MOROCCAN MECHOUI

[Guest guest]

MOROCCAN TANGINE

 

INGREDIENTS:

•2 teaspoons vegetable oil

•2 cups chopped onion

•2 large cloves garlic, crushed

•1 cup carrots, sliced crosswise 1/8 inch thick

•1 large green bell pepper, cut into 1/4 inch strips

•1 teaspoon ground cumin

•1/2 teaspoon each: ground allspice, ground ginger,

and turmeric

•1/4 teaspoon each: cinnamon, salt and cayenne pepper

•1 cup water

•1 medium eggplant, peeled and cut into 1/4 inch cubes

(about 4 cups) •1 1-pound can chopped tomatoes

•1/2 cup raisins

•1 1-pound can chick peas, rinsed and drained (or 2

cups of cooked chick peas)

 

PREPARATION:

• Heat oil in a large saucepan over medium heat. Add

onion and garlic. Cook, stirring occasionally, 3

minutes. Add carrots, bell pepper, spices and 1/2 cup

of the water. Cook, stirring occasionally, 5 minutes.

•Add all remaining ingredients. Cover and simmer over

medium-low heat, 30 minutes or until vegetables are

tender. Stir several times during cooking. Serve over

couscous, rice or any cooked grain.

SERVES 4.

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

ParadeMark 12: 30,31

 

 

 

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