Not purported to be authentically Moroccan, hence the (ish). From our CSA, this used an acorn squash, sweet potato, zucchini, kale and 4 large plum tomatoes. Sub veggies of your choice - any type of hard squash would be good. Vegan! Oh, and I forgot to get a pic. Not that exciting to look at, but tasty!
- Saute 1 chopped onion in olive oil until soft. Add 4 cloves of garlic, minced.
- Add spices: about 1 tablespoon cumin, smoked paprika, a bit of cinnamon, a bit of tumeric, and I threw in the last bit of a jar of Penzey's Turkish seasoning. Add a good amount of salt.
- Add cubed & peeled hard veggies - 1 acorn squash and 1 sweet potato.
- Add 4 chopped plum tomatoes (or used canned) and 2 cups of water or veggie broth. I also added a splash of apple cider.
- Cover and simmer for about 30 minutes, until vegetables are soft. Optional: use an immersion blender to puree just a small amount of the stew to thicken.
- Add cubed zucchini, kale & 1 can chickpeas. Simmer until zucchini is tender.
- Add about a tablespoon of pomegranate molasses (this is great stuff - kind of like balsamic vinegar but fruitier), and some hot sauce.
- Serve over rice or couscous.
No comments:
Post a Comment