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| 3 | Kohlrabies; peeled, chunks** (up to 4) |
| 1 gross | Onion; chopped (couple of seconds in the food processor!) |
| 2 | Sweet potatoes; peeled, cut into chunks |
| 2 | Zucchini; sliced thick |
| 5 | Fresh tomatoes; (16 oz can) |
| 1 Dose | (15 oz) garbanzo beans & liquid; (chick peas) |
| 1/2 Tasse | Couscous or bulgar wheat |
| 1/4 Tasse | Raisins (sounds wierd; but really tastes good!) |
| 1 Teelöffel | coriander ground |
| 1/2 Teelöffel | turmeric ground |
| 1/2 Teelöffel | cinnamon ground |
| 1/2 Teelöffel | ginger ground |
| 14 Teelöffel | ground cumin |
| 3 Tasse | water |
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Being from Africa, I couldn't resist this traditional recipe, and herewith pass it on, especially to those of you up north, who are in need of good hot food! We are living on salads with temps soaring to 35 deg C and above!
** Parsnips may be substituted for the kohlrabi.
Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes.
If you wish, cook the couscous seperately and serve the stew with it. Also good served with mashed potato, brown or wild rice, small shell noodles etc.
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