Moroccan Vegetable Stew

1 can (14 ounces) vegetable broth 3 tablespoons all-purpose flour 2 cloves garlic, crushed

¼ teaspoon allspice

¼ teaspoon turmeric

¼ teaspoon black pepper

½ teaspoon curry

½ teaspoon cinnamon

½ teaspoon ground ginger

2 teaspoons salt 1 can (28 ounces) Italian whole plum tomatoes (use juice too) ½ pound potatoes, cut into cubes 1 small butternut squash, cut into 1-inch chunks

4 medium carrots, cut into 1-inch chunks

1-2 zucchini, cut into 1-inch chunks

½ head cauliflower, cut into florets

½ cup raisins 1 can (15 ounces) garbanzo beans, rinsed and drained

In a large Dutch oven, bring broth to a boil; whisk in flour until blended.

Add potatoes, butternut squash, plum tomatoes (with juice) and all the spices; cover and simmer for about 20 minutes. Add carrots, zucchini, cauliflower and raisins and simmer, covered, another 10 minutes. Stir in garbanzo beans and heat through, but do not cook.

Serve over couscous or rice.

Serves six.