Recipe - Moroccan Stew

One fourth cup Water or veggie broth for
sauting
1 (up to)
2 cup Water or veggie broth for
stewing vegetables in
2 lg Onions; chopped
4 Cloves (large) garlic;
mashed
1 teaspoon Ground cumin
1 teaspoon Tumeric
One half teaspoon Cinnamon
One fourth (up to)
1 teaspoon Cayenne
One half teaspoon Paprika
2 Sweet potatos
2 Zuccini
2 Summer squash
1 Carrot
2 Tomatoes
1 Bell (green) pepper
1 (up to)
2 cn Garbanzo beans; drained
(depending on how much you
like the buggers)
1 cup Raisins (however many you
like)

Date: Mon, 12 Feb 1996 17:28:05 0500

From: lisa@magicnet.net (Lisa Folickman)
Last night I made this recipe for the third time. It's been posted before,
but it is so absolutely delicious that I have to encourage everyone to try
it!

Saute onions, garlic and spices in water or veggie broth. Add sweet
potatoes, zuccini summer squash and carrots. Let stew. Add water as
necessary. Add tomatoes, bell pepper and garbanzos. Let stew. Add raisins.
Cook until potatoes are mushy or done to your liking (about 30 minutes).
Serve over couscous or rice.