Moroccan stew


1-1/2 cups chopped onions
3 large garlic cloves, pressed
1/3 cup olive oil
1/4 tsp dried thyme
3 cups cubed potatoes
1 cup chopped green beans
1 red bell pepper, chopped
2 cups cubed fresh tomatoes
3 cups vegetable stock
13-oz can artichoke hearts, drained and halved (reserve brine)
1/2 cup pitted black olives, halved
pinch of saffron
1/4 cups fresh lemon juice

Ground black pepper
toasted, chopped almonds

How to prepare

Saut onions and garlic in oil until onions are translucent. Add next five ingredients and cook on medium-high heat 3 minutes, stirring occasionally. Add the vegetable stock and brine from artichoke hearts and simmer, covered until vegetables are tender, about 20 minutes. Stir in artichoke hearts, black olives and saffron. Simmer another 10-15 mins. Add lemon juice, parsley and pepper to taste. Serve with couscous and top with almonds. Makes 6 servings.

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