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| Moroccan Stew with Chicken and Pearl Onions |
This is a very wholesome and exceedingly delicious soup! Serve with naan (Indian-style flat bread) and a salad and you will have a first-rate dinner for a fall or winter night! Replace chicken with a can of chickpeas for a vegetarian model. You can also range the vegetables for your preference.
Ingredients :
- 1 ½ tablespoons olive oil
- 2 stalks celery, diced
- ½ cup chopped onion
- ½ cup chopped inexperienced bell pepper
- 1 clove garlic, chopped
- 2 (14 ounce) cans vegetable broth
- 1 (14.5 ounce) can stewed tomatoes
- 2 carrots, chopped
- four potatoes, diced
- 12 pearl onions
- ½ teaspoon dried thyme leaves
- salt and floor black pepper to taste
- 2 cooked fowl breasts, diced
- ¾ teaspoon crimson pepper flakes, or extra to flavor
- 2 tablespoons crimson wine vinegar
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 55M |
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Notes :
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