Name: African Vegetable Stew
Yield: 10
Ingredients: 1 Tbsp oil; 1/4 c fresh parsley; 2 medium onions; 1 stalk celery; 1 medium sweet potato; 1 - 28 oz can whole tomatoes; 4 c water; 1 tsp salt; 1/2 tsp cumin; 1 tsp turmeric; 1/8 tsp cinnamon; 1/2 tsp dried thyme leaves; 1/8 tsp ground red pepper; 1 small zucchini; 1 bay leaf; 1 - 15 oz can garbanzo beans; 2 oz uncooked dried elbow macaroni

African Vegetable Stew

I've made this many times and enjoyed it. There are many pastas for gluten free folks too.

Categories: Main Dishes

Print Recipe

Ingredients

1 Tbsp oil
¹⁄₄ c fresh parsley (chopped)
2 medium onions (chopped 1 cup)
1 stalk celery (chopped, 1/2 cup)
1 medium sweet potato (cubed 1/2 inch, 1 cup)
1 - 28 oz can whole tomatoes (undrained, cut up)
4 c water
1 tsp salt
¹⁄₂ tsp cumin
1 tsp turmeric
¹⁄₈ tsp cinnamon
¹⁄₂ tsp dried thyme leaves
¹⁄₈ tsp ground red pepper
1 small zucchini (sliced 1/4 inch)
1 bay leaf
1 - 15 oz can garbanzo beans (rinsed, drained)
2 oz uncooked dried elbow macaroni (1/2 cup)

Instructions

In a 4 quart saucepan, heat oil, add onions, celery, and sweet potato. Cook over medium-high heat, stirring occasionally, until onions are tender (3 to 5 minutes). Add all remaining ingredients EXCEPT zucchini, garbanzo beans and macaroni. Cook over high heat until mixture comes to a full boil (6 to 8 minutes). Reduce heat to low, cover, continue cooking 15 minutes. Stir in zucchini, garbanzo beans and macaroni. Cook uncovered over medium heat stirring occasionally until macaroni is done and zucchini is tender (8-10minutes).

Note

Barbara Chatterton Frye

African Vegetable Stew