recipes and meat alternatives

Moroccan vegetable stew


3 t olive oil
1 ½ cups chopped onion
3 cloves garlic
3 cups cubed peeled potatoes
¼ lb green beans
1 sweet red pepper
3 cups vegetable stock
28 oz can plum tomatoes
1 t cumin
1 t cinnamon
½ t turmeric
½ t powdered ginger
14 oz can artichoke hearts
½ cup black pitted olives
½ cup dried apricots, halved
½ cup pitted prunes, halved
¼ cup raisins
3 t lemon juice
¼ cup chopped parsley
Salt & pepper
19 oz can chick peas
½ cup toasted chopped almonds

Saute onion and garlic in oil for 5m
Add potatoes, beans, red pepper.  Cook 3m
Add stock, tomatoes w liquid & spices.  Boil uncovered 30m
Add artichokes, olives, apricots, prunes, raisins, chickpeas.  Boil 5m until soft
Remove from heat.  Add lemon juice, parsley, salt & pepper
Top with toasted almonds
Serve over couscous or bread