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LOW-FAT MOROCCAN STEW WITH 7 VEGETABLES
3 cups bouillon
1/2 tsp. Harissa, or to taste
2 onions, chopped
1 can chick peas, undrained
3 clove garlic, minced
2 small zucchini, sliced
1 red bell pepper, chopped
1/4 cup chopped Italian parsley
2 red potatoes, diced
juice of a lemon
1 small sweet potato, diced
freshly ground black pepper
28 oz. can plum tomatoes undrained chopped
cooked kamut, wheat berries or other whole grains of your choice
1/2 c golden raisins (optional)
Place the onions, garlic and red pepper in 1/2 cup of the bouillon
in a large pot, bring to a boil and simmer for 10 minutes. Add the
remaining 2 1/2 c of bouillon, potatoes, sweet potato, tomatoes,
raisins and Harissa and simmer 15 minutes. Add the zucchini and
chick peas and cook an additional 5 minutes. Stir in the parsley
and lemon juice. Spoon the vegetables over cooked whole grains and
serve with ground pepper and additional Harissa to taste. Makes
4 to 6 servings.
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Moraccan Stew 02