| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Kohlrabies; peeled, chunks** (up to 4) |
| 1 |
lg |
Onion; chopped (couple of seconds in the food processor!) |
| 2 |
|
Sweet potatoes; peeled, cut into chunks |
| 2 |
|
Zucchini; sliced thick |
| 5 |
|
Fresh tomatoes; (16 oz can) |
| 1 |
cn |
(15 oz) garbanzo beans & liquid; (chick peas) |
| 1/2 |
c |
Couscous or bulgar wheat |
| 1/4 |
c |
Raisins (sounds wierd; but really tastes good!) |
| 1 |
ts |
Ground coriander |
| 1/2 |
ts |
Ground turmeric |
| 1/2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground ginger |
| 14 |
ts |
Ground cumin |
| 3 |
c |
Water |
INSTRUCTIONS
Being from Africa, I couldn't resist this traditional recipe, and herewith
pass it on, especially to those of you up north, who are in need of good
hot food! We are living on salads with temps soaring to
35 deg C and above!
** Parsnips may be substituted for the kohlrabi.
Combine all the ingredients in a large saucepan. Bring to a boil, lower the
heat, and simmer until the vegetables are tender, about 30 minutes.
If you wish, cook the couscous seperately and serve the stew with it. Also
good served with mashed potato, brown or wild rice, small shell noodles
etc.
Posted to fatfree digest V97 #292 by "Frances Watts" <fran@netheads.co.za>
on Dec 12, 1997
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