Recipe - Vegetable Stew

500 g Remnant Meat
100 g Chick Peas
500 g Tomatoes
1 md Carrot
1 md Potato
1 md Pepper, red
1 md Courgette
1 md Fennel
1 lg Celery, pc. of
Three fourths l Stock
100 g Noodles
1 Lemon, Juice of
5 tablespoon OliveOil
2 tablespoon TomatoConcentrate
One half teaspoon Coriander
One half teaspoon Cinnamon
One fourth teaspoon ChilliPowder
Pepper, black
Salt

Give chick peas into water and let rest over night. Heat up 3 tablespoon OliveOil
in a big pot, add chopped meat and fry for 5 min. Add chopped vegetables
and fry for another 3 min. Add spices and salt, fry shortly. Mix
tomatoconcentrate with part of the stock, give into the pot and add rest
of the stock. Add drawned chick peas and let cook at mild heat for about 40
min. (the chick peast must be done). Peel the tomatoes. Heat up 2 tb
oliveoil in a pan and fry the tomatoes til they crumble. Add tomatoes and
noodles to te stew and let cook for another 10 min. Add lemonjuice til
reaching taste you prefer.

"Arabische Kueche"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini