You must be logged in to post a review.
You don’t need any fancy equipment to make this intensely flavourful Moroccan stew!
In a large saucepan, heat the oil and add the onion, garlic, red pepper and carrot. Cook over a medium-low heat for approximately 8 minutes, until the onion has softened. Add the spices and cook for 1 more minute, stirring constantly.
Add the diced tomatoes, water and tomato puree, and stir to combine. Cover the pan, and simmer for 20 minutes. Add the chickpeas and olives, and simmer for a further 10 minutes, or until the carrot is tender.
Just before serving, add the lemon juice and chopped coriander, and serve with couscous and a dollop of yoghurt or sour cream.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!