NORTH AFRICAN VEGETABLE STEW

Serves: 6

1 tbsp (15 ml) olive oil

1 can (10 oz/284 ml) chicken or vegetable broth

3 cups (750 ml) cubed zucchini 1/4 cup (60 ml) raisins

1 cup (250 ml) sliced carrots 1 1/4 tsp (6 ml) ground cumin 1 cup (250 ml) chopped onion 1 1/4 tsp (6 ml) ground ginger 3 cloves garlic, finely chopped 1 tsp (5 ml) salt

2 cans (19 oz/540 ml each) chickpeas, rinsed and drained 3/4 tsp (3 ml) ground coriander 1/4 tsp (1 ml) cinnamon 1 can (14 oz/398 ml) diced tomatoes

1/4 tsp (1 ml) freshly ground pepper

1. Heat oil in a Dutch oven over medium heat. Add zucchini, carrots, onion and garlic; sauté for 5 minutes. Stir in remaining ingredients (chickpeas through pepper); bring to a boil. Reduce heat; cover and simmer, stirring occasionally, for 10 minutes or until vegetables are tender.

1. Combine first 11 ingredients (chicken through salt) in a 4-quart (4-L) slow cooker. Cover and cook on low heat setting for 6-7 hours or until chicken is cooked through. Increase to high heat setting.

2. Whisk together flour and cold water until smooth. Stir into stew. Cover and cook for 30 minutes or until stew is thickened. Stir in yogurt and cilantro.

Note: Garam masala is a spice blend used throughout India. The blend has many variations, but some common ingredients may include cardamom, coriander, cumin and cinnamon. In this recipe, curry powder may be used in place of garam masala.