Post by pookie on Jan 1, 2006 14:42:01 GMT -5
Saffron-Spiked Moroccan Stew
(untried)
Exotic saffron combines with coriander, cinnamon, and cumin this visually appealing dish. This delightfully aromatic dish is sure to become a staple in your home.
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Servings: 6-8
3 tablespoons vegetable stock or water for sautéing
1 large onion, finely chopped
2 large red bell peppers, seeded and chopped
1-2 large garlic cloves, minced
2 teaspoons light brown sugar**
1 teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon ground cumin
¼ teaspoon ground cayenne
1 teaspoon peeled and grated fresh ginger
2 medium-size sweet potatoes, peeled and cut into ½-inch cubes
1 14.5-ounce can diced tomatoes, undrained
1-1/2 cups water or vegetable stock
1/2 teaspoon saffron threads
2 cups cooked, drained chickpeas or 1 can (about 15-oz.) chickpeas, drained
Salt & pepper to taste
Heat the 3 tablespoons of water or stock in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the bell pepper and garlic, cover, and cook until softened, about 5 minutes.
Stir in the brown sugar, coriander, ginger, cumin, cinnamon, and cayenne and cook, stirring, for 30 seconds. Add the sweet potatoes and stir to coat. Stir in the tomatoes, stock, and salt to taste. Bring to a boil, then reduce the heat to low and simmer until the vegetables are soft, about 30 minutes.
About 5 minutes before the end of the cooking time, stir in the chickpeas. Taste and adjust the seasonings. Serve on its own or over couscous, quinoa, or another grain.
**count points for 2 tsp. brown sugar
(untried)
Exotic saffron combines with coriander, cinnamon, and cumin this visually appealing dish. This delightfully aromatic dish is sure to become a staple in your home.
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Servings: 6-8
3 tablespoons vegetable stock or water for sautéing
1 large onion, finely chopped
2 large red bell peppers, seeded and chopped
1-2 large garlic cloves, minced
2 teaspoons light brown sugar**
1 teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon ground cumin
¼ teaspoon ground cayenne
1 teaspoon peeled and grated fresh ginger
2 medium-size sweet potatoes, peeled and cut into ½-inch cubes
1 14.5-ounce can diced tomatoes, undrained
1-1/2 cups water or vegetable stock
1/2 teaspoon saffron threads
2 cups cooked, drained chickpeas or 1 can (about 15-oz.) chickpeas, drained
Salt & pepper to taste
Heat the 3 tablespoons of water or stock in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the bell pepper and garlic, cover, and cook until softened, about 5 minutes.
Stir in the brown sugar, coriander, ginger, cumin, cinnamon, and cayenne and cook, stirring, for 30 seconds. Add the sweet potatoes and stir to coat. Stir in the tomatoes, stock, and salt to taste. Bring to a boil, then reduce the heat to low and simmer until the vegetables are soft, about 30 minutes.
About 5 minutes before the end of the cooking time, stir in the chickpeas. Taste and adjust the seasonings. Serve on its own or over couscous, quinoa, or another grain.
**count points for 2 tsp. brown sugar
