Tyle visited for three weeks from Turkey, Dec. 2013. After many of his favorite dishes, Judy served this on his last night.
Serves 4 with leaf-overs!
A. Spice paste:
6 peeled cloves of garlic
1 tsp. (5 ml) each: pepper and salt
2 tsp. (10 ml) sweet paprika
1 1/2 tsp. (7,5 ml) cumin seeds
1/2 tsp. (2,5 ml) each: ground allspice and ground ginger
1 Tbs. (15 ml) olive oil
1. Chop garlic and salt in a blender.
2. Add remaining spices and process about 15 seconds at the same time, pour in the oil until mixture forms a paste.
B. Stew:
spice paste
1 1/2 pounds (675 g) sweet potatoes, peeled and cubed
1 cup (240 ml) each: water and organic vegetable stock
1 can (450 g) chopped organic tomatoes (with juice)
1 can (450 g) organic garbanzo (chickpeas), drained and rinsed
1 1/2 cups (260 g) fresh okra or 10 ounce (280 g) frozen cut okra
1. Combine sweet potatoes, stock, tomatoes and juice, okra, and spice paste in a saucepan.
2. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes or until the vegetables are tender.
C. Yellow couscous: (for gluten free, use millet)
5 green onions
1 Tbs. (15 ml) olive oil
1/8 tsp. (30 ml) saffron or 1/2 tsp. (120 ml) ground turmeric
1 cup (240 ml) precooked couscous or millet
1. Trim and discard roots from onions.
2. Cut into slices.
3. Heat oil in a medium saucepan over medium heat until hot.
4. Add onions, cook and stir about 4 minutes.
5. Add saffron.
6. Stir in the couscous or millet.
7. Remove from heat, cover, let stand 5 minutes.
D. Serve:
Put couscous or millet in a bowl. Ladle the stew on top.
Add a salad and bread.
optional: added hot sauce
Add a salad and bread.
optional: added hot sauce
