Never pass up the change to have a healthy vegetable stew. Moroccan spices add lots of flavor to this dish.
A. While the stew is cooking, prepare the quinoa (B).
1. Use a Dutch oven or a high-sided skillet.
2. Heat the oil over medium-high heat.
3. Sauté the onions about 5 minutes.
4. Add the garlic for another 5 minutes.
5. Add the carrots, sweet potatoes, and turnips, stir well.
6. Add the spices, stir to coast the vegetables.
7. Add the tomatoes and cook 5-10 minutes.
8. Stir in the broth, zucchini, and chickpeas.
9. Bring the mixture to a boil.
10. Crumble the saffron threads into the mixture.
11. Reduce the heat and simmer partially covered.
12. Cook about 20 minutes until the vegetables are some and tender and the stew is thick.
13. Add pinch or two of black pepper to taste.
B. Pour the quinoa into a saucepan.
1. Combine with hot water and bring to a boil.
2. Add the raisins, cover and reduce to low.
3. Cook about 15 minutes.
4. Remove the pot from the stove.
5. Leave the lid on and set asked.
C. Serve the stew over the cooked quinoa.
1. Sprinkle chopped cilantro or parsley on top.
*substitution for allspice: 1/2 tsp. (2,5 ml) each: cinnamon and cloves, and a pinch of nutmeg
*1. Arabic (90% of population) and Berber (28%) are the official languages
*2. French (32%) is used in the government, media, mid-size and large companies. It is taught in all schools.
-Most people are multilingual.
-modified Vegan Casseroles
(Arbaic *1) يخنة الخضار المغربي
Ragoût de légumes à la marocaine (French *2)
Serves 4-6
Serves 4-6
1-2 Tbs. (15-30 ml) olive oil
1 diced organic onion
4-6 minced cloves of garlic
2 small cut organic carrots
2 small cut organic sweet potatoes
2 large, peeled, cut organic turnips
2 tsp. (10 ml) each: cumin and organic sugar
1 tsp (5 ml) allspice*
1 15-ounce (420 g) organic diced tomatoes, undrained
3 1/2 cups (840 ml) each: organic broth or hot water mixed with vegan vegetable bouillon cub AND organic chickpeas (gabanzo beans), drained
2 medium organic zucchini, sliced in half lengthwise
2 pinches saffron threads
black pepper to taste
2 1/4 cups (540 g) water
1 1/2 cups (360 ml) uncooked quinoa, rinsed and drained
1/3 cup (80 ml) organic raisins
chopped cilantro or parsley for garnish
A. While the stew is cooking, prepare the quinoa (B).
1. Use a Dutch oven or a high-sided skillet.
2. Heat the oil over medium-high heat.
3. Sauté the onions about 5 minutes.
4. Add the garlic for another 5 minutes.
5. Add the carrots, sweet potatoes, and turnips, stir well.
6. Add the spices, stir to coast the vegetables.
7. Add the tomatoes and cook 5-10 minutes.
8. Stir in the broth, zucchini, and chickpeas.
9. Bring the mixture to a boil.
10. Crumble the saffron threads into the mixture.
11. Reduce the heat and simmer partially covered.
12. Cook about 20 minutes until the vegetables are some and tender and the stew is thick.
13. Add pinch or two of black pepper to taste.
B. Pour the quinoa into a saucepan.
1. Combine with hot water and bring to a boil.
2. Add the raisins, cover and reduce to low.
3. Cook about 15 minutes.
4. Remove the pot from the stove.
5. Leave the lid on and set asked.
C. Serve the stew over the cooked quinoa.
1. Sprinkle chopped cilantro or parsley on top.
*substitution for allspice: 1/2 tsp. (2,5 ml) each: cinnamon and cloves, and a pinch of nutmeg
*1. Arabic (90% of population) and Berber (28%) are the official languages
*2. French (32%) is used in the government, media, mid-size and large companies. It is taught in all schools.
-Most people are multilingual.
-modified Vegan Casseroles
