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Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, peeled and crushed with the side of a knife
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1/4 teaspoon ground cinnamon
• 5 cups vegetable or chicken broth
• 4 carrots (12 oz. total), peeled and cut into 1/2-inch lengths
• 2 1/2 cups diced peeled eggplant
• 2 1/2 cups sliced (1/2 in. thick) zucchini
• 2 cups cauliflower florets
• 1 cup diced onion (about 5 oz.)
• 2 cans (14 1/2 oz. each) stewed tomatoes
• 1 can (15 oz.) garbanzos, drained and rinsed
• 3/4 cup dried currants
• 1 cup chopped toasted almonds
• 1/2 tablespoon kosher salt

Description

This Moroccan Stew Recipe Is Rich In Nuts And Spices And Sweetened With Currants. To Make It In Advance, Just Cook The Spices And Chop The Vegetables The Night Before. Refrigerate In The Crock Overnight, Then Start It In The Morning. Serve With Couscous A

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