Recipe: NAAM Restaurant Moroccan Stew (meatless, using garbanzo beans and eggplant)
Main Dishes - MeatlessNAAM RESTAURANT MOROCCAN STEW
"This recipe came from the NAAM restaurant (a vegetarian restaurant) in Vancouver, B.C. It is very good and hearty."
1 cup uncooked dried garbanzo beans (or one 28-ounce can)
2 large carrots, diced in bite-size pieces
1/4 cup tamari or good-quality soy sauce (or to taste)
1 large onion, chopped
2 to 3 tablespoons olive oil
1 eggplant, peeled and cut into bite-size pieces
Salt (to taste)
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon ground black pepper
1/2 teaspoon dry mustard
1/4 teaspoon ground allspice
1/3 cup raisins
1/8 pound dried apricots, chopped
2 tablespoons tomato paste
2 tablespoons honey (or to taste)
hot cooked rice (for serving)
Cook the dried Garbanzos in a generous amount of water for a couple of hours until they are soft but not mushy. Drain and reserve the stock.
Put the carrots in an oiled baking dish; pour the tamari over the carrots. Bake at 350 degrees F for an hour or so until the carrots are just cooked, but still firm.
Meanwhile, in a large saucepan, saute the onions in 2-3 tablespoons of olive oil on medium heat. When they are shiny, add the eggplant and a pinch of salt and continue the saute. When the eggplant is soft and tender, add all the spices stirring constantly with a large wooden spoon. Don't let the spices burn and reduce heat if necessary.
After a few minutes, add the garbanzo beans, carrots, raisins and apricots. Add some of the reserve bean stock until the mix stirs easily and is nice and juicy. (You may need to add all the stock and more water if the stew is too thick - it should be sloppy.) Stir in the tomato paste and honey. Add more tamari if more salt is desired and a bit more of honey - it helps to balance the acid of tomato paste.
Pour the stew into large baking dish and bake for 1 hour at 350 degrees F.
Serve on a bed of rice.
Source: Lynda Denaro of Moncks Corner to The Charleston Post and Courier, October 5, 2008
"This recipe came from the NAAM restaurant (a vegetarian restaurant) in Vancouver, B.C. It is very good and hearty."
1 cup uncooked dried garbanzo beans (or one 28-ounce can)
2 large carrots, diced in bite-size pieces
1/4 cup tamari or good-quality soy sauce (or to taste)
1 large onion, chopped
2 to 3 tablespoons olive oil
1 eggplant, peeled and cut into bite-size pieces
Salt (to taste)
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon ground black pepper
1/2 teaspoon dry mustard
1/4 teaspoon ground allspice
1/3 cup raisins
1/8 pound dried apricots, chopped
2 tablespoons tomato paste
2 tablespoons honey (or to taste)
hot cooked rice (for serving)
Cook the dried Garbanzos in a generous amount of water for a couple of hours until they are soft but not mushy. Drain and reserve the stock.
Put the carrots in an oiled baking dish; pour the tamari over the carrots. Bake at 350 degrees F for an hour or so until the carrots are just cooked, but still firm.
Meanwhile, in a large saucepan, saute the onions in 2-3 tablespoons of olive oil on medium heat. When they are shiny, add the eggplant and a pinch of salt and continue the saute. When the eggplant is soft and tender, add all the spices stirring constantly with a large wooden spoon. Don't let the spices burn and reduce heat if necessary.
After a few minutes, add the garbanzo beans, carrots, raisins and apricots. Add some of the reserve bean stock until the mix stirs easily and is nice and juicy. (You may need to add all the stock and more water if the stew is too thick - it should be sloppy.) Stir in the tomato paste and honey. Add more tamari if more salt is desired and a bit more of honey - it helps to balance the acid of tomato paste.
Pour the stew into large baking dish and bake for 1 hour at 350 degrees F.
Serve on a bed of rice.
Source: Lynda Denaro of Moncks Corner to The Charleston Post and Courier, October 5, 2008
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