… He is cooking for family and friends there. He was nice enough to send us this recipe and photos – a vegan stew he made yesterday for loved ones. Vive le Joey! – Rose T.
Text, recipe and photos by Chef Joey🇫🇷
This is a Middle Eastern dish that is quite easy to make, and it can be vegetarian and even vegan. The protein source comes from the chickpeas; the main ingredients are onions, garlic, potatoes, carrots, cabbage, if you want … pumpkin or butternut squash or pretty much any hearty vegetable make it winter-worthy.
For color you have zucchini. As you can see in my pictures, it’s a rough chopped kind of stew, as it is meant to fill up the people who eat it!!😊😊
Traditionally, it’s served with steamed couscous, but I tend to use quinoa because it is gluten-free.
This recipe is simple:
You add some oil to the bottom of the pan and some tomato. You can substitute tomato paste, but I just use crushed tomatoes and reduce it down … you add your garlic, sauté, add your Moroccan spices. Which are generally Dried Mild chili pepper, ginger, cumin and coriander. Also: chervil, cloves, cinnamon and nutmeg.
You have an equal amount of all the spices – about a teaspoon each to this mix. Then add your water – about 4 cups – bring to a boil.
Add your vegetables and simmer.
Then add chickpeas at the end and simmer till warm.
Total cooking time is about two hours. Add salt and pepper to taste and additional spices of your flavor choice.
You then steam your couscous or your quinoa, put it in a bowl and ladle the soup like dinner on top of it.
Enjoy this meal! Cost: less than $10! And it feeds 8 or more people!
two large onions
four cloves of garlic
1/2 a head of cabbage
one small butternut squash
chop these all up and larger size chunks and, of course, your chickpeas and couscous … then the Moroccan spices!