Moroccan Style Spicy Vegetables

• 1/8 c oil
• 3 small onions, quartered
• 3 ml cinnamon
• 3 ml cumin
• 3 ml ginger
• 3 ml turmeric
• 2 ml chili powder
• 3 med potatoes, peeled and wedged
• 2 sweet potatoes, peeled and chopped
• 6 carrots, peeled and sliced in strips
• 2 c vegetable stock
• 6 zucchini, quartered
• 2 red peppers, in strips
• 1 x 410 g can chickpeas
• 1/3 c raisins
• 3 T honey
• salt and pepper to taste

Gently cook spices and onion in oil.

Add stock and carrots and potatoes.

Simmer till almost done.

Add zucchini and peppers and simmer till done.

Add chickpeas, raisin and honey, and heat through.

Adjust seasoning.

Serve with rice.

Apricots may be a nice addition!