MOROCCAN STEW

Moroccan Stew image

This is a recipe from the Moosewood Restaurant. The March 2005 issue of Organic Style features a Taste Test for Organic and Natural Frozen Ethnic Meals. This Stew was the Best Moroccan Entree out of 45 varieties they taste tested.

Provided by MsBindy

Categories Stew

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups chopped onions
3 garlic cloves, minced
1/3 cup olive oil
1 teaspoon dried thyme
3 cups cubed potatoes
1 cup chopped green beans
1 red bell pepper, chopped
2 cups cubed fresh tomatoes
3 cups vegetable stock
13 ounces can artichoke hearts, drained and halved (reserve the brine)
1/2 cup pitted black olives, halved
1 pinch saffron
1/4 cup fresh lemon juice
1/4 cup chopped fresh parsley
salt and pepper

Steps:

Saute the onions and garlic in olive oil until onions are translucent.
Add the thyme, potatoes, green beans, bell pepper, and tomatoes and cook on medium-high heat for 3 minutes, stirring occasionally.
Add the vegetable stock and the artichoke brine and simmer, covered until the vegetables are tender, about 20 minutes.
Stir in the halved artichoke hearts, the black olives and a pinch of saffron.
Continue to simmer for another 5-10 minutes.
Add the lemon juice, parsley, and salt and pepper to taste.

Nutrition Facts : Calories 378.2, Fat 20.4, SaturatedFat 2.9, Sodium 470, Carbohydrate 46.9, Fiber 11.8, Sugar 8.8, Protein 8.1

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