Vegetarians & Vegans Support Group
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Hey, I'm pescetarian (meaning I eat fish/seafood sometimes in addition to what lacto-ovo veggies eat)
So... I had this really good veggie moroccan stew at a restaurant in my travels recently. It was so good... I was wondering if any people had something similar?
It had chickpeas, couscous, kidneybeans, a stew type sauce, spices and such... if anyone had a recipe for something similar that'd be appreciated. :)
So... I had this really good veggie moroccan stew at a restaurant in my travels recently. It was so good... I was wondering if any people had something similar?
It had chickpeas, couscous, kidneybeans, a stew type sauce, spices and such... if anyone had a recipe for something similar that'd be appreciated. :)
Moroccan Tagine with Spring Vegetables
2 tablespoons olive oil
2 medium onions, quarter and sliced thin
1 cup baby carrots, cut into -inch dice
1 Serrano chile, seeded and minced to taste
3 cloves garlic, minced
2 tablespoons grated fresh ginger
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
2 cups vegetable stock
3 cups water
2 tablespoons tomato paste
2 cinnamon sticks
2 bay leaves
Several dashes fresh black pepper
1 cup dried red lentils, washed
1 zucchini, halved lengthwise and sliced inch thick
1 cup green beans, cut into 1-inch pieces
2 cups grape tomatoes, halved
cup raisins
1 teaspoons salt
1 bunch spinach, torn into pieces (4 cups)
cup chopped cilantro leaves
cup chopped mint
Lemon wedges to serve
In a stockpot, saut the onions in the olive oil over medium heat for 3 minutes. Add the carrots and chile and saut 3 minutes more. Add the garlic and ginger; saut for 2 minutes. Add the cumin, turmeric, and coriander, and mix. Add the stock, water, tomato paste, cinnamon sticks, bay leaves, black pepper, and lentils. Bring to a boil, then lower heat and simmer, uncovered, for 20 minutes.
Add the veggies (except the spinach) and raisins and salt, simmer 15 more minutes. Add the spinach, cilantro, and mint; stir well. When the spinach has wilted completely (about 1 minute), turn the heat off. Let the stew sit for 10 minutes. Remove the bay leaves and cinnamon sticks. Serve over couscous with plenty of lemon wedges to squeeze in.
i have yet to try it so i have no idea if it's good or not or how easy it is to make, but i know that most of the recipes i've gotten from that book have turned out really nice!
http://www.ivu.org/recipes/african/moroccan-stew-j.html
1/4 cup water or veggie broth for sauting + 1 to 2 cups for stewing vegetables in
Two large onions, chopped
Four cloves garlic (large cloves, mash these)
1 teaspoon ground cumin
1 teaspoon tumeric
1/2 teaspoon cinnamon
1/4 to 1 teaspoon cayenne
1/2 teaspoon paprika
2 diced sweet potatos
2 diced zuccini
2 diced summer squash
1 diced carrot
2 diced tomatoes
1 diced bell (green) pepper
2 or 1 (depending if you like the buggers) cans garbanzo beans (drained)
raisins (however many you like, I used a cup of raisins).