BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

MORROCAN STYLE VEGETABLES

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Ingredients:

  • 1 cup dried garbanzo beans

  • 2 large onions, chopped
  • 2 teaspoons sea salt
  • 2 teaspoons pepper
  • 2 teaspoons Flavors of India spice mix
  • 1/8 teaspoons saffron threads
  • 6 Tablespoons butter
  • 1 cup water
  • 1 pound carrots, diced
  • 1 pound turnips, diced or other
  • 1 pound winter squash, peeled and diced or other
  • 1 pound zucchini, diced or other
  • ½ cup reconstituted sundried tomatoes
  • ½ cup currants
  • Harissa, if desired, commercial made or home made, see recipe

Method:

Cover beans with salted water and soak overnight. Rinse beans then place in pot with water 1 inch over top of beans.  Cook beans until tender; drain and cool.Set aside.

Place onions, salt, pepper, flavors of india, saffron and butter in a large sauce pan; heat to combine and melt butter – sweating spices;  add water and cook to bloom spices. Then add cooked beans and all vegetables except zucchini and tomatoes cook until tender, approximately 15-20 minutes; add zucchini, prepared tomatoes and currants; cook 5 minutes. To serve, arranging vegetables around couscous or other starch and garnish with harissa, if desired.






TO RECIPES

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