| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Berber | 1 | Servings | |
INGREDIENTS
| 1 | qt | Boiling water |
| 1/2 | ts | Salt |
| 4 | ts | Mock chicken broth (available at HFS) |
| 1 | c | Small white turnips cut into chunks |
| 1 | c | Carrots peeled and cut into chunks |
| 1 | c | Zucchini traimmed and cut into cubes |
| 1 | c | White potatoes, washed and cut into cubes |
| 1 | lg | Onion roughly chopped |
| 1 | Clove crushed garlic | |
| 1 | cn | (15 1/2 ounce) chickpeas, drained |
| 1 1/2 | c | Chopped fresh coriander (cilantro) |
| 1 | ts | Ground black pepper |
| 1 | ts | Cayenne |
| 1 | ts | Ground ginger |
| 1/4 | ts | Pulverized saffron |
| 1 | ts | Ground cinnamon |
| 1 | ts | Ground cumin |
| 1 | ts | Ground nutmet |
| 1 | ts | Ground allspice |
| 1 | c | Black raisins (I used golden raisins) |
INSTRUCTIONS
Another North African dish from Vegetarian Journal: This stew is hot and spicy with hints of sweetness. Serve over toasted couscous. Bring salted water to a boil. Add the broth, turnips, carrots, zucchini, potatoes, onion, garlic, chickpease and coriander leaves (cilantro). Bring water back to a boil. Add spices and raisins. Cook until the vegetables are tender stirring occasionally. Posted to fatfree digest V97 #031 by judy.mingram@West.Sun.COM (Judy Mingram - SunSoft) on Mar 19, 1997
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