Recipe - Vegetable Moroccan Stew

1 tablespoon Virgin olive oil
1 lg Onion; chopped
1 Heaped teaspoon brown sugar
5 Dried chillies; soaked in
boiling
; water
3 Cloves garlic; crushed
3 tablespoon Paprika
1 lg Parsnip; cut into thin
; strips
1 lg Potato; cubed
3 lg Carrots; cut into thin
; strips
2 400 g cans plum tomatoes in
juice; crushed
Approx 300ml water
1 300 g can chick peas;
drained and rinsed
2 tablespoon Natural yoghurt
1 bn Fresh mint; roughly chopped
Salt and freshly ground
black pepper

1 In a large pan, heat the oil. Add the onions, cover and sweat for 1015
minutes until softened.

2 Uncover and stir in the sugar. Increase the heat and fry for a further
five minutes until golden.

3 Stir in the garlic, chillies and paprika and cook for 30 seconds. Add all
the vegetables, tomatoes and water.

4 Simmer uncovered for 2530 minutes., or until the vegetables are tender.

5 Stir in chick peas and simmer for a further 510 minutes. Season well
with black pepper. To serve, drizzle over the yoghurt and scatter with the
mint.

To serve with meatballs, omit parsnip and chick peas and add baked meatball
for the final 15 minutes cooking time.

Converted by MC_Buster.

Recipe by: Fighting Fat, Fighting Fit

Converted by MM_Buster v2.0l.