Friday, March 7, 2014

moroccan stew



A nice balance of flavors, this fragrant stew comes together easily and makes for great left overs. Often a Moroccan stew is served over cous cous, but I prefer quinoa. Any combination of the toppings listed below are a nice addition.

1 yellow onion
1 1/2 tsp turmeric
1 tsp red chili flakes
1/2 tsp cumin
1/2 tsp corriander
1/2 tsp salt
1/8 tsp cinnamon
1 1/2tsp paprika
4 cloves garlic
1 1/4 cup chopped carrots, about 2 carrots
5-6 waxy red pots, diced
1 can chopped tomatoes
1/2 bell pepper
4 cups vegetable broth
5 big handfuls fresh spinach
1/4 cup raisins (a 1.5 ounce box)
1 cup garbanzo beans, cooked from scratch, or canned

cooked quinoa

Here are a few options to consider for toppings-
chopped cilantro
fresh lemon juice
roasted peanuts
diced avocado

Saute the onion and carrot in oil for a couple of minutes with the spices. Add the garlic and cook a minute more. Add the tomatoes, garbanzo beans, raisins, and broth and bring to a boil. Reduce the heat and simmer for 20 minutes. Check potatoes turn off heat stir in spinach and stir to wilt them. Serve over quinoa.

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