This recipe from one of our readers was a favorite of mine when it was tested in the kitchen. Cumin, coriander, cinnamon, and allspice give it a warm, spiced taste. I made a few ingredient changes at home, using parsnips in place of some of the carrots and zucchini and yellow squash in place of the eggplant (the eggplant at my store was not looking great). I had Monday off, so made it then and have been enjoying the leftovers as lunch—it lasts a week in the fridge! In fact, I ate it while writing this post.
March 2, 2011
marrakesh stewPosted by Kellee Miller
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