2 russet potatoes, peeled and cut into large chunks
1 small butternut squash, peeled, seeded, cut into 1 inch chunks
2 cups chopped whole plum tomatoes with juices
2 cups water
2 small zucchini, cut into 1 inch pieces
1 15-ounce can chickpeas
Salt and pepper
1/2 cup chopped cilantro
Place a large heavy pot with oil, and heat over medium high heat.
Stir in the onion and cook for 3 minutes or until tender. Stir in
spices and cook until aroma is released. Stir in carrots, potatoes
and squash and toss to coat. Cook vegetables for 5 minutes.
Stir in tomatoes and water. If necessary, add enough water so that
all the vegetables are submerged. Bring to a simmer and cook for
Stir in zucchini and continue to cook it for about 20 more minutes.
Stir in the chickpeas and season with salt and pepper, and cilantro.
Serve hot with couscous and warm pita bread
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