Tadjeen Gnaoua (berber Style Vegetable Stew)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Berber | 1 | Servings | |
INGREDIENTS
| 1 | qt | Boiling water |
| 1/2 | t | Salt |
| 4 | t | 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 | Onion roughly chopped | |
| 1 | Clove crushed garlic | |
| 1 | 15 1/2 ounce chickpeas | |
| drained | ||
| 1 1/2 | c | Chopped fresh coriander |
| cilantro | ||
| 1 | t | Ground black pepper |
| 1 | t | Cayenne |
| 1 | t | Ground ginger |
| 1/4 | t | Pulverized saffron |
| 1 | t | Ground cinnamon |
| 1 | t | Ground cumin |
| 1 | t | Ground nutmet |
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 2567
Calories From Fat: 1164
Total Fat: 138.9g
Cholesterol: 0mg
Sodium: 1557.6mg
Potassium: 10851.3mg
Carbohydrates: 490.2g
Fiber: 333.9g
Sugar: 36.4g
Protein: 100.8g