Moroccan Vegetarian Stew

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 teaspoons ground cumin
• 2 teaspoons ground cinnamon
• 1 teaspoon ground coriander
• 1/2 teaspoon ground allspice
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 3 cups water
• 1 small butternut squash, peeled and cut into 1-inch cubes (about 4 cups)
• 2 medium potatoes, peeled and cut into 1-inch cubes (about 4 cups)
• 4 medium carrots, sliced
• 3 plum tomatoes, chopped
• 2 small zucchini, cut into 1-inch cubes
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

1. In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until tender. Add seasonings; cook and stir 1 minute.
2. Stir in squash, potatoes, carrots, tomatoes and water; bring to a boil. Reduce heat; simmer, uncovered, squash and potatoes are almost tender, 15-20 minutes.
3. Add zucchini and beans; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 5-8 minutes.

olive oil, onion, ground cumin, ground cinnamon, ground coriander, ground allspice, cayenne pepper, salt, water, butternut squash, potatoes, carrots, tomatoes, zucchini, garbanzo beans

Taken from www.tasteofhome.com/recipes/moroccan-vegetarian-stew/ (may not work)