This Moroccan-inspired vegetable stew is a comforting, plant-based meal that bursts with aromatic spices like cumin, cinnamon, and turmeric. The dish features a robust medley of root vegetables, chickpeas, and sweet raisins simmered in a rich tomato-juice broth. Served alongside fluffy, nutty roasted buckwheat (kasha), it offers a perfect balance of savory and sweet flavors. Topped with toasted cashews and fresh parsley, this stew is ideal for cozy weeknight dinners or healthy meal prep. It’s naturally vegan, gluten-free (if using certified GF buckwheat), and packed with fiber and protein, making it a satisfying choice for the whole family.
Moroccan Vegetable Stew With Roasted Buckwhea
Description
This Moroccan-inspired vegetable stew is a comforting, plant-based meal that bursts with aromatic spices like cumin, cinnamon, and turmeric. The dish features a robust medley of root vegetables, chickpeas, and sweet raisins simmered in a rich tomato-juice broth. Served alongside fluffy, nutty roasted buckwheat (kasha), it offers a perfect balance of savory and sweet flavors. Topped with toasted cashews and fresh parsley, this stew is ideal for cozy weeknight dinners or healthy meal prep. It’s naturally vegan, gluten-free (if using certified GF buckwheat), and packed with fiber and protein, making it a satisfying choice for the whole family.Ingredients
Directions
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Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat.
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Add quartered onions, chopped carrots, turnips, and cubed sweet potatoes to the skillet.
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Stir-fry the vegetables for 5 minutes, ensuring they are well-coated with the spice mixture.
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Pour in the tomato juice and 1 cup of water. Bring the mixture to a boil.
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Cover the skillet and reduce heat to low. Simmer gently for 15 minutes until the root vegetables begin to soften.
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Stir in the chickpeas, raisins, sliced zucchini, and mushrooms. Continue to simmer covered for another 15 minutes.
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Stir in the chopped fresh parsley. Season with salt and freshly ground black pepper to taste.
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Meanwhile, prepare the buckwheat. Bring 3 cups of water to a boil in a heavy-bottomed 2-quart saucepan.
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Add the roasted buckwheat (kasha) and 2 tablespoons of olive oil to the boiling water.
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Cover the saucepan and reduce heat to very low. Simmer for 15 minutes. Do not remove the lid during this time.
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Remove from heat and let stand for 5 minutes, then fluff with a fork and stir in 1/2 teaspoon of salt.
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To serve, pile the cooked buckwheat onto a large serving platter or individual plates.
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Spoon the vegetable stew over the buckwheat, or serve the stew alongside it with juices on the side.
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Sprinkle generously with toasted cashew nuts and garnish with parsley sprigs.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 66.3kcal
- % Daily Value *
- Total Fat 7.5g12%
- Saturated Fat 1.1g6%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
