Preparation time: 30 minutes
Cooking time: 1 hour
Ingredients (Makes 10 to 12 servings)
6 tablespoons canola oil
3 cups diced onion, cut into 1-inch pieces
4 cups peeled and diced potato, cut into 1-inch
2 cups of butternut squash, cut into 1-inch pieces
1 cup of zucchini, cut into 1-inch pieces
6 cloves garlic, minced
4 table spoon powder ginger
2 tablespoon ground cumin
2 tablespoon ground coriander
1 ½ teaspoon ground cinnamon
6 cups water
½ cup of tomato paste, canned
2 cans of chick peas (about 2 cups), drained and rinsed unit salt & pepper
Heat oil in a large saucepot over medium heat. Add onion, sweet potato, carrots, parsnips and celery root and sauté until onions are translucent, about 5 minutes. Add tomato paste ,garlic, ginger, and spices and sauté 2 minutes.
Add water bring up to a simmer. Add cauliflower, chick peas, raisins, zucchini and butter nut squash and simmer until all vegetables are tender and most liquid has absorbed (but tagine is still moist) about 20 minutes. Season to taste and serve.
Chicken Noodle Soup
Ingredients (Makes 12 servings)
4 liter of water or prepared chicken broth
1 (4 pound) whole chicken, cut into pieces
1 large onion, peeled and halved
3 bay leaves
2/3 bunch celery, leaves reserved
1 pound whole carrots
1 pound carrots, peeled and sliced
1/3 bunch celery, chopped and leaves reserved
1 package of dry spaghetti
Salt and pepper to taste
Place chicken and water in a large pot over high heat and bring to a boil. Place the chopped onion, bay leaves, chopped celery in the pot and simmer. Reduce heat, cover and simmer, skimming fat as needed, 45 min-1 hour.
Strain broth and reserve chicken. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces.
Return strained stock to pot over high heat; add chopped carrots and pieces of chicken. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until carrots are tender.
Cook the noodles al dente. Add to the soup. Serve hot.