Moroccan Stew -vegetarian-

Moroccan Stew -vegetarian
1 large Spanish onion, diced
2 garlic cloves, minced
1 teaspoon turmeric
1⁄2 teaspoon curry powder
1⁄2 teaspoon cumin
1⁄4 teaspoon red pepper flakes
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
3⁄4 teaspoon cinnamon
1⁄4 teaspoon ground nutmeg
2 sweet potatoes, cut into 1 inch cubes
1 acorn squash or butternut squash, cut into 1 inch cubes
3 carrots, cut into 1 inch rounds
1⁄2 cup vegetable broth
1 (15 ounce) can chickpeas, rinsed and drained
1 (15 ounce) can whole tomatoes
1⁄2 cup raisins
2 tablespoons of olive oil for saute


In a pot sauté onions and garlic over low heat until soft, but not brown.
Add spices and cook a few minutes. Stir in sweet potatoes, acorn squash, carrots and broth and bring to a boil.
Reduce heat to low and simmer covered for 5 minutes.
Add chickpeas, tomatoes and raisins and simmer covered until the potatoes, squash and carrots are tender, about 30 minutes.

Serve over brown sprouted rice