Moroccan Stew

Name: Moroccan Stew
Ingredients: 1 1/2 cups chopped onions; 3 garlic cloves, minced; 1/3 cup olive oil; 1 teaspoon dried thyme; 3 cups cubed potatoes; 1 cup chopped green beans; 1 red bell pepper, chopped; 2 cups cubed fresh tomatoes; 3 cups vegetable stock; 13 ounces can artichoke hearts, drained and halved (reserve the brine); 1/2 cup pitted black olives, halved; 1 pinch saffron; 1/4 cup fresh lemon juice; 1/4 cup chopped fresh parsley; salt and pepper

15 ingredients

6 steps

Ingredients

1 1/2 cups chopped onions
3 garlic cloves, minced
1/3 cup olive oil
1 teaspoon dried thyme
3 cups cubed potatoes
1 cup chopped green beans
1 red bell pepper, chopped
2 cups cubed fresh tomatoes
3 cups vegetable stock
13 ounces can artichoke hearts, drained and halved (reserve the brine)
1/2 cup pitted black olives, halved
1 pinch saffron
1/4 cup fresh lemon juice
1/4 cup chopped fresh parsley
salt and pepper

Directions

1

Saute the onions and garlic in olive oil until onions are translucent.
2

Add the thyme, potatoes, green beans, bell pepper, and tomatoes and cook on medium-high heat for 3 minutes, stirring occasionally.
3

Add the vegetable stock and the artichoke brine and simmer, covered until the vegetables are tender, about 20 minutes.
4

Stir in the halved artichoke hearts, the black olives and a pinch of saffron.
5

Continue to simmer for another 5-10 minutes.
6

Add the lemon juice, parsley, and salt and pepper to taste.