This recipe came to me one evening when I needed to throw together a North African meal, and I promised my youngest son that I would write it down to increase the chances that I would make it again the same way. The stew can be served over couscous or rice, or it can be paired with socca, a vegan, gluten-free flatbread made of chickpea flour and olive oil.
Ingredients
- 1 tablespoon olive oil
- ¼ cup onion, chopped
- ½ cup bell pepper, chopped
- 1-2 teaspoons finely chopped ginger root
- 2 cloves garlic, crushed
- 2-3 medium sized red potatoes, cut into ½-inch pieces
- 3 carrots, peeled and cut into ½-inch pieces
- 1 cup raw baby spinach leaves
- 2 x 15 ounce cans of chick peas, drained and rinsed
- 15 ounces tomato sauce
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- ½ teaspoon turmeric
- ¼ teaspoon allspice
In a large frying pan, sauté the onion, bell pepper, and ginger root in the oil until the onions are just translucent. Add the garlic, carrots, and potatoes and sauté a couple minutes more. Stir in the tomato sauce, chick peas, and spices. Cover and simmer about 10 minutes, stirring occasionally, until the potatoes are fork tender. Serve over rice or couscous.
Serves six.
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