Moroccan Vegetable Stew

• 2 tablespoons olive oil
• 3 cloves garlic, peeled and crushed with the side of a knife
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1/4 teaspoon ground cinnamon
• 5 cups vegetable or chicken broth
• 4 carrots (12 oz. total), peeled and cut into 1/2-inch lengths
• 2 1/2 cups diced peeled eggplant
• 2 1/2 cups sliced (1/2 in. thick) zucchini
• 2 cups cauliflower florets
• 1 cup diced onion (about 5 oz.)
• 2 cans (14 1/2 oz. each) stewed tomatoes
• 1 can (15 oz.) garbanzos, drained and rinsed
• 3/4 cup dried currants
• 1 cup chopped toasted almonds
• 1/2 tablespoon kosher salt

1. . Pour olive oil into a small frying pan over medium-low heat. Add garlic and spices and cook, stirring often until fragrant, 1 to 2 minutes, being careful not to scorch the garlic. Scrape the mixture into a slow-cooker (at least 5 qt.).
2. 2. Add broth, carrots, eggplant, zucchini, cauliflower, onion, stewed tomatoes (with juices), garbanzos, currants, almonds, and salt, and stir to combine.
3. 3. Cover slow-cooker and cook on high until vegetables are tender to bite and flavors are blended, 8 to 9 hours.
4. 4. Ladle about 3 cups of the vegetable mixture into a blender. Holding lid down with a towel and taking care to avoid steam, whirl until smooth. Return puree to slow-cooker and stir to blend. Ladle stew into a tureen or individual bowls.

olive oil, garlic, ground coriander, ground cumin, cayenne, ground cinnamon, vegetable, carrots, eggplant, zucchini, cauliflower florets, onion, tomatoes, garbanzos, currants, almonds, kosher salt

Taken from www.epicurious.com/recipes/member/views/moroccan-vegetable-stew-50055311 (may not work)