International Recipe
Moroccan vegetable stew
1 Medium Onion, Chopped
1 Cup Unsalted Tomato Juice
1/4 Teaspoon Black Pepper or Cayenne
2 Cup Potatoes cut into 1-inch Square Pieces
2 Cup Fresh Green Beans, Sliced Into 2-inch Pieces
16 ounce Unsalted tomatoes Or 2 Cup Fresh Tomatoes
2 Tablespoon Water
3/4 Teaspoon Ground Cumin
2 Cup Carrots, Large Chunks
2 Teaspoon Oil
In a tagine or regular pot simmer on stove or in oven onions in oil and water until transparent. Add potatoes and carrots and simmer for 15 minutes, stirring occasionally. Add chopped tomatoes and cumin. Cover and simmer for about 1 hour, checking to see if the stew needs more liquid. If so, add the tomato juice. Add green beans and cook for 15 minutes more. Check seasoning--add 1/4 teaspoon or more black pepper and more cumin, if desired.
aauw-da.org/gourmet/morocco/
