Modified Moroccan Vegetable Stew and Quinoa

Moroccans usually make this vegetable stew with meat. Traditionally, this stew is served over couscous and topped with a sweet mix of onion, cinnamon, raisins, and sugar. The veggies are arranged on the couscous and some of the stew is poured on top. I made quinoa instead of couscous (because it is healthier). I wasnt too thrilled with the taste of Quinoa and missed the couscous. Even though I washed it really well according to instructions, it still left a slightly bitter aftertaste in my mouth after eating it. Of course, that could be because I am still recovering from my cold (but starting to feel MUCH better).

Here is a closeup of the Vegan Version of the Moroccan stew, (sorry, the zucchini squash is missing! I was really hungry and couldnt wait).

Moroccan Vegetable Stew: Vegan Version
(I made mine without meat and used a sweet potato instead of a regular potato.)
Spices:
1 pinch of saffron (omit if not available)
1 tsp pepper
2 tsp ginger
1 tsp cumin
1 tsp paprika
1 tsp turmeric
2 tsp Salt
1 tsp Coriander

Vegetables:
1 Chopped Onion
1 tsp Minced Garlic
2 quartered Carrots
1 Quartered Potato
1 Quartered Zucchini(or Yellow Squash or both)
1/2 Minced Red Bell Pepper

1 Can of Tomato Sauce
2-3 cups of Chickpeas

1) Mix the spices in a small dish and set aside. Set a pot of water to boil.
2) Saute the onion with 2 Tbsp olive oil till it has caramelized.
3) Add in the garlic and cook for 1 minute.
4) Add in the spices, 4 cups of boiling water, and tomato sauce.
5) Add in the carrots and potato pieces and simmer for 10 minutes covered.
6) Add in the zucchini, (and yellow squash if using), and bell pepper.
7) If you are using raw (presoaked) chickpeas, add them in now. Cook for 30 minutes.
7) If you are using canned (precooked) chickpeas, cook the stew 20 minutes before adding them in. Add in the chickpeas after 20 minutes and Cook for 5-10 more minutes.


Onion/Raisin Topping
(The original recipe calls for a 1/4 cup of brown sugar which thickens the topping and sweetens it. Since I am cutting out added sugars, my topping used stevia to sweeten, and cornstarch to thicken the topping.)
1 chopped Onion
1/2 tsp Cinnamon
1/4 cup Raisins
A sprinkle of Stevia
A bit of Olive Oil
1/8 tsp cornstarch

1) For black raisins, Soak the raisins in some water for at least an hour. If you are using the large yellow raisins, then they do not need to be soaked.
2) Saute onion in some oil.
3) Once the onion has caramelized, add in the raisins, some of the raisin water, a sprinkle of stevia, and cinnamon.
4) Dissolve the cornstarch in a bit of cold water.
5) Add to the onions, and cook on medium to low heat till the entire mixture becomes thick.

Quinoa
1 cup water
1/2 cup Quinoa
Dash of salt

1) Rinse the Quinoa very well under cold water.
2) Boil water and salt in small pot.
3) Add in Quinoa and cover.
4) Simmer for 10-15 minutes or until all the liquid is absorbed and the quinoa are transparent except for tiny rings around the edges of the quinoa.
5) Remove from heat and top with onion/raisin mixture.

Meatless Version of Harira: Morocco's National Soup

Harira is my favorite soup. It is thick, creamy, and has lots of flavor. I have modified the original recipe. Moroccans eat this soup with chunks of meat, but a soup with this many ingredients and this much flavor doesnt need meat. Moroccans love their Olive Oil, and the original recipe calls for 1/2 cup of olive oil. Its up to you how much you actually use. I only use 2 Tbsps and its enough. There is also quite a debate on the use of cinnamon in this soup. I use it, and it tastes great! Some Moroccans use it, some dont.

My recommendations for this recipe: This soup takes about 2 hours to make, so make sure you have time on your hands. DO NOT try to make this soup if you are missing ANY ingredients. They must ALL be included. Mix the spices in a small cup or bag in advance. The longer this soup cooks, the stronger the flavors and the thicker the soup. Do not try to cut the cooking time. Its necessary. Use a 7 or 8 quart pot for this soup: it makes a lot. Near the end of the cooking, make sure you stir constantly.

Meatless Harira

Spices
1/2 tsp Thyme
2 tsp Salt
1 tsp Paprika
1/2 tsp Cinnamon
1/2 tsp Basil
1/2 tsp Turmeric
1/2 tsp Ginger

Veggies
2 Stalks of Celery
1 Red Bell Pepper
1 Yellow Onion
2 Large Carrots
1/4 cup Fresh Parsley
1/4 cup Fresh Cilantro
1 can Diced Tomatoes (or 3-4 diced fresh tomatoes)
3 Cloves of Garlic

Other
2 Tbsp Olive oil
1/2 cup uncooked Brown Lentils
1 can of Tomato Sauce
1/2 cup Tiny Pieces of Pasta
1 Can of Chickpeas
1/4 cup flour
1/4 cup of Almond milk, or soy milk
1/2 Fresh Lemon

1)Puree all ‘veggies” in a food processor. Make sure the consistency is like that of the photo.

2)Rinse the brown lentils.
3)Sauté the pureed veggies on medium heat with oil and lentils. Stir occasionally, and close with a lid to prevent splattering.
4)Boil a large pot of water. Add 4 cups boiling water to the soup, along with the tomato sauce and the pasta pieces.


5)Cover and cook the soup for 30 minutes on low heat, stirring occasionally.
6)Add in spices, chickpeas, and 3 more cups of boiling water.
7)Wisk flour in 1 cup of cold water. Add to the soup. Cook for 10 more minutes, stirring CONSTANTLY.
8)Add in the almond milk or soy milk, stir well. Cook for 5 more minutes, stirring constantly.
9)Squeeze in the fresh lemon and turn off the heat.