Saturday, March 03, 2007

Vegetarian Morrocan Style Chickpea Stew

This is another vegetarian/vegan friendly meal which is a complete source of protein when you serve it with a grain, may it be rice, couscous, etc. I prefer this recipe with the super grain, quinoa. You can find the recipe to make yourself a side of quinoa here.

  • 500ml of cooked chickpeas (one large can or two small cans).
  • 1 liter of vegetable stock
  • 2 potatoes peeled, largely cubed, about 1 inch.
  • 1 small turnip, peeled, largely cubed
  • 1 cup of winter squash (butternut, buttercup, ambercup or any other sweet orange fleshed squash.
  • 1 bay leaf
  • 2 carrots, peeled and largely sliced, about 1 inch rondelles.
  • 2 celery sticks, largely sliced into 1 inch pieces.
  • 1 zucchini, cut into 1 inch rondelles
  • 1 small can of tomato paste with garlic
  • 60ml of sultana raisins
  • 1 tsp cayenne pepper

In a large dutch oven, put your chickpeas, stock, raisins and root vegetables in. Bring to a boil and add the bay leaf. Simmer for 15 minutes until the vegetables are tender. Add in the tomato paste, cayenne pepper, celery and zucchini. Cook for another 5 minutes.

Serve on bed of grains and enjoy.

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