Moroccan Vegetables

By kris_march

Ingredients

• 1 tsp. ground cumin
• 1/2 tsp. each: ground ginger and turmeric
• 1/4 tsp. ground allspice
• 2/3 cup vegetable or chicken Stock
• 1/2 tsp. salt
• 1 (16-oz.) can garbanzo beans, rinsed and drained
• 4 large carrots, peeled and sliced 1/4-inch thick
• (about 3-1/2 cups)
• 1 large onion, coarsely chopped
• 1 large russet potato, cut into small cubes
• 1/2 cup golden raisins

Details

Servings 6

Preparation

Step 1

Heat a large heavy saucepan with a tight-fitting lid over medium heat. Add cumin, ginger, turmeric and allspice; cook for 2 minutes, stirring constantly, until spices are fragrant. Stir in stock and salt, then stir in remaining ingredients and bring to a boil. Reduce heat and simmer, covered, for 30 to 35 minutes or until vegetables are tender.