Wednesday, June 22, 2016

Moroccan Style Chickpea and Yam Stew

This recipe uses quite a lot of spices. I found them all in our local Ethnic supermarket. It is possible to mix your own Ras El Hamout but the blend I bought was delicious and very cheap. It is worth noting the sumaq may be spelled sumac.

3 tbsp coconut oil
3-4 cloves of garlic - peeled and finely chopped
1 small onion - peeled and finely chopped
1" root ginger - peeled and finely chopped
2 tsp cumin seeds
1/4 tsp caraway seeds
1 tsp turmeric
1 tsp cinnamon
1/4 tsp black pepper
2 tsp Ras El Hamout
8-10 saffron strands
1/2 tsp sumaq
1 tbsp honey
4 tbsp ketchup
3-4 carrots, peeled and thinly sliced
3-4 handfuls of Yam, peeled and cubed
1 can chickpeas, drained
enough boiling water to cover the vegetables

Saute the garlic, onion and ginger in the coconut oil. Crush the cumin and caraway seeds in a pestle and mortar. Stir in the rest of the spices then add to the pan and continue to saute gently. Add the carrots and saute a little longer. Add boiling water to cover and stir in the ketchup and honey. Simmer for 20 minutes then add the yam and chickpeas. You may need to add more water to cover these. Simmer for about another 20 - 30 minutes until all the vegetables are tender and the sauce is nice and thick. Serve with brown rice. Serves 4.