Post by Amani on Nov 2, 2013 9:50:49 GMT -5
Moroccan Vegetable Stew
Adapted from "Moosewood Restaurant Favorites," (St. Martin's Press, 2013), by The Moosewood Collective.
¼ cup olive oil
2 cups chopped onions
½ teaspoon salt
2 garlic cloves, minced or pressed
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
½ teaspoon cayenne or red pepper flakes
½ teaspoon paprika (sweet, hot, or smoked)
4 cups sweet potatoes, peeled and cut into 1-inch cubes, about 1½ pounds
2 cups water (or 1 ½ cups water plus half cup of cooking water if you cook your own beans)
1 15-ounce can diced tomatoes
3 cups eggplant cut into ¾-inch cubes, about 1 pound
1 cup seeded and chopped sweet bell peppers, any color
2 cups chopped zucchini or yellow squash
1 15-ounce can chickpeas, drained and rinsed, about 1½ cups
Pinch of saffron
½ cup currants or raisins
1 - 2 tablespoons fresh lemon juice
Cook's notes: Serve on couscous or with toasted pita bread. Top stew with chopped toasted almonds and wedges of hard- cooked egg. A sprinkling of finely chopped parsley or scallions also looks pretty.
Stews with eggplant and sweet potatoes are vulnerable to scorching -- frequent stirring, adequate liquid, a tight- fitting lid, low heat, and patience will do the trick. A heavy- bottomed pot or a flame tamer is helpful, too.
Cook onions: In a stew pot, warm the olive oil on medium- low heat. Add the onions and salt, and cook, covered, for 5 minutes.
Cook sweet potatoes: Stir in the garlic, turmeric, cinnamon, cayenne, and paprika, cover, and cook for 3 - 4 minutes. Add the sweet potatoes, stir in the water, bring to a vigorous simmer, and cook for 5 minutes.
Final cooking: Add the tomatoes and eggplant, cover, and simmer for 10 minutes, stirring often. Add the bell peppers, zucchini, chickpeas, saffron, and currants. Cover and simmer, stirring often, until the sweet potatoes and eggplant are tender, about 15 minutes. Stir in lemon juice to taste.
Makes 6-8 servings.
Adapted from "Moosewood Restaurant Favorites," (St. Martin's Press, 2013), by The Moosewood Collective.
¼ cup olive oil
2 cups chopped onions
½ teaspoon salt
2 garlic cloves, minced or pressed
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
½ teaspoon cayenne or red pepper flakes
½ teaspoon paprika (sweet, hot, or smoked)
4 cups sweet potatoes, peeled and cut into 1-inch cubes, about 1½ pounds
2 cups water (or 1 ½ cups water plus half cup of cooking water if you cook your own beans)
1 15-ounce can diced tomatoes
3 cups eggplant cut into ¾-inch cubes, about 1 pound
1 cup seeded and chopped sweet bell peppers, any color
2 cups chopped zucchini or yellow squash
1 15-ounce can chickpeas, drained and rinsed, about 1½ cups
Pinch of saffron
½ cup currants or raisins
1 - 2 tablespoons fresh lemon juice
Cook's notes: Serve on couscous or with toasted pita bread. Top stew with chopped toasted almonds and wedges of hard- cooked egg. A sprinkling of finely chopped parsley or scallions also looks pretty.
Stews with eggplant and sweet potatoes are vulnerable to scorching -- frequent stirring, adequate liquid, a tight- fitting lid, low heat, and patience will do the trick. A heavy- bottomed pot or a flame tamer is helpful, too.
Cook onions: In a stew pot, warm the olive oil on medium- low heat. Add the onions and salt, and cook, covered, for 5 minutes.
Cook sweet potatoes: Stir in the garlic, turmeric, cinnamon, cayenne, and paprika, cover, and cook for 3 - 4 minutes. Add the sweet potatoes, stir in the water, bring to a vigorous simmer, and cook for 5 minutes.
Final cooking: Add the tomatoes and eggplant, cover, and simmer for 10 minutes, stirring often. Add the bell peppers, zucchini, chickpeas, saffron, and currants. Cover and simmer, stirring often, until the sweet potatoes and eggplant are tender, about 15 minutes. Stir in lemon juice to taste.
Makes 6-8 servings.