Tadjeen Gnaoua (Berber Style Vegetable Stew)
Try this Tadjeen Gnaoua (Berber Style Vegetable Stew) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 1
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 1/2 ts salt
- 1 ts ground cumin
- 1 ts ground ginger
- 1 ts ground cinnamon
- 1 ts black pepper ground
- 1 ts cayenne
- 1 cn (15 1/2 ounce) chickpeas,
- 1 c black raisins (i used golden
- 1 c small white turnips cut into
- 1 ts ground allspice
- 4 ts mock chicken broth
- 1 lg onion roughly chopped
- 1 c white potatoes, washed and
- 1 ts ground nutmet
- 1 qt boiling water
- 1 clove crushed garlic
- 1 1/2 c chopped fresh coriander
- 1 c zucchini traimmed and cut
- 1/4 ts pulverized saffron
- 1 c carrots peeled and cut into
- Carbohydrate 39.90050006469 g
- Cholesterol 0 mg
- Fat 5.60848000593509 g
- Fiber 11.6789999089627 g
- Protein 12.7858200272294 g
- Saturated Fat 0.65244000014279 g
- Serving Size 1 1 Serving (548g)
- Sodium 120.973000261988 mg
- Sugar 28.2215001557273 g
- Trans Fat 1.51832800261367 g
- Calories 208 calories
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
