Recipe - Tadjeen Gnaoua (Berber Style Vegetable Stew)

1 qt Boiling water
One half teaspoon Salt
4 teaspoon Mock chicken broth
(available at HFS)
1 cup Small white turnips cut into
chunks
1 cup Carrots peeled and cut into
chunks
1 cup Zucchini traimmed and cut
into cubes
1 cup White potatoes, washed and
cut into cubes
1 lg Onion roughly chopped
1 Clove crushed garlic
1 cn (15 One half ounce) chickpeas,
drained
1 One half cup Chopped fresh coriander
(cilantro)
1 teaspoon Ground black pepper
1 teaspoon Cayenne
1 teaspoon Ground ginger
One fourth teaspoon Pulverized saffron
1 teaspoon Ground cinnamon
1 teaspoon Ground cumin
1 teaspoon Ground nutmet
1 teaspoon Ground allspice
1 cup Black raisins (I used golden
raisins)

Another North African dish from Vegetarian Journal:

This stew is hot and spicy with hints of sweetness. Serve over toasted
couscous.

Bring salted water to a boil. Add the broth, turnips, carrots, zucchini,
potatoes, onion, garlic, chickpease and coriander leaves (cilantro). Bring
water back to a boil. Add spices and raisins. Cook until the vegetables are
tender stirring occasionally. Posted to fatfree digest V97 #031 by
judy.mingram@West.Sun.COM (Judy Mingram SunSoft) on Mar 19, 1997