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Thread: Saffron-Spiked Moroccan Stew

  1. #1
    Steph's Avatar
    Join Date
    Nov 2004
    Cleveland, Ohio

    Default Saffron-Spiked Moroccan Stew

    I found and made this for the 1st time tonight, wanted something a little "exotic" tasting, and had some potatos I needed to use up. Turned out very tasty...

    Saffron-Spiked Moroccan Stew

    1/4 oil (canola, sunflower, or olive), or vegetable stock, or water
    1 large onion, finely chopped
    1 each large red and green bell pepper, seeded and chopped
    1 teaspoon ground coriander
    1/2 teaspoon ground cinnamon
    2 medium sized sweet potatos, peeled and cut into 1/2inch cubes
    2 large tomatos, peeled and chopped
    1/4 cup water
    1 tablespoon lemon juice
    1/2 teaspoon saffron threads
    2 cups cooked, drained chickpeas or 1 can (about 15-oz.) chickpeas, drained
    salt & pepper to taste

    Heat oil, vegetable stock, or water in a large pot over medium heat. In the case of the vegetable stock or water, wait until the water is practically evaporating from the surface of the pot.

    Add the onion, red and green bell peppers, coriander, and cinnamon and cook, stirring occasionally, until onion is soft (about 5 minutes).

    Stir in the sweet potatos and cook, stirring often, for 2 minutes. Add tomatos, water, lemon juice, saffron, and chickpeas. Season to taste with salt and pepper. Cover, reduce heat, and simmer for 20-25 minutes.

    Serve with couscous or rice....

  2. #2
    Aurora's Avatar
    Join Date
    Oct 2004


    I'll give that one a try. Thank you Steph

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