Moroccan Vegetarian Stew

This fragrant, spicy garbanzo bean stew can be served over couscous or with warm pita bread. Also, try topping this Moroccan dish with a dollop of yogurt or sour cream to cool it down.

—Sonya Labbe, West Hollywood, CA

Prep: 20 min. • Cook: 30 min. • Makes: 8 servings

• 1 Tbsp. olive oil
• 1 large onion, chopped
• 2 tsp. ground cumin
• 2 tsp. ground cinnamon
• 1 tsp. ground coriander
• ½ tsp. ground allspice
• ½ tsp. cayenne pepper
• ¼ tsp. salt
• 1 small butternut squash, peeled and cut into 1-in. cubes (about 4 cups)
• 2 medium potatoes, peeled and cut into 1-in. cubes (about 4 cups)
• 4 medium carrots, sliced
• 3 plum tomatoes, chopped
• 3 cups water
• 2 small zucchini, cut into 1-in. cubes
• 1 can (15 oz.) garbanzo beans or chickpeas, rinsed and drained

1. 1. In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until tender. Add seasonings; cook and stir 1 minute.
2. 2. Stir in squash, potatoes, carrots, tomatoes and water; bring to a boil. Reduce heat; simmer, uncovered, until squash and potatoes are almost tender, 15-20 minutes.
3. 3. Add the zucchini and garbanzo beans; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 5-8 minutes.

1 ½ cups: 180 cal., 3g fat (0 sat. fat), 0 chol., 174mg sod., 36g carb. (8g sugars, 9g fiber), 5g pro. Diabetic exchanges: 2 starch, 1 vegetable.