Christina's Moroccan Vegetables with Quinoa

from Buffy Bailey

Serves 4 to 6

2 T butter or margarine (or 1 TBSP of each)
2 c coarsely chopped cabbage
2 c chopped onions
1 ½ c cubed eggplant (1-inch pieces) (about half a medium eggplant)
1 t ground turmeric
½ t ground cinnamon
½ t ground ginger
1/8 t ground allspice
1/8 t saffron threads (or ½ tsp turmeric)
2 c broth or water
1 ½ c carrot chunks (1-in)
1 c chopped tomatoes, or 1 can of drained diced tomatoes
1 bay leaf
2 c cooked or canned and drained chickpeas (or fava beans or butter beans)
½ c golden or dark raisins

Prepared couscous.

In a 6-quart pot, melt butter or margarine over medium-high heat. Add the cabbage and onions; cook, stirring, until the vegetables are softened, about 4 minutes. Add the eggplant; cook, stirring until softened, about 3 minutes.

Stir in the turmeric, cinnamon, ginger, allspice, and saffron until absorbed. Add the broth and bring to a boil. Add the carrots, tomatoes, and bay leaf; cook, covered, stirring occasionally, for 40 minutes or until vegetables are tender.

Add the chickpeas and raisins; cook, covered, 20 minutes longer or until stew is slightly thickened. Discard the bay leaf.

Serve over cooked couscous.