Moroccan Recipes_ Discover Delicious Moroccan Cooking with Easy Moroccan Recipes (2nd Edition)

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Directions

1. Place a large saucepan over medium heat. Stir in it 1/4 C. of water with the garlic and
   onion.


2. Put on the lid and cook them for 14 min over low heat while adding water if needed


3. Add the turmeric, cinnamon, curry, cumin, nutmeg, red pepper flakes, salt and pepper. Cook
   them for 4 min while stirring.


4. Combine in the sweet potatoes, bell pepper, eggplant and broth. Turn the heat to medium
   and cook them until they starts boiling.


5. Lower the heat and put on the lid. Let the stew for 6 min.


6. Stir in the garbanzo beans and tomatoes. Put on the lid and cook the stew for 1 h. serves
   it warm.


7. Enjoy.

Sweet Potato and Veggies Curry

Prep Time: 20 mins

Total Time: 1 hr 50 mins

Ingredients

1 large onion, chopped into 1/2 inch
dice
3 garlic cloves, minced
1 1/2 tsp turmeric
1 tsp cinnamon
3/4 tsp curry powder
3/4 tsp ground cumin
1/4 tsp ground nutmeg
1/4 tsp crushed red pepper flakes
3/4 tsp salt
3/4 tsp fresh ground black pepper
3 -4 sweet potatoes, peeled and
chopped into 1 inch cubes (3 1/2 lb)

Servings per Recipe: 10

Calories 132.0

Fat 1.0g

Cholesterol 0.0mg

Sodium 346.2mg

Carbohydrates 27.8g

Protein 4.6g

1 large red bell pepper, seeded and

chopped into 1 inch pieces

1 eggplant, peeled and chopped into 1

inch cubes

3/4 C. vegetable broth or 3/4 C. chicken

broth

2 C. canned chickpeas, also known as

garbanzo beans, drained

1 (28 oz) cans diced tomatoes, undrained

Chopped fresh cilantro leaves (to garnish)

Sweet Potato and Veggies Curry