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How To make Moroccan Vegetable Stew with Roasted Buckwheat


2 tb Olive oil
2 Garlic cloves

coarsely chopped 1 ts Grated fresh ginger
1 ts Ground cumin
1 ts Ground cinnamon
1/2 ts Ground tumeric
2 sm Onions; quartered
3 md Carrots; coarsely chopped
4 Baby turnips

trimmed and quartered 1/2 lb Sweet potatoes
-- peeled and cubed 1 c Tomato juice
1 c Water
1 1/2 c Cooked chick-peas
1/2 c Seedless raisins
2 sm Zucchini; thinly sliced
1 1/2 c Button mushrooms
-- halved if large 2 tb Chopped fresh parsley
Salt Freshly ground black pepper 3 c Water
2 1/2 c Roasted buckwheat (kasha)
2 tb Olive oil
1/2 ts Salt
1/2 c Cashew nuts, toasted
Parsley sprigs; for garnish Heat the oil in a large skillet and saute the garlic, ginger, cumin, cinnamon, and tumeric for 2 minutes. Add the onions, carrots, turnips, and potatoes and stir-fry for 5 minutes, or until all the vegetables are well-coated wtih 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. 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. * Source: The Insprired Vegetarian * Typed for you by Karen Mintzias

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