Moroccan Stew

• 2 cups cauliflowerets
• 3 medium carrots, cut into 2-inch julienned strips
• 1 medium onion, quartered and thinly sliced
• 2 teaspoons olive oil
• 1 cup sliced zucchini
• 1/2 cup water
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon pepper
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• Hot cooked rice, optional

1. In a
2. , saute the cauliflower, carrots and onion in oil for 10 minutes. Add the zucchini, water, cumin, salt, coriander, cinnamon, cayenne and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in garbanzo beans and tomatoes; simmer 5 minutes longer. Serve over rice if desired.

cauliflowerets, carrots, onion, olive oil, zucchini, water, ground cumin, salt, ground coriander, ground cinnamon, cayenne pepper, pepper, garbanzo beans, tomatoes, rice

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