Moroccan Vegetable Stew Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 medium: Onion, chopped
16 ounce: Unsalted tomatoes OR,
1 cup: Unsalted tomato juice,
2 cup: Fresh tomatoes,
1/4 tsp: Black pepper or cayenne,
2 tbsp: Water,
2 cup: Potatoes cut into 1-inch,
3/4 tsp: Ground cumin,
-square pieces,
2 cup: Carrots, large chunks
2 cup: Fresh green beans, sliced
2 tsp: Oil,
-into 2-inch pieces,
Directions:
Simmer onions in oil and water until transparent. Add potatoes and
carrots and simmer for 15 minutes, stirring occasionally. Add chopped
tomatoes and cumin. Cover and simmer for about 1 hour, checking to
see if the stew needs more liquid. If so, add the tomato juice. Add
green beans and cook for 15 minutes more. Check seasoning--add 1/4
teaspoon or more black pepper and more cumin, if desired. Serves 4
Calories: 81 Fat: 2.4 gm 26% fat
From: Stop the Insanity by Susan Powter
Submitted By ROBERTA THOMPSON On 02-02-95
Source from luhu.jp
carrots and simmer for 15 minutes, stirring occasionally. Add chopped
tomatoes and cumin. Cover and simmer for about 1 hour, checking to
see if the stew needs more liquid. If so, add the tomato juice. Add
green beans and cook for 15 minutes more. Check seasoning--add 1/4
teaspoon or more black pepper and more cumin, if desired. Serves 4
Calories: 81 Fat: 2.4 gm 26% fat
From: Stop the Insanity by Susan Powter
Submitted By ROBERTA THOMPSON On 02-02-95
Source from luhu.jp