Aaron's mom makes the most delicious Moroccan Stew in the world. (Ok, so it's the only Moroccan Stew I've ever tried, but I'm still sure that it's the best.) I have been craving it lately (can you still crave things when you aren't pregnant anymore?) so we decided to get the recipe from her and make it for Sunday dinner. It's got lots of veggies in it, so it's got to be good for you too. And there's not meat, so all you vegetarians out there, listen up, cuz you can eat this too!
Moroccan Stew
2 bay leaves
1/2 tsp salt
1/2 tsp pepper
1/2 tsp cumin
1/2 large onion, chopped
1 clove garlic, chopped
1 Tbsp olive oil
2 cans vegetable broth
1 can stewed tomatoes
1 large sweet potato, diced
1 large zucchini, diced
1 can garbanzo beans, drained & rinsed
1 can green beans, drained
1. In a large pot saute onion in garlic and olive oil
2. Add salt, pepper, cumin, and bay leaves
3. Add veggie broth and stewed tomatoes (don't drain). Add sweet potato and zucchini
4. Simmer for 15 minutes
5. Add garbanzo beans and green beans
6. Simmer for 10 minutes, until potatoes are tender
7. Serve over rice, and eat with corn chips
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