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Moroccan Vegetable Stew

From Peace Meals


2 Tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried coriander
1 teaspoon dried cumin
½ teaspoon cayenne pepper
¼ teaspoon cinnamon
5 cups vegetable broth
2½ cups diced eggplant, about 2 medium
2 cups peeled and sliced carrots, about 5 small
2 cups cauliflower florets, about one small head
2 cups sliced zucchini, about 2 medium
1 cup chopped onion, about 1 medium
29 ounces canned stewed tomatoes
15 ounces canned garbanzo beans
1 cup chopped roasted almonds
¾ cup currants
1 Tablespoon coarse salt
½ cup non-fat plain yogurt (optional)

Recipe directions: 

Heat the olive oil in a medium sauté pan over medium-low. Add the garlic and spices and cook until fragrant, about 1 to 2 minutes; be careful not to burn the garlic. Scrape the garlic and spices into a slow cooker. Add the broth and the remaining ingredients (except the yogurt) and stir. Cook on high for 6 to 7 hours. Allow to cool slightly. Purée 3 cups of the stew in a blender or food processor and return to the slow cooker, stirring to combine. Serve warm with a dollop of yogurt, if desired. Serves 6-8.