Tadjeen gnaoua (berber style vegetable stew)

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

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