NORTH AFRICAN VEGETABLE STEW

By mm_food4me

I served this with some red and yellow Quinoa for some extra protein, but it would also work great with some cous cous or flat bread. One of the great things about this is that you can really use just about any veggie. Squash, okra, green beans, carrots, or pumpkin would all work with the tomatoes and onions.

Ingredients

• Olive oil
• 1 small onion
• 1 small red bell pepper
• 1 tsp cinnamon
• 1 tsp turmeric
• 1/2 tsp coriander
• 1/2 tsp Harrissa (or 1/4 tsp cayenne pepper)
• 1/4 tsp powdered ginger
• 1/4 tsp cumin
• 3 small ripe tomatoes (or 2 large ones)
• 1 C chopped romano beans
• 1 Japanese or Chinese eggplant
• 1/4 C pitted green olives sliced in half
• salt to taste

Preparation

Step 1

Heat some oil in a pan and saute the onions until they start caramelizing. Add the bell peppers and cook for a few minutes more until they are nice and soft. Add the cinnamon, turmeric, coriander, Harissa, ginger, and cumin and continue frying until the spices are fragrant.

Add the rest of the ingredients, along with some salt. Allow it to cook uncovered over medium low heat until the beans are tender, about 40 minutes. Taste and add some more salt if necessary. If your tomatoes weren’t particularly ripe you might also want to add a bit of honey.

If you want to give it a bit more color, chop up some parsley and stir it in at the last minute and serve with some quinoa, cous cous, rice, or flatbread.