Moroccan Turkey Stew

• 1 tablespoon olive oil
• 1 small onion, halved and sliced thinly
• 6 garlic cloves, minced
• 1 hungarian wax pepper, halved, seeded and diced
• 1 1/2 cups shredded carrots
• 1/2 medium zucchini, shredded
• 10 ounces cooked chopped turkey meat
• 1/2 tablespoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 (29 ounce) can diced tomatoes
• 1/2 cup turkey stock or 1/2 cup chicken stock
• 1 tablespoon honey
• 7 ounces chopped green beans

1. Heat oil in a deep pot over medium heat.
2. Add onion and cook until golden, about 8-10 minutes.
3. Stir in garlic, peppers, carrots and zucchini. Cook 5 minutes, until softened.
4. Stir in chicken, spices, tomatoes, stock and honey. Cover and simmer 30 minutes.
5. Add beans, re-cover and cook 5 minutes.
6. Serve immediately or cool and freeze up to 2 months.

olive oil, onion, garlic, wax pepper, carrots, zucchini, turkey meat, ground cinnamon, ground allspice, ground cumin, paprika, thyme, tomatoes, turkey stock, honey, green beans

Taken from www.food.com/recipe/moroccan-turkey-stew-519772 (may not work)