2 tablespoons olive oil
2 onions, sliced
1 red bell pepper, seeded and cut into 3/4 inch strips
1 tablespoon minced garlic
1/2 package CuisineMentor Moroccan Chicken Spice Blend
4 medium carrots, cut into 1 inch chunks
1 lb. butternut squash, cut into 1 inch cubes
2 cups chopped tomatoes, or 15 oz. can
1 cup vegetable stock
2 medium zucchini, cut into 1 inch chunks
1 to 2 cups cooked garbanzo beans
1/2 cup raisins, or chopped dates, or chopped dried apricots
1/2 cup coarsely chopped almonds, toasted

In a large saucepan, heat oil over medium heat. Sauté onions, stirring often, until soft (about 10 minutes.) Add red bell pepper, garlic, and CuisineMentor Moroccan Chicken Spice Blend. Stir for 1 minute. Add carrots, butternut squash, tomatoes, and stock. Bring to simmer, reduce heat to low, then cover and simmer 30 minutes or until vegetables are just tender. Stir in zucchini, garbanzo beans, and raisins. Cover and cook until zucchini is soft, about 10 minutes.

Serve over couscous or rice. Sprinkle with almonds.

Serves 4.

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