CSA Week 19 - October 5th - moosewood moroccan stew

This stew, adapted slightly from New Recipes from Mooswood Restaurant, is a great summer-to-fall crossover dish, utilizing butternuts and carrots alongside tomatoes and zucchini (among others). The toppings really complete the dish, in my opinion, adding good textural contrast.

Moroccan Stew (Adapted from here) 

Ingredients

• 1/4 cup oil
• 3 cups chopped onions
• 2 garlic cloves, minced
• 1 tsp. cumin, preferably ground from whole
• 1 tsp. turmeric
• 1/2 tsp. cinnamon
• 1/4 tsp. cayenne, or to taste
• 1/2 tsp. paprika
• 1 cup thinly sliced carrots
• 4 cups cubed butternut squash (Moosewood also says you can use sweet potatoes) 
• 3 cups cubed eggplant
• 1 pepper, diced (I used a red pepper, Moosewood suggests green)
• 3 cups sliced zucchini or summer squash 
• 2 large tomatoes, chopped
• 1 1/2 cups (1 can) cooked garbanzo beans
• pinch of saffrom
• 1/2 cup raisins, plus more for serving
• 1/4 cup fresh parsley (I used 1/4 cup loosely packed dried CSA parsley)
• 2 tsp. kosher salt
• 2 cups water
• Bread or pita, toasted almond sliced or pieces, and chopped hard boiled egg for serving 

Directions

• In a stock pot, heat the oil and saute the onion for 2 to 3 minutes over medium heat. 
• Add the garlic and spices, stirring continuously for about 30 seconds.
• Add the vegetables in the order above, sauteing after each addition until the vegetable's color deepens. 
• Stir in the beans, saffron, and raisins.
• Add 2 cups water, or enough to barely cover the ingredients. 
• Cover the stew and simmer until everything is tender, tasting and adjusting seasonings if needed. 
• Top with more raisins, almonds, hard boiled egg, and bread or pita.