Moroccan Vegetarian Stew

While I probably should have waited until winter to make this, it was Delicious. Very hearty, warm, and spicy. Too bad the kids didn't even try it. Sigh.

Moroccan Vegetarian Stew
1 large onion, chopped
1 T. olive oil
2 t. ground cinnamon
2 t. ground cumin
1 t. ground coriander
1/2 t. cayenne pepper (I only did 1/4 and it was still pretty hot.)
1/2 t. ground allspice
1/4 t. salt
3 c. water
1 small butternut squash, peeled and cubed
2 med. potatoes, peeled and cubed
4 med. carrots, sliced
3 plum tomatoes, chopped
2 small zucchini, cut into 1 inch pieces
1 (15 0z) can garbanzo beans/chickpeas, rinsed and drained.

Saute onion in oil until tender. Add spices and salt; cook 1 minute longer. Stir in the water, squash, potatoes, carrots and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes and squash are almost tender. Add zucchini and chickpeas; return to a boil. Reduce heat; simmer, uncovered for 5-8 minutes or until vegetables are tender. Serve with couscous, pita bread, or Amber's rolls like I did tonight because I couldn't find couscous at the store. Top with yogurt or sour cream if desired. I didn't try that either. SO flavorful. I loved it. And a cup and a half has only 170 calories. Eight servings (1.5 cups each).