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.
Ingredients
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.