North African Vegetable Stew RecipeOrigin: North Africa Period: Traditional |
Ingredients
600g dried chickpeas (soaked over night and boiled until soft) 
North African Vegetable Stew Preparation:Method:Add the chillies, 4 garlic cloves, 1/4 of the onion (finely sliced) to a pestle and mortar and pound to a paste. Add 2 tomatoes, chopped, and beat into the paste. Meanwhile, add a little oil to a large stock pot. Coarsely chop the remaining onion and finely-chop the garlic. Add to the oil and fry until just soft. Now add the chilli paste and fry until the tomato pieces begin to just break up. Chop the remaining tomato and add to the pot along with the chickpeas and carrot. Add the spices and tomato puree and stir gently to mix. Bring the mixture to a gentle simmer and cook for 5 minutes (add a little water at this stage if the sauce is too thick). At this point add the French beans, pumpkin and courgette. Cook for a further 10 minutes, adding a little water, as needed. Now add the Maggi (or stock) cube, cabbage and green bell pepper. Cover the pot and allow to simmer for a further 10 minutes. This stew can either be served as an accompaniment, or as a vegetarian main course on a bed of rice. |
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