Yummy Moroccan Stew recipe from Wine Down that ya'll have been asking for!

Many of you have been asking for the Moroccan Stew recipe that we served at Wine Down so here it is!
Thanks to Sassy for making the delicious dish and for providing the recipe!
It's a great dish for a cold and blustry November day!


Moroccan Stew (Vegan and Gluten Free)

1/3 cup Oil
3 cups Onion, diced
3 cloves Garlic, minced
1 tsp Cumin
1 tsp Turmeric
½ tsp Cinnamon
¼ tsp Cayenne
½ tsp Paprika
1 cup Carrots, lg dice
4 cups Yams, lg dice
3 cups Eggplant, lg dice
1 Red Bell Pepper, lg dice
4 cups Zucchini, Yellow Squash, lg dice
2 Tomatoes, lg dice (or 1 can diced tomatoes, reserve the juice)
1 can Garbanzo Beans
1 Pinch Saffron
1 cup Raisins
Liquid as necessary (use the reserved tomato juice, V8, or water)
Chopped Parsley to garnish

Sweat the onions, add garlic until fragrant, add spices until fragrant. Add each vegetable, one at a time and briefly sauté between each addition. Add the beans, saffron, raisins and liquid (not too much liquid, this should be a thick stew!). Serve with couscous (not Gluten Free) or rice.