Moroccan-Style Vegetable Soup
2 tb Safflower oil 2 lg Onions,chopped 2 md Potatoes,scrubbed and cut -into 3/4" chunks 2 c Raw pumpkin or butternut -squash,peeled and cut into -3/4" chunks 2 lg Carrots,coarsely ...
Ingredients
- 2tbsp safflower oil
- 2large onions,chopped
- 2medium potatoes,scrubbed and cut
- 1can plum tomatoes with liquid,
- 3/4tsp turmeric
- 2cup chick peas,canned or
Directions
- 1
2 tb Safflower oil 2 lg Onions,chopped 2 md Potatoes,scrubbed and cut -into 3/4" chunks 2 c Raw pumpkin or butternut -squash,peeled and cut
- 2
Add the onions and saute over moderate heat until golden
- 3
Add the potatoes, pumpkin or squash, carrots, tomatoes, and enough water to cover
- 4
Bring to a boil, then add the seasonings and simmer over low heat, covered, for approximately 45 minutes, or until the vegetables are tender
- 5
Add the chick peas and season to taste with salt and pepper
- 6
Simmer over very low heat for another 15 minutes
- 7
In the meantime, place the couscous in an oven-proof bowl
- 8
Cover with two cups of boiling water, then cover the bowl and let stand for 15 minutes