Morrocan Veg Stew

OK, this is SUPER delicious! I modified a recipe I found from Martha Stew or some other ladies' magazine. If you're a meat-a-holic I'm sure you could toss in some lamb or ground beef but it is incredibly flavourful on its own, not to mention healthy, and good for the environment, and worth leaving those poor lambs and calves alone for one little meal. Although, as I said, modifiable.

All the ingredients are modifiable. OK, well not really the spices or the final three ingredients, but the veg certainly. I suppose you could modify the amounts of the spices too.

1. Chop and fry the following in oil (2 tablespoons?):

• 1 onion
• 2 Cups celery
• 1/2 zucchini
• 1/2 eggplant
• 1/2 green pepper
• 3 carrots

2. Add spices:

• 1 teaspoon cinnamon
• 1 teaspoon Tumeric
• 1/2 teaspoon salt
• 1 teaspoon pepper
• Pinch saffron (if you have it)

 3. Stir in and let boil until noodles soft:

• 1 Litre vegetable broth (you can use pre-mixed or the cubes disolved in water, which is what I used)
• 1 can garbanzo beans (drained)
• 1 cup Vemicelle noodles (the kind that Lipton chicken noodle soup has) or 2 cups diced potatoes (I used noodles)

4. Finally, just before you serve it add:

• 1/2 cup fresh chopped cilantro
• 1/2 cup fresh chopped parsley (FYI parsley grows like a weed year-round in South Pacific British Columbia)
• Juice of 1/2- 1 full lemon