Recipe By : Anne Marshall, 1996
Serving Size : 6 Preparation Time :1:00
Categories : Bulgur Morocco
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Dried chickpeas
2 tb Virgin olive oil
2 cl Garlic -- crushed
1 Onion -- chopped
1 ts Ground cinnamon
1 ts Paprika
1 ts Ground cumin
2 Carrots -- sliced 1/4"
4 Baby turnips
4 c Sweet potato -- chunks
1 c Tomato juice -- or less
1 1/2 c Vegetable broth
3 Zucchini -- sliced
1/4 c Dried apricots
8 Button mushrooms
2 tb Parsley -- chopped
Salt -- to taste
Freshly ground black pepper --
- to taste
1 c Water
1 1/3 c Instant couscous
3 tb Golden raisins (sultanas)
Chives -- chopped, for garnish
Yellow rose petals --
- for garnish (optional)
Preparation time: 2 hours or overnight
Cooking time: 40 minutes
Here's a spicy, colorful Moroccan stew of garbanzos and root
vegetables. The list of ingredients appears long but is not
complicated. Use what's in season. This dish reheated well
('better'). Could use this for a party; make the day before.
Rinse peas and sort. Place in a bowl, cover with boiling water and
soak for at least 1 hour or overnight. Drain, place in a large
saucepan and cover with fresh water. Cover (lid) and bring to a boil.
Cook over medium heat until tender, about 1 hour. Drain and set aside.
Heat 1 tb oil in a large, heavy-bottomed saucepan over low-medium
heat. Add the garlic, onion, cinnamon, paprika, and cumin. Cook,
stirring occasionally, until the onion is soft, about 3 minutes.
Add the carrots, turnips, and sweet potatoes and cook, stirring
continuously, for 5 minutes.
Add the tomato juice and stock and bring to a boil. Cover, reduce the
heat and simmer for 15 minutes. Add the chickpeas, okra/squash,
apricots, mushrooms, and parsley and simmer until the vegetables are
tender, about 10 to 12 minutes. Season to taste with the salt and
pepper.
Bring the water to a boil in a large saucepan. Add the couscous and
sultanas and mix well with a fork. Remove the pan from the heat and
let stand for 2 minutes to allow pasta to swell. Add the remaining
oil to center of the couscous, return pan to heat and cook over
medium heat, stirring until heated through, about 4 minutes.
Spoon couscous around the edge of a serving dish. Garnish with the
chives. Spoon chickpea and vegetable mixture in the center and
sprinkle with rose petals, if using. Serve immediately.
Serve with ripe tomatoes, chopped; blanched okra, sliced; toss with a
vinaigrette spiced with ground corriander seed. Nectarine slices.
Iced tea.
Variations:
Water and a low-sodium vegetable bouillon
1/2 c V8; plus 2 c water
4 oz okra instead of zucchini
Rutabaga instead of turnips
Yellow and green summer squash for more color
1 yam and 1 potato for the sweet potato
16 oz can chickpeas; drain, rinse
Recipe FROM: World's Finest: Pasta and Grains, 1996
