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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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A slightly sweet vegetable stew from North Africa. Ingredients:
2 teaspoons vegetable oil |
2 cups chopped onions |
2 large garlic cloves, crushed |
1 cup carrot, sliced crosswise 1/8 inch thick |
1 large green bell pepper, cut into 1/4 inch strips |
1 teaspoon ground cumin |
1/2 teaspoon ground allspice |
1/2 teaspoon ground ginger |
1/2 teaspoon turmeric |
1/4 teaspoon cinnamon |
1/4 teaspoon salt |
1/4 teaspoon cayenne pepper |
1 cup water |
1 medium eggplant, peeled and cut into 1/4 inch cubes (about 4 cups) |
1 (1 lb) can chopped tomato |
1/2 cup raisins |
1 (1 lb) can chickpeas, rinsed and drained (or 2 cups of cooked chick peas) |
Directions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion and garlic.
3. Cook, stirring occasionally, 3 minutes.
4. Add carrots, bell pepper, spices and 1/2 cup of the water.
5. Cook, stirring occasionally, 5 minutes.
6. Add all remaining ingredients.
7. Cover and simmer over medium-low heat, 30 minutes or until vegetables are tender.
8. Stir several times during cooking.
9. Serve over couscous, rice or any cooked grain.
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