This recipe requires you to pre-soak some chickpeas overnight. If you forget, no biggie, as long as you don’t have huge trouble digesting the little beans, you should be fine with soaking them for 2-3 hours ahead of time. Accompanied by couscous or quinoa, this dish can feed 12 hungry people! It can also be frozen for lunches or quick dinners.
For the broth
2 Tbsp. olive oil
3 red onions, halved and thinly sliced
3 cloves of garlic, thinly sliced
2 cinnamon sticks, broken in half
1 Tbsp. paprika
1 tsp saffron strings
1/4 tsp. cayenne
1/2 tsp. ginger powder
1/2 tsp. cumin seeds
3 Cups vegetable broth
¾ tsp. salt
Black pepper to taste
2 sprigs of fresh thyme (or 1 tsp dried)
3 Tbsp. tomato paste
1 Cup chickpeas, soaked
In a large stock pot, heat up the olive oil on medium heat. Add the onions, garlic and spices to the pot. Stir until you can smell the spices giving off a nice aroma. Add the vegetable broth, salt&pepper, fresh thyme, tomato paste and soaked chickpeas. Bring to a boil. Reduce heat and simmer for 20 minutes.
For the Vegetables
6 small carrots, diced
2 small white radishes, diced
1 red pepper, diced
2-3 small zucchinis, diced
1-2 small eggplants, diced
1 small pumpkin, diced (about 1lb)
2 tomatoes, cut into quarters
¼ cup raisins
1 bunch parsley, minced
Add the carrots, radishes, red pepper, zucchini and eggplants to the stock. Simmer for 15 minutes. Add the remaining ingredients and simmer for another 20 minutes. Serve with couscous. For a gluten free version, serve with white quinoa or cornbread.
What makes this dish so budget?! All of the vegetables used in this recipe are now fully in season and abundant. Your neighbour might even be happy if you asked to use one of his many pumpkins!
What makes it so gourmet?! It is a meal to share with family and friends and takes your taste buds to Morocco without having to travel!
Recipe by Myriam Zbinden-LaPlante, aka the Budget Gourmet