Moroccan Stew

• 1 pound white great northern beans, rinsed, soaked overnight, and drained
• .25 cups olive oil
• 3 cups vegetable broth
• 3 cups Turkey broth
• 3.5 fresh tomatoes, diced
• 1 small sweet onion, diced
• 4 cloves garlic, minced
• 4 tablespoons fresh parsley, coarsely chopped
• 4 tablespoons fresh cilantro, coarsely chopped
• 2 teaspoons paprika
• 2 teaspoons cumin
• 1.5 teaspoons ground ginger
• 0.5 teaspoons cayenne pepper
• 0.5 teaspoons sea salt
• .25 teaspoons cinnamon
• 1/8 teaspoon turmeric
• 1/8 teaspoon yellow curry powder
• Dash Salt & pepper, to taste

1. Put all ingredients into a large crockpot, cover, and cook on Low setting for 7 to 8 hours.
2. Best served with Moroccan Kohbz bread.

white great northern beans, olive oil, vegetable broth, turkey broth, tomatoes, sweet onion, garlic, fresh parsley, fresh cilantro, paprika, cumin, ground ginger, cayenne pepper, salt, cinnamon, turmeric, curry powder, salt

Taken from food52.com/recipes/62213-moroccan-stew (may not work)