Nov 19 2006
African Pepper Stew
My husband found this recipe in Vegetarian Times Magazine.
Ingredients:
2 teaspoon Oil
1 small Onion, chopped (about 1 Cup)
1 green Bell Pepper, seeded, chopped
4 garlic cloves, crushed
1 spicey chili pepper, diced (remove seeds to make less spicey)
1/2 teaspoon ground Cumin
3 Plum Tomatos, chopped
19 Ounce can of Garbanzo Beans, drained and rinsed
a dash of Parpika
4 Eggs
Salt
Pepper
Directions: In a medium-sized pot, heat oil over medium-high heat. Add onions and cook until soft, stiring frequently. Add bell pepper, chili, garlic, and ground cumin. Cook until soft, about 3-5 minutes. Add tomatos and garbanzo beans and bring to a simmer. Cook tomatos until they break down into a sauce. Reduce heat, but maintina simmer, about 10 minutes.
Season with salt and pepper to taste. Individually crack each egg and drop onto a part of the stew–DON’T break the yolks!! Cover and cook over medium heat until the eggs are cooked, about 5-7 minutes. Sprinkle eag egg with paprika.
Transfer one egg to each plate and extra stew. Serve Immediatley. Goes well over rice.
Serves 4 people.
[...] take out all the cuisines of countries I regularly “travel to” in my kitchen (Chinese, North African, Japanese, etc). Picking something outside of my comfort zone is also pretty hard since I [...]