North African Vegetable Stew

1/2 cup dried chickpeas
3 slices fresh ginger
1 large bay leaf
1 1-inch cinnamon stick
1 quart cold water

Rinse chickpeas and place all ingredients in a med saucepan. Bring to a boil, then lower heat to medium, and cook until peas are very tender, 50-60 minutes. Set aside and let beans cool in their broth.

1 1/2 teaspoon cinnamon
3/4 t turmeric
1/8 t cayenne pepper
1 large pinch saffron
1 T hot water

Combine the cinnamon, turmeric, and cayenne in a small bowl. Steep saffron in hot water. Set aside.

2 1/2 lbs fresh tomatoes, peeled, seeded, and chopped (4 cups) or 2 16-oz cans tomatoes with juice, chopped.
salt
1 med broccoli stalk, about 2 c florets
1 1/2 T light olive oil
1 med yellow onion, cut into 1-in pieces, about 2 c
4 garlic cloves, finely chopped
2 T grated fresh ginger
1 lb new potatoes
3 med carrots, cut in half lengthwise, then into 1/2-in strips on a
diagonal, about 3 c
1 med red or yellow bell pepper, cut into thick strips and then
triangles, about 1 c
1/2 small head of califlower, about 2 c florets
cayenne pepper
1 T chopped fresh mint
2 T chopped cilantro

If you're using canned tomatoes, cook them in a medium-size saucepan with 1 t salt over low heat while you prepare the vegetables (this will lower their acidity).

While the tomatoes are cooking, bring a small pot of water to a boil and add 1/4 t salt. Drop the broccoli into the water for about 1 minute, until just tender. Drain and rinse under cool water. Set aside.

Heat 1 T of the olive oi in a large skillet; add the onion and 1/2 t salt. Saute over medium heat until the onion begins to release its juices, 7-8 minutes; add the garlic, ginger, and spices. Stir and cook for 1 minute. Add 1/2 cup chickpea broth, the potatoes, and the carrots; cover the pan ad simmer for about 10 minutes. Then add the peppers, cover, and cook for 5 minutes more. Add the cauliflower; stir and cook, uncovered, until just heated through.

Add the tomatoes, saffron, chickpeas, and all of their remaining broth. Stew, uncovered, over medium-low heat for 20-25 minutes, allowing the flavors to blend. Add salt and cayenne to taste. Add the broccoli a few minutes before serving, then stir in the mint and the cilantro.

Serves: 6-8

Source: from Fields of Greens

Prepared by: Stacey for the November 2004 meeting and the September 2010 meeting.