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INGREDIENTS
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| 1
1/2 |
tablespoons olive oil |
| 1 |
cup
yellow onion, coarsely chopped |
| 2 |
cloves garlic, minced |
| 1 |
celery
rib, cut into 1/2-inch pieces |
| 1 |
cup vegetable broth |
| 1 |
cup water |
| 1/2 |
cup green bell pepper, diced |
| 1/4 |
cup red bell pepper, diced |
| 1 |
tablespoon
dried marjoram |
| 1 |
tablespoon dried coriander |
| 1 |
teaspoon cinnamon |
| 2 |
(14 1/2-ounce) cans stewed tomatoes |
| 3 |
cups
red potatoes, cut into 1-inch pieces |
| 3/4 |
cup dried figs, quartered |
| |
Salt
and pepper |
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METHOD
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Heat
olive oil over medium heat in a large Dutch oven or stew pot coated
with DuPont SilverStone® non-stick. Add onion and garlic and
sauté until translucent, about 5 minutes. Add the water,
bell peppers, marjoram, coriander, cinnamon, tomatoes and potatoes;
to a boil. Reduce heat and add figs. Simmer uncovered for 20 to
25 minutes or until the potatoes are tender. Season with salt and
pepper to taste. Serve warm with crusty bread.
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