This is a “winner recipe” for sure
served over quinoa and topped with Cowgirl Creamery Creme Fraiche
I’ve served this for many occasions: private dinner parties over quinoa for the vegetarian, clients I’m a personal chef for and my Kid’s Summer Cooking Camp.
Today we went to North Africa… enjoying pita too.
There are a lot of ingredients, and it is a little time consuming but well worth all the work.
This also lasts for a few days in the fridge and heats up really well.
As I know, kids love making this. Give them the jobs of cutting and chopping all the vegetables.
You can serve this over rice, couscous or quinoa. I serve it over quinoa to make it a complete protein meal.
Adapted from one of my Favorite cookbooks, Vegetarian Food For Friends
2 T olive oil
½ red onion, thinly sliced
½ white onion, thinly sliced
1 t tumeric
2 t cumin seeds
2 t coriander seeds
1 t cinnamon
1 red Serrano chili
28 oz canned chopped tomatoes
1 T tomato paste
2 oz dried apricots
¼ cup raisins
½ cup kalamata olives, roughly chopped
1 large baking potato (or, I’ve used fingerling for esthetic purposes)
3 large carrots, thickly sliced at an angle
2 ½ cups chickpeas (about 3 cans)
small cabbage, cored and thinly sliced
Heat half the oil in a large sauce pan
Add the onions, tumeric, coriander and cinnamon and chili and cook until softened, about 10 minutes
Stir in the tomatoes and tomato paste and cook for 10 min
Add the apricots, raisins and olives and potatoes and carrots
Cook for 45 minutes, until carrots are tender
(Meanwhile make the couscous)
heat the remaining oil in a pan, add the cabbage and stir fry until just softened
add cabbage and chickpeas to the sauc
e pan, bring to a boil
stir in parsley and cilantro, and season with salt and pepper