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This hearty Moroccan vegetable stew is a comforting and flavorful meal that brings the warm spices of North Africa to your table. Featuring a rich blend of cumin, cinnamon, and turmeric, the stew showcases tender carrots, turnips, sweet potatoes, and chickpeas simmered in a savory tomato broth. The addition of seedless raisins provides a subtle sweetness that balances the savory spices perfectly. Served over toasted buckwheat (kasha) and garnished with crunchy cashews, this dish offers a satisfying texture contrast and robust flavor profile.
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Moroccan Vegetable Stew With Roasted Buckwheat
Description
This hearty Moroccan vegetable stew is a comforting and flavorful meal that brings the warm spices of North Africa to your table. Featuring a rich blend of cumin, cinnamon, and turmeric, the stew showcases tender carrots, turnips, sweet potatoes, and chickpeas simmered in a savory tomato broth. The addition of seedless raisins provides a subtle sweetness that balances the savory spices perfectly. Served over toasted buckwheat (kasha) and garnished with crunchy cashews, this dish offers a satisfying texture contrast and robust flavor profile.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 the minced garlic, grated ginger, cumin, cinnamon, and turmeric. Sauté for about 2 minutes until fragrant, stirring constantly to prevent burning.
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Add the quartered onions, chopped carrots, quartered turnips, and cubed sweet potatoes to the skillet. Stir-fry for approximately 5 minutes, or until the vegetables are well-coated with the spice mixture and slightly softened.
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Pour in the tomato juice and 1 cup of water. Bring the mixture to a boil, then reduce heat to low, cover, and simmer gently for 15 minutes.
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Add the cooked chickpeas, seedless raisins, sliced zucchini, halved mushrooms, and chopped parsley to the stew. Continue simmering covered for another 15 minutes, or until all vegetables are tender.
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Season the stew with salt and freshly ground black pepper to taste. Remove from heat and keep warm.
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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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Stir in the roasted buckwheat (kasha) and 2 tablespoons of olive oil.
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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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Once cooked, stir 1/2 teaspoon of salt into the buckwheat.
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Pile the buckwheat onto a large serving dish.
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Spoon the vegetable stew over the buckwheat, or serve the stew alongside it with the juices reserved separately if preferred.
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Sprinkle with toasted cashew nuts and garnish with parsley sprigs before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 2g10%
- Sodium 150mg7%
- Total Carbohydrate 55g19%
- Dietary Fiber 8g32%
- Sugars 10g
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
moroccan, vegetable stew, buckwheat, kasha, vegan, vegetarian, chickpeas, cumin, cinnamon, turmeric, ginger, garlic, carrots, sweet potato, zucchini, mushrooms, raisins, cashews, savory, healthy, dinner
