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Moroccan Chickpea and Vegetable Stew
From: jamiephares, via fatfreevegan.com

Servings: 4

This recipe is a life-saver on the Eat to Live program. You can eat it for any meal and you can eat as much of it as you want!  It's delicious.

  • Pam cooking spray
  • 2 cups cubed zucchini
  • 1 cup chopped onions
  • 1/2 cup chopped carrots (optional)
  • 3/4 cup mushrooms (any kind)
  • 1/2 cup broccoli
  • 1 tablespoon minced garlic
  • 1 cup vegetable broth
  • 2 tablespoons raisins
  • 1 1/4 teaspoons ground ginger
  • 1 1/4 teaspoons ground cumin
  • 3/4 teaspoons ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon black pepper
  • 2 (15 ounce) cans chickpeas (garbanzo beans), drained
  • 1 (14 ounce) can no-salt-added stewed tomatoes, undrained

Using cooking spray, sauté onion, carrot, mushrooms and garlic, then add broccoli ; sauté 5 minutes. Stir in broth and the rest of the ingredients; bring to a boil.

Cover, reduce heat, and simmer 8 minutes or until tender, stirring occasionally.

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