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2Jan2015 North African Stew

The aromas are terrific!

Saute in olive oil in a dutch oven:
1 med onion, chopped
2 carrot, chopped
2 parsnip, chopped
1 celery stalk, chopped
until golden and glistening

Season with:
1 T garlic, minced
1 T ginger, minced
1 1/2 T sweet paprika
2 t cumin
1 T ground coriander
1 cinnamon stick broken in two
stir to combine, then add:
2 sweet potatoes, peeled and cut into small chunks or any squash
2 potatoes, peeled and cut into small chunks
1 roasted bell pepper (or a small jar, drained)
2 c cooked chickpeas, navy beans or cannellini beans (about 1-15oz can)
8 c vegetable or chicken stock
Bring to a boil and then Reduce heat to low and simmer about 20 minutes
Turn off heat and add:
2 pinches of saffron soaked in a 1/4 c hot water
2 T mint leaves, chopped or torn
Let rest with lid on about ten minutes then
Serve with:
1/2 c cilantro, chopped or torn
dollop of plain greek yogurt
sprinkled atop

adapted from a recipe on Forksoverknives

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