| 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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