Low fat Moroccan Stew with 7 Vegetables
Ingredients
- 3 cup bouillon
- 1/2 teaspoon Harissa, or to taste
- 2 onions, chopped
- 1 can chick peas, undrained
- 3 clove garlic, minced
- 2 small zucchini, sliced
- 1 red bell pepper, chopped
- 1/4 cup chopped Italian parsley
- 2 red potatoes, diced
- juice of a lemon
- 1 small sweet potato, diced
- freshly ground black pepper
- 28 oz. can plum tomatoes undrained chopped
- cooked kamut, wheat berries or other whole grains of your choice
- 1/2 c golden raisins (optional)
Instructions
Place the onions, garlic and red pepper in 1/2 cup of the bouillon in a large pot, bring to a boil and simmer for 10 minutes. Add the remaining 2 1/2 c of bouillon, potatoes, sweet potato, tomatoes, raisins and Harissa and simmer 15 minutes. Add the zucchini and chick peas and cook an additional 5 minutes. Stir in the parsley and lemon juice. Spoon the vegetables over cooked whole grains and serve with ground pepper and additional Harissa to taste. Makes 4 to 6 servings.