Recipe for Lucky Seven Vegetable Tunisian Stew 
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Yield:
1
Ingredients:
Amount Ingredient
1 tbl canola oil
2 lrg onions cut large dice
3 tbl minced garlic
1 tbl mild curry powder
1 tbl ground cinnamon
1/2 tbl turmeric
1/2 tsp Hungarian paprika
1/2 tsp ground ginger
1/2 tsp ground cardamom
1/2 tsp ground coriander
1 pch cayenne pepper
Salt to taste
Freshly-ground black pepper to taste
2 cup diced peeled turnips
2 cup diced peeled parsnips
2 cup diced peeled carrots
1 cup diced peeled potatoes
1 cup cauliflower florets
1/2 cup raisins
1 cup cooked chickpeas washed and drained
3 cup strong vegetable stock
1 cup chopped fresh parsley leaves
Instructions:
Instructions: Place oil, onions and garlic in a large Dutch oven and cover. Over medium heat, cook for 3 to 5 minutes. Add curry powder, cinnamon, turmeric, paprika, ginger, cardamom, coriander, cayenne, salt and pepper and stir.

Add turnips, parsnips, carrots, potatoes, cauliflower, raisins, chickpeas and vegetable stock. Reduce heat to low and add parsley. Cover and cook until the vegetables are cooked through, about 20 minutes. The broth will thicken.

Serve sprinkled with cilantro.

This recipe yields about 11 cups.

Comments: When we asked Douglas Deane for a favorite recipe, he gave us this one he clipped from this newspaper four years ago. It came from Cafe Sunflower in Sandy Springs.

Yield: 11 cups

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