Queen Bee 10-02-99 11:27 AM
Hearty Vegetable Stew
Serves 6
1 1/2 cups water, 375 ml., or stock
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon minced fresh gingerroot, 15 ml.
1 teaspoon paprika, 5 ml.
1/4 teaspoon each salt and pepper, 1 ml.
1 (about 19 oz.) can tomatoes, 570 ml.
1 (16 oz.) can chick-peas, drained, 240 ml.
2 large potatoes, cut into 1 inch ( 92.5 cm.) pieces
2 carrots, thickly sliced
1 sweet red or yellow pepper, seeded and cut into 1 inch (92.5 cm.) pieces
1 medium zucchini, cut into 1 inch (2.5 cm.) cubes
1 to 1 1/2 cup frozen peas, 250 ml. to 375 ml.
1/4 cup each chopped fresh parsley and coriander 50 ml.
In a large Dutch oven, combine 1/2 cup water, onion, garlic, ginger root, paprika, cinnamon, curry powder, salt and pepper.
Bring to boil over high heat.
Reduce heat to low; simmer, covered, 5 minutes or until onion is softened.
Add tomatoes and the juice, and using back of a spoon to crush the tomatoes.
Stir in chick-peas, potatoes, carrots, pepper, zucchini and remaining water.
Bring to boil over high heat.
Reduce heat to medium-low, simmer, covered, 25 to 30 minutes or until vegetables are tender.
Stir in peas, cook 3 to 4 minutes.
Stir in parsley and all but 1 tablespoon (15 ml.) of coriander.
Ladle into wide soup bowls or over a bed of coucous; garnish with reserved coriander.
Serve with crusty bread to mop juices.