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Algerian Vegetable Casserole

3 cups bouillon
2 onions, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
2 red potatoes, diced
1 small sweet potato, diced
1 28-ounce can plum tomatoes, cut in pieces
1/2 cup golden raisins
1/4 teaspoon harissa, or bottled hot sauce, to taste
2 small zucchini, sliced
1 6-ounce jar marinated artichoke hearts, drained
1 16-ounce can chick peas, undrained
1/4 cup chopped Italian parsley
Juice of one lemon
Freshly ground black pepper
Cooked quinoa or other whole grains (optional)

Place the onions, garlic and red pepper in 1/2 cup of bouillon in a large pot, bring to a boil and simmer for 5 minutes. Add the remaining bouillon, potatoes, sweet potato, tomatoes, raisins and harissa and simmer 15 minutes. Add the zucchini, artichokes and chick peas and cook an additional 5 minutes. Stir in parsley and lemon juice. Serve in a soup bowl, spooned over cooked whole grains, if desired. Pass the pepper mill and additional harissa or hot sauce to taste.

4-6 servings

June 7th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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