Moroccan Vegetarian Stew

Ingredients:

• 1 large onion, chopped
• 1 tablespoon olive oil
• 2 teaspoons ground cinnamon
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground allspice
• 1/4 teaspoon salt
• 3 cups water
• 1 small butternut squash, peeled and cubed
• 2 medium potatoes, peeled and cubed
• 4 medium carrots, sliced
• 3 plum tomatoes, chopped
• 2 small zucchini, cut into 1-inch pieces
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

Instructions:

Saute onion in oil until tender, using a dutch oven and add spices and salt; cook 1 minute longer. Than Stir in the water, squash, potatoes, carrots and tomatoes and bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes and squash are almost tender.

Add zucchini and garbanzo beans; return to a boil and reduce heat; simmer, uncovered, for 5-8 minutes or until vegetables are tender.