Good Company 10-5 HyVee

By WEEK Creative Services

October 5, 2011 Updated Oct 5, 2011 at 1:21 PM CDT

Moroccan Stew


2 tsp olive oil

1 cup leeks, diced

1/2 cup red bell pepper, diced

3 clove garlic, minced

4 cups no salt added vegetable broth

3 cups peeled, cubed butternut squash

1 can diced tomatoes

1 can, (8oz) no salt added tomato sauce

1 can (15 oz) chickpeas, drained and rinsed

1 Tbsp lemon juice

2 tsp grated gingerroot

1 tsp ground cumin

2tsp curry powder

1 tsp ground coriander

1 tsp chili powder

Red pepper flakes

1/2 tsp Salt

1/4 tsp black pepper

1/2 cup prunes, diced

¾ cup parlsey, chopped

½ cup walnuts, chopped

½ cup of red wine blend!


In a large skillet, heat 2 tablespoons of the olive oil. Sautéleeks and garlic until they begin to soften, about 3 minutes. Add all remaining ingredients, except prunes, parsley and walnuts. Bring to a boil. Reduce heat to low and simmer, covered, for 20 minutes.

Stir in prunes, cilantro, walnuts. Simmer for 5 more minutes. Serve hot.