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Saffron-Spiked Moroccan Stew




Source of Recipe


http://www.bayareaveg.org/recipes.htm


Recipe Introduction


Exotic saffron combines with coriander and lemon juice in this visually appealing dish. The unexpected cinnamon flavor balances the stronger coriander for a delightfully aromatic dish that is sure to become a staple in your home (as it is in mine!).


Recipe Link: http://www.bayareaveg.org/recipes.htm

List of Ingredients




1/4 cup oil (canola, sunflower or olive), vegetable stock, or water
1 large onion, finely chopped
1 each large red and green bell pepper, seeded and chopped
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
2 medium-size sweet potatoes, peeled and cut into ½-inch cubes
2 large tomatoes, peeled and chopped
1/4 cup water
1 tablespoon lemon juice
1/2 teaspoon saffron threads
2 cups cooked, drained chickpeas or 1 can (about 15-oz.) chickpeas, drained
Salt & pepper to taste

Recipe



Heat oil, vegetable stock, or water in a large pot over medium heat. In the case of the vegetable stock or water, wait until the water is practically evaporating from the surface of the pot.

Add the onion, red and green bell peppers, coriander, and cinnamon and cook, stirring occasionally, until onion is soft (about 5 minutes).

Stir in the sweet potatoes and cook, stirring often, for 2 minutes. Add tomatoes, water, lemon juice, saffron, and chickpeas. Season to taste with salt. Cover, reduce heat, and simmer for 20-25 minutes.

Serve with couscous or rice.