Moroccan-Style Vegetable Stew

• 2 tablespoons vegetable oil
• 1 tablespoon butter
• 2 onions, chopped
• 14 teaspoon cayenne pepper
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1 pinch cinnamon
• 3 tablespoons minced fresh garlic (or to taste)
• 5 cups chicken broth (or use vegetable broth)
• 3 large carrots, peeled and sliced into about 1/2-inch
• 3 cups eggplants, diced
• 3 cups zucchini, sliced into about 1/2-inch
• 2 cups cauliflower florets
• 2 (14 ounce) cans stewed tomatoes, undrained
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1 cup currants
• 1 14 cups toasted almonds, chopped (more for topping)
• salt and black pepper

1. In a Dutch oven melt butter with oil over medium heat; add in the onions, cayenne, coriander, cumin and pinch cinnamon; cook stirring for about 5 minutes, add in the garlic the last 2 minutes of cooking.
2. Add in broth, carrots, eggplant, zucchini, cauliflower and stewed tomatoes with juice, garbonzo beans, currants and almonds; stir and bring to a boil, reduce heat to medium-low and simmer for about 1 hour or until the veggies are tender to the bite (this might take more or less than 2 hours).
3. Season with salt and black pepper to taste.
4. Transfer about 3 cups of the mixture into a food processor and process until smooth (this can also be done carefully on a blender holding the lid down with a towel).
5. Return the puree back to the pot; stir to combine.
6. Ladle into bowls, then sprinkle with more almonds if desired.

vegetable oil, butter, onions, cayenne pepper, coriander, cumin, cinnamon, fresh garlic, chicken broth, carrots, eggplants, zucchini, cauliflower florets, tomatoes, garbanzo beans, currants, almonds, salt

Taken from www.food.com/recipe/moroccan-style-vegetable-stew-180816 (may not work)