Moroccan Vegetable Stew

Ingredients

1 tablespoon
cumin
2 teaspoons
turmeric
3
cinnamon sticks
1 teaspoon
chili powder
1 teaspoon
dried oregano
2 tablespoons
minced fresh ginger
4 cloves
garlic (peeled and minced)
1
onion (chopped)
4
celery stalks (chopped)
2
carrots (chopped)
4
summer squash (chopped)
1⁄2 bunch
parsley (chopped)
1 can
tomatoes (14-oz. can)
1 can
chickpeas (25-oz. can, rinsed and drained)
3 cups
vegetable broth
 
oil (enough to coat the bottom of the stew pot)
6 cups
cooked quinoa or millet
 
salt (to taste)
Yields:
servings

Instructions

Heat the oil and saute the spices for a minute; do not let them smoke.Add the onion, ginger and garlic; saute until golden. Add and saute the  celery, carrots, and lastly, squash, adding more oil if needed. Add the parsley, tomatoes, and broth. Simmer until the summer squash is nearly soft. Add the beans. Bring to a simmer and heat through. Season with salt. Remove cinnamon sticks. Serve over quinoa or millet.