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Khalota (Algerian Vegetable Medley) Makes 6 to 8 servings

2 TBS olive oil
1 small onion, finely diced
6 garlic cloves, minced
2 TBS minced fresh parsley
3 carrots, peeled and diced
2 medium potatoes, peeled and diced
4 cups vegetable broth
1 large zucchini, diced
1 medium eggplant, peeled and diced
12 oz. green beans, cut into 1-inch pieces
8 oz. frozen baby lima beans, thawed
1/3 cup fresh cilantro, coarsely chopped (for garnish)
Spice mixture:
2 1/2 tsp paprika (preferably smoky)
1 tsp cinnamon
1 tsp turmeric
3/4 tsp ground ginger
3/4 tsp cumin
1/2 tsp ground coriander
1/4 tsp allspice
1/4 – 1/2 tsp cayenne pepper
2 tsp salt
1/4 tsp ground black pepper
Optional: serve with warm pita or naan bread, with hummus

In a large saucepan (or Dutch oven) over a medium flame, heat oil and sauté the onions. Stirring occasionally, until tender, 6-8 minutes.
Add garlic and cook for 1 minute, stirring continuously.
Add spice mixture, stirring continuously for 1 minute.
Add carrots, potatoes, and broth. Stir well. Cover and cook until carrots just begin to soften.
Lower heat to medium-low and add zucchini, eggplant, green beans, and lima beans. Stir well.
Cover and cook until all the vegetables are tender, 35-45 minutes.
Serve immediately with a generous amount of fresh cilantro on each serving.
Optional: serve with warm pita or naan bread, and hummus.

This recipe was adapted by Cathie and Gordon Ruiterman and is partially based on the Kholata recipe from the cookbook The Vegetarian Table – North Africa, by Kitty Morse. While we loved the original recipe, we felt it needed additional spices for a richer flavor. After a lot of research, and trial and error, we found the above spice mixture to work very well. We also added more volume so that we could have leftovers. And we found fresh cilantro to be an especially flavorful addition. This is a forgiving recipe, so more of one ingredient, or less of another, will still work very well. Enjoy!


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