Moroccan Roasted Vegetable Stew
| Yield: | 6 Servings |
| Categories: | Vegetarian, Beans, Low-Fat |
| Olive oil; a little | ||
| 2 | md | Onions; cut in 1" chunks |
| 1/2 | lb | Baby carrots |
| 1 | tb | Cumin seed |
| 1 | tb | Mustard seed |
| Salt; to taste | ||
| 1 | md | Garlic bulb |
| 2 1/2 | lb | Tomatoes; not too ripe (about 6 large) |
| 4 | lg | Red bell pepper; or yellow |
| 1 | Cinnamon stick | |
| 1 1/2 | c | Cooked chickpeas (or 15-oz canned; rinsed) |
| 3 | tb | Fresh lemon juice; possibly more |
| Freshly ground black pepper; to taste | ||
| Minced fresh parsley; optional | ||
| Lemon wedges; optional |
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