Serves 4

This gets its zing from lemon juice and preserved lemons. You can use any root vegetable.

2 tablespoons olive oil
2 medium onions, sliced
1/4 parsley leaves
1 cup vegetable or chicken broth
1 teaspoon paprika
2 teaspoons fresh lemon juice
1 1/2 pounds small potatoes, peeled and cut in  1/2
4 medium carrots, peeled, and cut in 1-inch chunks
1 cup pitted green olives, drained, and blanched 1 minute in boiling water
2 teaspoons diced preserved lemon rind
1 cup frozen peas
1/2 teaspoon salt
1 teaspoon pepper

In a heavy pan, heat the oil over medium heat.  Add the onion, and cook stirring occasionally until golden, 4 to 5 minutes. 

Meanwhile, in a blender or food processor combine parsley, lemon juice, 1/4 cup of broth, and paprika. Process until fairly smooth.

Add mixture to onions and stir to blend.  Add preserved lemon, potatoes, carrots, and remaining broth.  Reduce heat to simmer.  Cover and cook, stirring occasionally, until vegetables are tender.  Add olives, preserved lemon, peas, salt, and pepper.  Continue cooking, covered, until vegetables are heated through, 10 to 15 minutes.

Serve over cooked rice or couscous.

From The Vegetarian Table: North Africa. Updated and copyrighted Kitty Morse 2008