Vegetable Tajine - Moroccan Stew
Verified by stevemur
|1/4 cFresh Lemon Juice|
|1 tsDried thyme|
|2 cfresh tomatoes; Cubed|
|1 Red bell pepper; chopped|
|1/2 cblack olives; Pitted; halved|
|1/4 cChopped fresh parsley|
|1 cgreen beans; Chopped|
|3 cpotatoes; Cubed|
|salt and pepper; to taste|
|1 1/2 cOnions; chopped|
|3 cVegetable stock|
|1 13-oz canartichoke hearts|
|3 clovesGarlic; pressed|
Vegetable Tajine - Moroccan Stew Preparation
I made these two recipes over the weekend - theyre from Sundays at Moosewood cookbook, with appropriate changes to make them. I really like exotic recipes so I enjoy this cookbook a lot - my husband just loves these 2 recipes - he keeps teasing me that all they need to be perfect is some chunks of lamb! Anyway, here they are: Sate the onions and garlic in your favorite sauteeing medium until onions are translucent. Add the thyme, potatoes, green beans, bell pepper, and tomatoes and cook on medium-high heat for 3 minutes, stirring occasionally. Add the vegetable stock and the brine from the artichokes and simmer, covered, until the vegetables are tender, about 20 minutes. Stir in the halved artichoke hearts, the black olives (if you use them), and a pinch of saffron. Continue to simmer gently for another 5 to 10 minutes. Add the lemon juice, parsley, and salt and pepper to taste. Serve with bread or on couscous (also suggests to sprinkle with chopped almonds). Posted to fatfree digest by "Zoe Sodja"
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