NORTH AFRICAN VEGETABLE STEW

Ingredients

• 1 tbsp olive oil
• 3 cups cubed zucchini
• 1 cup sliced carrots
• 1 cup chopped onion
• 3 cloves garlic, chopped
• 2 cans (19 oz each) chickpeas, rinsed and drained
• 1 can (14 oz) diced tomatoes
• 1 can (10 oz) chicken or vegetable broth
• 1/4 cup raisins
• 1 1/4 tsp cumin
• 1 1/4 tsp ginger
• 1 tsp salt
• 3/4 tsp coriander
• 1/4 tsp cinnamon
• 1/4 tsp freshly ground pepper

Directions

1. Heat oil in a Dutch oven over medium heat. Add zucchini, carrots, onion and garlic; saute for 5 minutes. Stir in remaining ingredients (chickpeas through pepper); bring to a boil. Reduce heat; cover and simmer, stirring occasionally, for 10 minutes or until vegetables are tender.