Wednesday, December 7, 2011

Squash and Chickpea Moroccan Stew

Saying Goodbye to Never-Never Land

Q: At what point in life are you officially "grown up"?
A: When it somehow seems more exhausting and troublesome to attend a birthday party at a bar at 10pm, than to prepare a vegetarian Moroccan stew from scratch on a work night to make up for not showing up to your friend's 30th.

But it gets worse.

I wasn't COMPLETELY satisfied until I'd harassed my lovely guests into agreeing to take leftovers (which I packed for them) so that they'd have healthy, well rounded lunches for the next day.


Squash and Chickpea Moroccan Stew
(Adapted from this recipe at SmittenKitchen)

(serves 6-8)
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion, small dice
  • 4 medium cloves garlic, crushed
  • 2 teaspoons ground cumin
  • 1 (3-inch) cinnamon stick
  • Salt and freshly ground black pepper
  • 1 pound butternut squash, large dice
  • 2 red potatoes, large dice
  • 1 small head of cauliflower, florets
  • 2 cups low-sodium chicken or vegetable broth
  • 2 cups cooked chickpeas, drained (& rinsed if using canned)
  • 1 (14-ounce) can diced tomatoes, with juices (if you want a more subtle stew, use 28oz)
  • Pinch saffron threads (optional)
  • 1 preserved lemon, (seeds and rind removed) finely chopped
  • 1 cup brined green olives (I used Cerignola but Kalamta would be delicious also)
  • 2 cups uncooked quinoa
  • 3 cups water
  • 1/4 cup slivered toasted almonds ( I did not use these, as one of my guests has a nut allergy, but I think they'd add wonderful flavor)
  • Plain 0% fat Greek yogurt, for garnish

  • Soak quinoa in water for 5 minutes, then use a mesh strainer to drain.
  • Add fresh water & quinoa into a large sauce pot bring to a boil, cover
  • Simmer for 15 minutes or until water is completely absorbed
Squash & Potatoes
  • Preheat oven to 400F
  • Spread squash and potatoes onto a baking sheet
  • Mist with olive oil, and sprinkle with salt and pepper
  • Roast for 30 minutes or until soft (but not completely cooked)
  • Heat butter and olive oil in a 3- to 4-quart Dutch oven or heavy-bottomed saucepan with a tight fitting lid over medium heat.
  • When oil shimmers, add onion, garlic, cumin, and cinnamon, and season with salt and freshly ground black pepper.
  • Cook, stirring occasionally, until spices are aromatic and onions are soft and translucent, about 5 minutes.
  • Add cauliflower, and cook another 5 minutes
  • Add roasted squash and potatoes, broth, chickpeas, tomatoes and their juices, and saffron, if using.
  • Bring mixture to a boil then reduce heat to low.
  • Cover and simmer until squash is fork tender, about 20 minutes- you can give it longer to let the flavors marry
  • Remove from heat and stir in preserved lemon and olives.
  • Serve over quinoa
  • Garnish with almonds and yogurt
  • Marvel at how full you are despite eating only veggies and whole grains

1 comment:

  1. Hi Nora,
    What a fantastic view of food you have! I am going to try every recipe you have posted over the holidays. You have such creativity and solid health sense. You have inspired me.... and Ana. Can we teach her to eat healthy?!!!
    Lori (Ana's mom)