Path: swen.emba.uvm.edu!attmt1!attmtf!ip.att.net!nntp.abs.net!remarQ-easT!supernews.com!remarQ.com!news.cmc.net!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Moroccan Stew With 7 Vegetables Followup-To: rec.food.cooking Date: 11 Apr 1999 16:03:10 -0600 Organization: ATT Canada Lines: 37 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <044f01be83cf$3fcfbb40$cdd6c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:32145 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 one lemon 1 small sweet potato, diced freshly ground black pepper 1, 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. Calories 386 Fat 2 g Fiber 15 g. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.