Moroccan Stew with 7 Vegetables
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3 cups bouillon
Place the onions, garlic and red pepper in 1/2 cup of the bouillon in a large pot, bring to a boil and simmer for 10 minutes. Add the remaining 2 1/2 cup of bouillon, potatoes, sweet potato, tomatoes, raisins and Harissa and simmer 15 minutes. Add the zucchini and chick peas and cook an additional 5 minutes. Stir in the parsley and lemon juice. Spoon the vegetables over cooked whole grains and serve with ground pepper and additional Harissa to taste.
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