Ingredients: |
Ingredients: 1 t coriander seeds 1 t cumin seeds 1/2 t caraway seeds 1/2 tsp red pepper flakes 1/4 t turmeric salt 2 T olive oil 1 1/2 c chopped onion 3 garlic cloves, minced 1/1/2 T tomato paste 1 1/4 C peeled carrot, cut into cubes 1/2 c lemon juice zest of 1 lemon 4 c water 1 1/4 lb sweet potatoes, peeled and cut into 1-inch cubes 1 lb parsnips, peeled and cut into 3/4 inch wedges 1 cup dried chickpeas, soaked over night and then boiled until tender (or use canned) 3/4 C green olives 1/4 c sun-dried tomatoes, thinly sliced 1/4 cup parsley, chopped 2 T cilantro, chopped
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Directions: |
Directions:If you omit or substitute a few things, I don't think its a big deal...there are an awful lot of ingredients.
1. Toast the coriander, cumin and caraway seeds in a small skillet over medium heat until beginning to brown, 2 minutes. Cool, transfer to a spice mill or coffee grinder and process until finely grown. Transfer to a small bowl, Mix in red pepper flakes, turmeric and 1/2 t salt. (Or, since I didn't have all the spices in seed form, I skipped the toasting and grinding part)
2. Heat the oil in a large heavy pot over medium high heat. Add the onions, sprinkle with salt and saute until beginning to soften, about 5 minutes. Add the spice blend, garlic and tomato paste. Stir for 1 minute. Add the carrots, stir for 2 minutes. Add the lemon juice and zest, 4 cups water, sweet potatoes, parsnips, chickpeas, olives, and sun-dried tomatoes. Simmer with the lid ajar until the veggies are tender, stirring occasionally, about 35 minutes. Stir in the parsley and cilantro. Season to taste with salt, pepper and cayenne pepper.
3. Serve with Bulgar, couscous, or polenta. |