Moroccan vegetable stew with roasted buckwheat

Yield: 6 servings

Measure Ingredient
2 tablespoons Olive oil
2 \N Garlic cloves coarsely chopped
1 teaspoon Grated fresh ginger
1 teaspoon Ground cumin
1 teaspoon Ground cinnamon
½ teaspoon Ground tumeric
2 smalls Onions; quartered
3 mediums Carrots; coarsely chopped
4 \N Baby turnips trimmed and quartered
½ pounds Sweet potatoes peeled and cubed
1 cup Tomato juice
1 cup Water
1½ cup Cooked chick-peas
½ cup Seedless raisins
2 smalls Zucchini; thinly sliced
1½ cup Button mushrooms halved if large
2 tablespoons Chopped fresh parsley
\N \N Salt
\N \N Freshly ground black pepper
3 cups Water
2½ cup Roasted buckwheat (kasha)
2 tablespoons Olive oil
½ teaspoon Salt
½ cup Cashew nuts, toasted
\N \N Parsley sprigs; for garnish

Heat the oil in a large skillet and saute the garlic, ginger, cumin, cinnamon, and tumeric for 2 minutes. Add the onions, carrots, turnips, and potatoes and stir-fry for 5 minutes, or until all the vegetables are well-coated wtih the spice mixture.

Add the tomato juice and water; bring to a boil, cover, and simmer gently for 15 minutes. Add the chickpeas, raisins, zucchini, mushrooms, and parsley and simmer for 15 minutes more. Season to taste.

Meanwhile, prepare the buckwheat. Bring the water to a boil in a heavy-bottomed 2-quart saucepan. Add the buckwheat and oil, cover, and simmer over very low heat for 15 minutes. Do not remove the lid during this time.

Stir the salt into the buckwheat and pile it onto a large serving dish. Spoon the vegetables over it. Sprinkle with the cashew nuts, and serve the vegetable juices separately. Garnish with the parsley sprigs.

* Source: The Insprired Vegetarian * Typed for you by Karen Mintzias

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