Stew Full Of Veggies, Flavor

The following recipe for fresh vegetable tagine is a takeoff on the classic North African stew. The recipe is light and delicious, made with tomatoes, new potatoes, carrots, zucchini and canned chickpeas.

Tomato and Fresh Vegetable Tagine

Recipe from the Florida Tomato Committee.

2 pounds fresh tomatoes (or 2 cups canned diced tomatoes, drained)

2 tablespoons olive oil

2 cups sliced onions

1 teaspoon minced garlic

1 pound new potatoes, cubed (about 2-1/2 cups)

1 cup baby carrots

1-1/2 teaspoons ground cinnamon

3/4 teaspoon dried thyme

3/4 teaspoon salt

12 ounces zucchini, cut into 3/4-inch chunks (about 2 cups)

1 (19-ounce) can chickpeas, drained and rinsed

Core and chop tomatoes; you should have about 2 cups. Set aside.

In large saucepot or Dutch oven over medium heat, heat oil until hot. Add onions and garlic; cook, stirring occasionally, until onions are tender, about 8 minutes.

Add potatoes, carrots, cinnamon, thyme, salt and 1 cup of the tomatoes; bring to a boil. Reduce heat to low; cover and simmer until potatoes and carrots are tender, about 20 minutes.

Add zucchini, chickpeas and remaining 1 cup tomatoes. Cook until zucchini is tender, about 10 minutes longer. Serve over couscous or rice, if desired.

Yield: 6 servings.

Nutrition information per serving: 231 calories, 7 grams protein, 6 grams fat (23 percent fat calories), 38 grams carbohydrate, 419 milligrams sodium.