Moroccan Stew

wtorek, 4 lutego 2014

Moroccan Stew

Time: 50 mins

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

Directions

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

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