Moroccan Stew (vegan)

1/4 cup water or veggie broth for sauting + 1 to 2 cups for stewing
vegetables in
Two large onions, chopped
Four cloves garlic (large cloves, mash these)
1 teaspoon ground cumin
1 teaspoon tumeric
1/2 teaspoon cinnamon
1/4 to 1 teaspoon cayenne
1/2 teaspoon paprika
2 diced sweet potatos
2 diced zuccini
2 diced summer squash
1 diced carrot
2 diced tomatoes
1 diced bell (green) pepper
2 or 1 (depending if you like the buggers) cans garbanzo beans
(drained)
raisins (however many you like, I used a cup of raisins).
Saute onions, garlic and spices in water or veggie broth. Add sweet
potatoes, zuccini summer squash and carrots. Let stew. Add water as
necessary. Add tomatoes, bell pepper and garbanzos. Let stew. Add raisins.
Cook until potatoes are mushy or done to your liking (about 30 minutes).

Serve over couscous or rice.

Servings: a lot!

** I eliminated the cayenne, cut way down on the garbanzo beans (or else
they permeate every bite) and served with a dollop of plain nf yogurt
(non-vegan).