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Food Fare: Middle Eastern RecipesTabikha B'salk

Moroccan vegetarian stew

Rinse and pick through beans. Place beans in a cooking pot; cover with water and allow to soak overnight. Next day, drain beans and return to cooking pot; cover with water and bring to a boil. Reduce heat to simmer and cook for about one hour or until beans are tender. Heat peanut oil in a large skillet; add onions and cook for about five minutes. Add chili powder, ginger, salt and tomato paste. Mix well; simmer for about five minutes. Add beans, 1-1/2 C vegetable stock and fresh chard or spinach. In a bowl, mix peanut butter with remaining stock; stir to form a smooth paste and add to stew. Simmer for about ten minutes or until sauce thickens.


Suggestion: Serve stew over a bed of hot-cooked white rice.


Related Link:

Food Fare Culinary Collection: Arabic Cookery


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