Recipe: Moroccan Vegetable Stew with Roasted Buckwheat

MOROCCAN VEGETABLE STEW WITH ROASTED BUCKWHEAT

2 tbsp olive oil
2 garlic cloves, coarsely chopped
1 tsp grated fresh ginger
1 tsp ground cumin
1 tsp ground cinnamon
1/2 tsp ground turmeric
2 small onions; quartered
3 medium carrots; coarsely chopped
4 baby turnips, trimmed and quartered
1/2 lb sweet potatoes, peeled and cubed
1 cup tomato juice
1 cup water
1 1/2 cups cooked chick-peas
1/2 cup seedless raisins
2 small zucchini; thinly sliced
1 1/2 cups button mushrooms, halved if large
2 tbsp chopped fresh parsley
salt and freshly ground black pepper
3 cups water
2 1/2 cups roasted buckwheat (kasha)
2 tbsp olive oil
1/2 tsp salt
1/2 cup cashew nuts, toasted
fresh parsley sprigs; for garnish

Heat the oil in a large skillet and saute the garlic, ginger, cumin, cinnamon, and turmeric for 2 minutes.

Add the onions, carrots, turnips, and sweet potatoes and stir-fry for 5 minutes, or until all the vegetables are well-coated with the spice mixture.

Add the tomato juice and water; bring to a boil, cover, and simmer gently for 15 minutes.

Add the chickpeas, raisins, zucchini, mushrooms, and parsley and simmer for 15 minutes more. Season to taste.

Meanwhile, prepare the buckwheat. Bring the water to a boil in a heavy-bottomed 2-quart saucepan. Add the buckwheat and oil, cover, and simmer over very low heat for 15 minutes. Do not remove the lid during this time.

TO SERVE:
Stir the salt into the buckwheat and pile it onto a large serving dish. Spoon the vegetables over it. Sprinkle with the cashew nuts, and serve the vegetable juices separately. Garnish with the parsley sprigs.

Servings: 6
Source: The Inspired Vegetarian by Louise Pickford and Gus Filgate