Leaves of a bunch of cilantro, coarsely chopped (optional)
Directions
1
Wash hands well with soap and warm water. Wash produce well and chop as directed.
2
Heat oil in a medium sized pot. Add the onions and sauté until translucent.
3
Add garlic, ginger, and chilies (if using) and cook for 1-2 minutes.
4
Stir in the cumin, paprika, potatoes and carrots.
5
Pour in the stock. Cover and cook over medium-low heat for 20 minutes, until vegetables are tender, but still firm.
6
Season with salt and pepper. Stir in peas and half the cilantro (if using).
7
Arrange the tomatoes on top, overlapping each other. Cover and cook for another 10 minutes until tomatoes are heated through.
8
Garnish with the rest of the cilantro and serve warm with crusty bread or couscous.*
*Traditionally served with preserved lemons.
Nutrition Facts
6 servings
Serving size
2 cups
Amount per serving
Calories319
% Daily Value *
Total Fat5g7%
Saturated Fat 1g5%
Cholesterol0mg
Sodium173mg8%
Total Carbohydrate62g23%
Dietary Fiber 8g29%
Total Sugars 8g
Protein9g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
2 -3 tablespoons olive oil
2 onions, halved and sliced with the grain
4 fresh garlic cloves, chopped
½ tablespoon fresh ginger, grated
1 -2 red chilies, seeded and chopped (optional)
1 teaspoon cumin seeds
1 teaspoon paprika
4 large potatoes, peeled and thickly sliced
2 large carrots, peeled and thickly sliced
2½ cups vegetable stock
2 cups fresh or frozen peas
Salt and pepper, to taste
5 large tomatoes, sliced (optional)
Leaves of a bunch of cilantro, coarsely chopped (optional)
Directions
1
Wash hands well with soap and warm water. Wash produce well and chop as directed.
2
Heat oil in a medium sized pot. Add the onions and sauté until translucent.
3
Add garlic, ginger, and chilies (if using) and cook for 1-2 minutes.
4
Stir in the cumin, paprika, potatoes and carrots.
5
Pour in the stock. Cover and cook over medium-low heat for 20 minutes, until vegetables are tender, but still firm.
6
Season with salt and pepper. Stir in peas and half the cilantro (if using).
7
Arrange the tomatoes on top, overlapping each other. Cover and cook for another 10 minutes until tomatoes are heated through.
8
Garnish with the rest of the cilantro and serve warm with crusty bread or couscous.*
