On Shabbat Jewish Moroccan families often serve a chicken broth to dress the couscous. I really enjoy having participatory meals - adding what I want to the plate. Since chicken at our home is often on the menu in another form - tagine or roasted or grilled - I started to make vegetable stew to so that I could add it to the couscous and so the vegans have something to eat. Hope you enjoy this. It is spicy.
BT's Moroccan Shabbat Vegetable Stew
Ingredients:
1 small kabocha squash
2 or 3 fennel bulbs
1/3 pound (151 grams) green beans
1 cup (113 grams) cooked chickpeas
2 large carrots
2 tablespoons vegetable oil or coconut oil
2 tablespoons harissa
1 teaspoon Greek thyme
2 tablespoons turmeric powder or 1 tablespoon grated fresh
1 teaspoon salt
filtered water
Directions:
Clean squash peel well
Wash fennel and green beans
Peel carrots
In an heavy gauge cocotte add oil. Turn heat on to medium
When oil is hot add harissa and turmeric
Chop squash into large pieces, Discard seeds but keep skin on meat
Add squash to pot and cook for 2 minutes
Chop fennel and green beans and carrots into large pieces and add to pot
Continue cooking for 2 minutes and stir frequently
Add thyme and salt
Cook 1 minute
Add water - enough to cover vegetables - and chickpeas
Cover pot
Turn heat down to low and simmer for 10 minutes
Serve over couscous or any sort of grain or pasta
Enjoy! !בתיאבון
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