Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 quart | Boiling water |
| ½ teaspoon | Salt |
| 4 teaspoons | Mock chicken broth (available at HFS) |
| 1 cup | Small white turnips cut into chunks |
| 1 cup | Carrots peeled and cut into chunks |
| 1 cup | Zucchini traimmed and cut into cubes |
| 1 cup | White potatoes, washed and cut into cubes |
| 1 large | Onion roughly chopped |
| 1 \N | Clove crushed garlic |
| 1 can | (15 1/2 ounce) chickpeas, drained |
| 1½ cup | Chopped fresh coriander (cilantro) |
| 1 teaspoon | Ground black pepper |
| 1 teaspoon | Cayenne |
| 1 teaspoon | Ground ginger |
| ¼ teaspoon | Pulverized saffron |
| 1 teaspoon | Ground cinnamon |
| 1 teaspoon | Ground cumin |
| 1 teaspoon | Ground nutmet |
| 1 teaspoon | Ground allspice |
| 1 cup | Black raisins (I used golden raisins) |
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@... (Judy Mingram - SunSoft) on Mar 19, 1997