Moroccan Stew

3 Tbsp Olive oil or water 
 1 onion, chopped 
 2 green bell peppers, chunked 
 1 tsp coriander powder 
 1 tsp cinnamon 
 2 tsp cumin powder 
 2 yams, peeled and chopped 
 2 fresh tomatoes, chopped 

1 cup water or vegetable stock 
 1 Tbsp lemon juice 
 1 tsp salt or to taste 
 1 Tbsp pure prepared horseradish
              (not creamed)
 1/2 tsp hot pepper sauce 
 2 tsp paprika 
 2 Cans Garbanzo beans 
 2 zucchini, chunked
In a large soup pot, heat oil (or water) and saute' onions and green peppers for 8-10 minutes.  (If using water to saute', add small amounts of water as necessary to keep pot from going dry.)
Add coriander, cinnamon, cumin and yams.  Saute' for 5 more minutes. 
Stir in the tomatoes, water or stock, lemon juice, salt, horseradish, hot pepper sauce, paprika and garbanzo beans.
Bring to a boil, cover and reduce heat.  Cook for 40 minutes, stirring occasionally.
Add zucchini chunks, stir to mix well, and continue to simmer an additional 15-20 minutes or until zucchini is tender.

Serves 6

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