Vegetable Stew

Total Time Prep: 20 min. Cook: 30 min.
Yield 8 servings (3 quarts)
Test Kitchen Approved
This comforting, healthy and filling vegetable stew deserves a spot in your recipe rotation. It's easy on the budget and vegetarian friendly too. Plus, it makes more than enough to enjoy now and freeze for later.

Ingredients

  • 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
  • 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
  • 3 cups water
  • 2 small zucchini, cut into 1-inch cubes
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

Directions

  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, until 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.

Nutrition Facts

1-1/2 cups: 180 calories, 3g fat (0 saturated fat), 0 cholesterol, 174mg sodium, 36g carbohydrate (8g sugars, 9g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1 vegetable.

This fragrant, spicy vegetable stew can be served over couscous or with warm pita bread. Try topping the Moroccan dish with a dollop of yogurt or sour cream to cool it down. —Sonya Labbe, West Hollywood, California
Recipe Creator

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