Recipe by Outta Here
A vegetarian version of an African favorite. If you want to make it non-vegetarian, chunks of lamb or beef can be added. Just brown them with the onions.
Top Review by cookalot #2
I didn't care for the cinnamon, and I used parsley rather than cilantro. I liked the thickness and the color was gorgeous. I will try it again with a few tweaks for my taste, but then it won't have the North African taste. Thanks, I enjoyed trying this.
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 tablespoons paprika
- 2 carrots, peeled and diced
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 (14 ounce) can diced tomatoes, undrained
- 1⁄4 cup fresh cilantro, chopped (or use Italian parsley)
- 1 teaspoon turmeric
- 1 teaspoon ground cinnamon
- 1 large potato, peeled and diced
- 1 (15 3/4 ounce) can garbanzo beans, drained
- 2 tablespoons lemon juice
- salt, to taste
- black pepper, to taste
- cilantro leaf, to garnish (or parsley)
Directions See How It's Made
- Heat olive oil in a Dutch oven type pan over medium heat. Fry the onions until tender in the olive oil.
- Stir in the paprika. Add about 1 cup water to prevent onions and paprika from burning.
- Add carrots, garlic, tomato paste, tomatoes, cilantro (or parsley), turmeric and cinnamon and more water to cover.
- Simmer until the carrots begin to get slightly tender; add the potatoes and more water, if necessary, to cover. Simmer for about 1/2 hour.
- Add garbanzo beans and lemon juice. Adjust the amount of broth by adding more water if necessary. Simmer until beans are heated through.
- Adjust flavor by adding salt and pepper, if needed.
- Divide between 2 large bowls and garnish with cilantro or parsley.