Moroccan Vegetable Stew

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



1. 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.).



2. Add broth, carrots, eggplant, zucchini, cauliflower, onion, stewed tomatoes (with juices), garbanzos, currants, almonds, and salt, and stir to combine.



3. Cover slow-cooker and cook on high until vegetables are tender to bite and flavors are blended, 8 to 9 hours.



4. 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.



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