North African Vegetable Stew

I would recommend adding an extra cup of water when simmering for 15 minutes.

Yield: 4 - 6 servings

1 lb. tofu, sliced and grilled, then cubed
1 1/4 cups garbanzo beans, cooked and drained
2 TBS extra virgin olive oil
1 14.5oz can crushed tomatoes
1 crown broccoli, chopped
1 carrot, chopped
1/2 head cauliflower, chopped
1 bunch cilantro, chopped
2 cloves garlic, chopped
1 onion, diced
2 large potatoes, cubed
1 red bell pepper, chopped
1/4 teaspoon cayenne
2 teaspoons cinnamon
2 teaspoons ginger, dried
1 teaspoon salt
2 TBS turmeric
1 bay leaf
1/2 cup peanut butter
1 cup water
1 bunch kale, chopped


Cover potatoes with water and cook until tender. Drain potatoes. In a large pan, sautee all other chopped vegetables in olive oil. Thoroughly whisk together peanut butter and water. Add mixture, spices, and tomatoes; stir and cook for one minute. Add garbanzo beans, tofu, and potatoes. Simmer 15 minutes, adding water as needed.

Remove bay leaf and garnish with cilantro. Serve over rice or other whole grain.

From The Co-Operator newsletter, March 2012