Moroccan Vegetable Stew

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1 cup chopped onions

1 cup sliced celery

1 medium sweet red pepper, sliced

4 cloves garlic, minced

1 tablespoon all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon curry powder

1/2 teaspoon ground cumin

1/4 teaspoon ground cloves

1/4 teaspoon turmeric

1/4 teaspoon ground red pepper

1 small eggplant, cubed

1/2 medium butternut squash, peeled and cubed

1 can (16 ounces) whole tomatoes, drained and coarsely chopped

1/2 cup reduced-sodium vegetable broth

8 ounces fresh or frozen and thawed whole small okra, stems trimmed

1 can (16 ounces) chick-peas, rinsed and drained

1/4 cup raisins

1/4 cup blanched whole almonds, toasted (optional); see note


ground black pepper

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