Thursday, September 27, 2007

Moroccan stew


* a splash of olive oil
* chopped up onion(s)
* diced celery
* chopped up capsicum(s)
* heaps of chopped up garlic
* vegetable stock (3 cups, if you're counting)
* cubed potatoes (depending on how big you want this, maybe 3 or 4 big ones?)
* 1 can diced or crushed tomatoes
* 1 or 2 cans of chickpeas
* a squeeze of lemon or lime juice (a small lime, or half a lemon)
* 2 tsp grated/ground ginger
* 1 tsp ground cumin
* 1 tsp curry powder
* 1 tsp ground coriander
* 1 tsp ground cayenne pepper
* 1/2 tsp salt
* 1/2 tsp black pepper

1. Chop up all the bits and pieces, drain the chickpeas, juice the lemon/lime.
2. Cook onions, garlic, celery, and capcisum, in the olive oil until everything starts to soften.
3. Add the spices and cook for a bit longer. Add some water if necessary.
4. Add anything you haven't put in yet, and bring to the boil.
5. Stir frequently to avoid burning.
6. Let simmer on a lowish heat until everything is cooked and tasty. The juice should thicken and the vegetables should soften, and it should smell like the tastiest thing in the world.
7. Serve with rice or couscous when you get sick of waiting.

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