Early Autumn Moroccan Stew

Ingredients

• 2 tablespoons olive oil
• 1 onion large, diced
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground allspice
• 2 carrots chopped into 1/2 inch pieces
• 1 sweet potato large, chopped into 1/2 inch pieces
• 1 eggplant medium sized, chopped into 1/2 inch pieces
• 2 zucchini or summer squash cut into 1/2 inch pieces
• 2 tomatoes large, chopped, or 1, 15 oz can of diced tomatoes
• 3 cups vegetable stock
• 1 1/2 cups chickpeas cooked, if from the can rinsed and drained
• 1/2 cup dried currants
• salt
• pepper
• 3 cups quinoa cooked grain-, rice, or couscous
• yogurt Full fat, for serving-, can sub plant based for vegan option
• fresh lemon juice for serving
• parsley Minced, for serving
• 1/2 cup toasted almonds for serving

Nutrition

• Calories : 520 calories
• Carbohydrate : 81 grams
• Cholesterol : 5 milligrams
• Fat : 15 grams
• Fiber : 14 grams
• Protein : 18 grams
• SaturatedFat : 2.5 grams
• Sodium : 690 milligrams
• Sugar : 11 grams