In Morocco, seven is a lucky number. A few more vegetables have been added for extra good luck. (So not all are needed, e.g. if peppers are getting too expensive.)
On this Friday, May 27th, the cooks, Diana and Catherine, added just one cabbage and 4 peppers because this group likes sweet peppers.
This recipe feeds nine.
Cook onion first in a bit of oil.
1 lb. carrots, cut into one inch pieces
1 lb. turnips, cut into one inch pieces (maybe less)
6 med. onions, peeled and cut in quarters (also maybe less)
1 1/2 small green cabbages, cored and cut into 8ths
7 1/2 tomatoes, chopped (you can use canned chopped tomatoes (1/2 can) plus 1/2 can tomato paste
24 cups vegetable broth or water
1 tsp. turmeric
1 tbsp. sweet paprika
1 tbsp ground cumin
3/4 tsp cinnamon
1/2 cup or more chopped parsley
3/4 cup chopped cilantro
1 1/2 lobs zucchini, cut in one inch pieces
3 red pepers, sliced and cut into one inch strips
1 1/2 19 oz can of chickpeas, drained and rinsed
salt, pepper (and cayenne pepper) to taste
In a large pot, combine the carrots, turnips, onions, cabbage, tomatoes, vegetable stock or water, turmeric, sweet paprika, cumin, cinnamon, parsley, cilantro.
Bring to boil, reduce to simmer, and cook for 10 minutes.
Add the zucchini, sweet potatoes, red peppers, salt and pepper (and cayenne) and chickpeas.
Simmer until vegetables are tender, 15-20 minutes.
6 cups of cous cous
3 tbsp olive oil or vegie oil
6 cupt sof boiling water
While vegetables cook, work the oil into he cous cous with fingertips. Stir in the boiling water and cover tightly. Let stand until tender, 15-20 minutes. Fluff up the cous cous and serve with the vegetable stew and lemon wedges.