This North African-inspired stew was made with white and orange carrots from the community garden, as well as cilantro and Italian parsley from our herb garden. It made about 3 servings.
2 tbs olive oil
1/3 red onion, chopped
2 tsp crushed, roasted garlic
1 red skinned potato, chopped
1 can diced tomatoes
1 can black-eyed peas
4 small carrots, chopped
1 tsp cayenne pepper
1 tsp turmeric
1 tsp cumin
1 tsp cinnamon
1 box couscous, cooked
Handful of Italian parsley & cilantro sprigs, chopped
2 tbs lemon juice
I sauteed the onion in the olive oil for a few minutes, then added the garlic & all the spices and the can of diced tomatoes (with the juice). Then added the carrots, covered and simmered for about 5 minutes. Added about 1/3 cup of water. Then added the potato and simmered another half hour until the potatoes were soft. Added the black-eyed peas last with the lemon juice for just a few minutes more.
In the meantime, I had cooked up some boxed couscous to serve it over, which was already infused with North African flavors so it went really nicely together.
Librarian Greens 