Recipe for Tadjeen Gnaoua (Berber Style Vegetable Stew)

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
1 qt	Boiling water
1/2 tsp	Salt
4 tsp	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 lrg	Onion roughly chopped
1 x	Clove crushed garlic
1 can	(15 1/2 ounce) chickpeas, drained
1/2 cup	Chopped fresh coriander (cilantro)
1 tsp	Ground black pepper
1 tsp	Cayenne
1 tsp	Ground ginger
1/4 tsp	Pulverized saffron
1 tsp	Ground cinnamon
1 tsp	Ground cumin
1 tsp	Ground nutmet
1 tsp	Ground allspice

Instructions:

Instructions: 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.

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