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Moroccan Vegetable Stew with Roasted Buckwheat

 

Moroccan Vegetable Stew with Roasted Buckwheat recipe
295

Yield

12

servings

Prep

10

min

Cook

45

min

Ready

1

hrs

 

Ingredients

2 tablespoons olive oil
2 garlic cloves
*
1 teaspoon ginger
grated
*
1 teaspoon cumin
ground
1 teaspoon cinnamon
ground
½ teaspoon turmeric
ground
2 small onions
quartered
3 medium carrots
chopped
4 turnip
trimmed and quartered
*
½ pound sweet potatoes, or yams
peeled and cubed
1 cup tomato juice
1 cup water
1 ½ cups chickpeas (garbanzo beans)
½ cup raisins, seedless
2 small zucchini
sliced
1 ½ cups mushrooms
sliced
2 tablespoons parsley leaves
freshly chopped
3 cups water
2 ½ cups buckwheat groats
roasted or kasha
*
2 tablespoons olive oil
½ teaspoon salt
½ cup cashew nuts
*
parsley sprigs
for garnish
*

Directions

Heat the oil in a large skillet and sauté the garlic, ginger, cumin, cinnamon, and tumeric for 2 minutes.

Add the onions, carrots, turnips, and potatoes and stir-fry for 5 minutes, or until all the vegetables are well-coated wtih the spice mixture.

Add the tomato juice and water; bring to a boil, cover, and simmer gently for 15 minutes.

Add the chickpeas, raisins, zucchini, mushrooms, and parsley and simmer for 15 minutes more.

Season to taste.

Meanwhile, prepare the buckwheat.

Bring the water to a boil in a heavy-bottomed 2-quart saucepan.

Add the buckwheat and oil, cover, and simmer over very low heat for 15 minutes.

Do not remove the lid during this time.

Stir the salt into the buckwheat and pile it onto a large serving dish.

Spoon the vegetables over it.

Sprinkle with the cashew nuts, and serve the vegetable juices separately.

Garnish with the parsley sprigs.

 

* not incl. in nutrient facts

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Comments

Jay Bruce
Chandler AZ
 over 10 years ago

This recipe is as tasty as it is nutricious with an idea amino acid balance. Three cheers for a Mediteranean diet!!!

Jacqueline
Malta
 about 10 years ago

This is super! Even non-vegetarians asked for 2nd helpings.:)

Graham
Sydney, Australia
 over 9 years ago

is it just me, or is the recipe missing the quantity of buckwheat to be added to the water and oit...?

happyzhangbo
Lindsay, Canada
 over 9 years ago

Thanks for your comment. It should be 2 1/2 cups buckwheat, just edited the recipe. Enjoy!

Nutrition Facts

Serving Size 215g (7.6 oz)
Amount per Serving
Calories 13835% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 215mg 9%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 14%
Sugars g
Protein 7g
Vitamin A 128% Vitamin C 25%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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