Lucky Seven Vegetable Tunisian Stew

Recipe Ingredients

1 tablespoon	15ml	Canola oil
2 tablespoons	30ml	Onions - cut large dice (large)
3 tablespoons	45ml	Minced garlic
1 tablespoon	15ml	Mild curry powder
1 tablespoon	15ml	Ground cinnamon
1/2 tablespoon	7.5ml	Turmeric
1/2 teaspoon	2.5ml	Hungarian paprika
1/2 teaspoon	2.5ml	Ground ginger
1/2 teaspoon	2.5ml	Ground cardamom
1/2 teaspoon	2.5ml	Ground coriander
1		Cayenne pepper
		Salt - to taste
		Freshly-ground black pepper - to taste
2 cups	292g / 10oz	Diced peeled turnips
2 cups	292g / 10oz	Diced peeled parsnips
2 cups	220g / 7.8oz	Diced peeled carrots
1 cup	146g / 5.1oz	Diced peeled potatoes
1 cup	146g / 5.1oz	Cauliflower florets
1/2 cup	80g / 2.8oz	Raisins
1 cup	237ml	Cooked chickpeas - washed and drained
3 cups	711ml	Strong vegetable stock
1 cup	40g / 1.4oz	Chopped fresh parsley leaves
1 cup	16g / 0.6oz	Chopped fresh cilantro leaves

Recipe Instructions

Place oil, onions and garlic in a large Dutch oven and cover. Over medium heat, cook for 3 to 5 minutes. Add curry powder, cinnamon, turmeric, paprika, ginger, cardamom, coriander, cayenne, salt and pepper and stir.

Add turnips, parsnips, carrots, potatoes, cauliflower, raisins, chickpeas and vegetable stock. Reduce heat to low and add parsley. Cover and cook until the vegetables are cooked through, about 20 minutes. The broth will thicken.

Serve sprinkled with cilantro.

This recipe yields about 11 cups.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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