|
|
Basenji Stew
4 small parsnip -- **see Note
2 whole yellow squash -- cubed
2 whole Sweet potatoes -- peeled and cubed
2 whole Zucchini -- cubed
5 whole tomatoes -- canned
1 can garbanzo beans, canned -- *see Note
15 oz
1/2 cup Couscous
1/4 cup Raisins
1 teaspoon Ground coriander
1/2 teaspoon Ground turmeric
1/2 teaspoon Ground cinnamon
1/2 teaspoon Ground ginger
1/4 teaspoon Ground cumin
3 cups Water -- *see Note
** kohlrabi may be substituted for the
parsnips.
*Chick-peas*or 3 cups chicken stock
Combine all the ingredients in a large
saucepan. Bring to a boil, lower the heat,
and simmer until the vegetables are tender,
about 30 minutes. Place over cook brown
rice or barley.
|
|
