“This stew can also be made successfully in a crockpot on low for about 8 hours. Adjust all spices to taste. To make this into a vegetarian dish use vegetable broth. This is a hearty full-flavored dish rich in nuts and spices and sweetened with currants.”
2hrs 25mins

Ingredients Nutrition


  1. In a Dutch oven melt butter with oil over medium heat; add in the onions, cayenne, coriander, cumin and pinch cinnamon; cook stirring for about 5 minutes, add in the garlic the last 2 minutes of cooking.
  2. Add in broth, carrots, eggplant, zucchini, cauliflower and stewed tomatoes with juice, garbonzo beans, currants and almonds; stir and bring to a boil, reduce heat to medium-low and simmer for about 1 hour or until the veggies are tender to the bite (this might take more or less than 2 hours).
  3. Season with salt and black pepper to taste.
  4. Transfer about 3 cups of the mixture into a food processor and process until smooth (this can also be done carefully on a blender holding the lid down with a towel).
  5. Return the puree back to the pot; stir to combine.
  6. Ladle into bowls, then sprinkle with more almonds if desired.

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