🫙 From the Spice Rack
Moroccan Vegetable Stew with Roasted Buckwhea
2 tb Olive oil 2 Garlic cloves -- coarsely chopped 1 t Grated fresh ginger 1 t Ground cumin 1 t Ground cinnamon 1/2 ts Ground tumeric 2 sm Onions -- quartered 3 md Carrots -- coars...
maineasy
Ingredients8 items
Ingredients
- 2tbsp olive oil
- 2garlic cloves
- 1tsp ground cumin
- 1tsp ground cinnamon
- 1/2tsp ground tumeric
- 2small onions -- quartered
- 3medium carrots -- coarsely chopped
- 4baby turnips
Directions
- 1
2 tb Olive oil 2 Garlic cloves -- coarsely chopped 1 t Grated fresh ginger 1 t Ground cumin 1 t Ground cinnamon 1/2 ts Ground tumeric 2 sm O
- 2
Add the onions, carrots, turnips, and potatoes and stir-fry for 5 minutes, or until all the vegetables are well-coated wtih the spice mixtur
- 3
Add the tomato juice and water
- 4
bring to a boil, cover, and simmer gently for 15 minutes
- 5
Add the chickpeas, raisins, zucchini, mushrooms, and parsley and simmer for 15 minutes more
- 6
Season to taste
- 7
Meanwhile, prepare the buckwheat
- 8
Bring the water to a boil in a heavy-bottomed 2-quart saucepan