- 2 tablespoons olive oil
- 3 cloves garlic, peeled and crushed with the side of a knife
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 1/4 teaspoon ground cinnamon
- 5 cups vegetable or chicken broth
- 4 carrots (12 oz. total), peeled and cut into 1/2-inch lengths
- 2 1/2 cups diced peeled eggplant
- 2 1/2 cups sliced (1/2 in. thick) zucchini
- 2 cups cauliflower florets
- 1 cup diced onion (about 5 oz.)
- 2 cans (14 1/2 oz. each) stewed tomatoes
- 1 can (15 oz.) garbanzos, drained and rinsed
- 3/4 cup dried currants
- 1 cup chopped toasted almonds
- 1/2 tablespoon kosher salt
- calories 292
- caloriesfromfat 43 %
- protein 10 g
- fat 14 g
- satfat 1.4 g
- carbohydrate 36 g
- fiber 8 g
- sodium 741 mg
- cholesterol 2.3 mg
How to Make It
Pour olive oil into a small frying pan over medium-low heat. Add garlic and spices and cook, stirring often until fragrant, 1 to 2 minutes, being careful not to scorch the garlic. Scrape the mixture into a slow-cooker (at least 5 qt.).
Add broth, carrots, eggplant, zucchini, cauliflower, onion, stewed tomatoes (with juices), garbanzos, currants, almonds, and salt, and stir to combine.
Cover slow-cooker and cook on high until vegetables are tender to bite and flavors are blended, 8 to 9 hours.
Ladle about 3 cups of the vegetable mixture into a blender. Holding lid down with a towel and taking care to avoid steam, whirl until smooth. Return purée to slow-cooker and stir to blend. Ladle stew into a tureen or individual bowls.