Moroccan Vegetable Stew

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 and a dollop of plain yogurt.

Denise's Recipe of the Week, by Sunset Magazine.

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 eggplant, peeled and diced
 * 2 1/2 cups zucchini, sliced (1/2 in. thick)
 * 2 cups cauliflower florets
 * 1 cup diced onion (about 5 oz.)
 * 29 oz. (2 cans) 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

Directions

 * 1) Pour olive oil into a small frying pan over medium-low heat. Add garlic and spices and  cook, stirring often until fragrant, 1 to 2 minutes, being careful not to scorch the garlic.  Scrape the mixture into a slow-cooker (at least 5 qt.).
 * 2) Add broth, carrots, eggplant, zucchini, cauliflower, onion, stewed tomatoes (with  juices), garbanzos, currants, almonds, and salt, and stir to combine.
 * 3) Cover slow-cooker and cook on high until vegetables are tender to bite and flavors  are blended, 8 to 9 hours.
 * 4) Ladle about 3 cups of the vegetable mixture into a blender. Holding lid down with a towel and taking care to avoid steam, whirl until smooth.
 * 5) Return purée to slow-cooker and stir to blend.
 * 6) Ladle stew into a tureen or individual bowls.