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Moroccan-Style
Vegetable Stew
In
honor of perhaps the most famous possible biblical vegetarian
Queen, Purim's own heroine Queen Esther, this vegan Purim dinner
recipe is included in our Purim recipe files. This thick hearty
stew made with colorful ingredients and exotic, aromatic spices
that evoke the Sephardic spirit, is perfect for a main course
for a Purim feast, as well as for a buffet table entree as part
of a Purim
party.
Heat olive oil in a large Dutch oven. Add onions and cook over
medium heat for 2-3 minutes. Stir in broth and simmer over
med-low heat, stirring often until onions are tender (about
20 minutes).
Combine
cumin, chili powder, cardamom, cinnamon, nutmeg & cloves
in large bowl. Stir in squash and potato.
Add
squash mixture to onions, along with carrots, raisins and
garlic. Bring to simmer, then reduce heat to medium low.
Cover with tinfoil placed directly on top of vegetables,
then use the lid to cover the pan. Simmer gently until vegetables
are completely tender (about 25 minutes).
Stir in zucchini,
garbanzo beans, olives (if using), salt and pepper. Simmer,
covered until zucchini is tender (about 10 minutes) Stir
in parsely, lemon juice & hot pepper sauce.
Serve with flat bread and a salad.
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Ingredients
2
tbsp olive oil
2 onions, chopped
1 1/2 c. chicken broth
1 tsp. cumin
3/4 tsp. chili powder
1/2 tsp. cardamom
1/2 tsp. ground cinnamon
1/2 tsp. freshly grated or ground nutmeg
pinch ground cloves (optional)
1 small butternut squash (1.5 lbs), peeled, halved seeded and
cut into 1/2 in. cubes
1 large (10 oz.) baking potato, peeled, halved and cut into
3/4 in. pieces
3 carrots, cut into 1/4 in. slices
1/4 c. raisins
5 cloves garlic, minced
1-2 zucchini, halved lengthwise and cutinto 1/3 in. slices
1 (15 oz.) can garbanzo beans, drained and rinsed
1/3 c. halved, pited Kalamata or Nicoise olives (optional)
1 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 c. chopped parsley
3 tbsp. lemon juice
several drops hot pepper sauce
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