Name: Vegetable Moroccan Stew
Ingredients: 1 tb Virgin olive oil; 1 lg Onion; chopped; 1 Heaped teaspoon brown sugar; 5 Dried chillies; soaked in boiling; ; water; 3 Cloves garlic; crushed; 3 tb Paprika; 1 lg Parsnip; cut into thin; ; strips; 1 lg Potato; cubed; 3 lg Carrots; cut into thin; ; strips; 2 400 g cans plum tomatoes in juice; crushed; Approx 300ml water; 1 300 g can chick peas; drained and rinsed; 2 tb Natural yoghurt; 1 bn Fresh mint; roughly chopped; Salt and freshly ground black pepper

CATEGORY	CUISINE	TAG	YIELD
	Moroccan	Fighting, Fat, Fighting, Fit	4	servings

INGREDIENTS

1	tb	Virgin olive oil
1	lg	Onion; chopped
1		Heaped teaspoon brown sugar
5		Dried chillies; soaked in boiling
		; water
3		Cloves garlic; crushed
3	tb	Paprika
1	lg	Parsnip; cut into thin
		; strips
1	lg	Potato; cubed
3	lg	Carrots; cut into thin
		; strips
2		400 g cans plum tomatoes in juice; crushed
		Approx 300ml water
1		300 g can chick peas; drained and rinsed
2	tb	Natural yoghurt
1	bn	Fresh mint; roughly chopped
		Salt and freshly ground black pepper

INSTRUCTIONS

1 In a large pan, heat the oil. Add the onions, cover and sweat for 10-15
minutes until softened.
2 Uncover and stir in the sugar. Increase the heat and fry for a further
five minutes until golden.
3 Stir in the garlic, chillies and paprika and cook for 30 seconds. Add all
the vegetables, tomatoes and water.
4 Simmer uncovered for 25-30 minutes., or until the vegetables are tender.
5 Stir in chick peas and simmer for a further 5-10 minutes. Season well
with black pepper. To serve, drizzle over the yoghurt and scatter with the
mint.
To serve with meatballs, omit parsnip and chick peas and add baked meatball
for the final 15 minutes cooking time.
Converted by MC_Buster.
Recipe by: Fighting Fat, Fighting Fit
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Awesome: you don’t know the meaning of the word until you meet Jesus”