Moroccan Vegetable Stew with Roasted Buckwheat
Moroccan Vegetable Stew with Roasted Buckwheat recipe
Yield
12 servingsPrep
10 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 2 | each |
garlic cloves
|
*
|
| 5 | ml |
ginger
grated |
|
| 5 | ml |
cumin
ground |
|
| 5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
turmeric
ground |
|
| 2 | small |
onions
quartered |
|
| 3 | medium |
carrots
chopped |
|
| 4 | each |
turnip
trimmed and quartered |
*
|
| 226.8 | g |
sweet potatoes, or yams
peeled and cubed |
|
| 237 | ml |
tomato juice
|
|
| 237 | ml |
water
|
|
| 355 | ml |
chickpeas (garbanzo beans)
|
|
| 118 | ml |
raisins, seedless
|
|
| 2 | small |
zucchini
sliced |
|
| 355 | ml |
mushrooms
sliced |
|
| 3E+1 | ml |
parsley leaves
freshly chopped |
|
| 7.1E+2 | ml |
water
|
|
| 591 | ml |
buckwheat groats
roasted or kasha |
*
|
| 3E+1 | ml |
olive oil
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
cashew nuts
|
*
|
| 1 | x |
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.
