Moroccan vegetable stew
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion, chopped |
| 1 | cup | Unsalted tomato juice |
| ¼ | teaspoon | Black pepper or cayenne |
| 2 | cups | Potatoes cut into 1-inch square pieces |
| 2 | cups | Fresh green beans, sliced into 2-inch pieces |
| 16 | ounces | Unsalted tomatoes OR |
| 2 | cups | Fresh tomatoes |
| 2 | tablespoons | Water |
| ¾ | teaspoon | Ground cumin |
| 2 | cups | Carrots, large chunks |
| 2 | teaspoons | Oil |
Directions
Simmer onions in oil and water until transparent. Add potatoes and carrots and simmer for 15 minutes, stirring occasionally. Add chopped tomatoes and cumin. Cover and simmer for about 1 hour, checking to see if the stew needs more liquid. If so, add the tomato juice. Add green beans and cook for 15 minutes more. Check seasoning--add ¼ teaspoon or more black pepper and more cumin, if desired. Serves 4 Calories: 81 Fat: 2⅖ gm 26% fat From: Stop the Insanity by Susan Powter Submitted By ROBERTA THOMPSON On 02-02-95