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Moroccan recipe...

     I tried a recipe out of Vegetarian Times last night and it was 
     VERY tasty and different!  Here's my modified ff version:
     In a large stew pot (non stick or spray with Pam) on med heat:
     4 shallots chopped
     2 cloves garic minced
     1" piece ginger minced
     1 stalk celery chopped
     3" stick cinnamon
     Stir often for 5 min. until celery is softened.
     1 1/2 tsp ground coriander
     1 1/2 tsp ground cumin
     1 1/2 tsp paprika
     1 tsp salt (optional)
     1 tsp ground black pepper (I used less..like 1/4 tsp)
     1/8 tsp cayenne pepper (I added just to my serving...my family doesn't 
                             like too much heat)
     Cook until spices are fragrant about 1 minute.
     32 oz. crushed or chopped tomatoes canned 
     1 1/2 cup sliced carrots
     2 cups trimmed green beans
     4 cups pealed and cubed butternut squash (could use sweet potato)
     3 cups cut up cauliflower
     2 cups chopped fennel bulb
     veg stock or water as needed to almost cover
     stir in 1/2 tsp saffron
     Bring to boil, lower heat and simmer until vegies are just tender
     about 45 minutes.
     1 sm can garbanzo beans rinsed
     1/4 c kalamata olive pieces (I put some of the juice from the olive 
                                  jar and maybe 4 olives total..optional)
     1/2 c chopped pitted prunes
     stir and let set 5 minutes
     Add: 3 T. chopped fresh parsley
     Serve over couscous.  
     It was fairly easy to prepare and everyone loved it!