{"id":108,"date":"2009-10-19T02:40:37","date_gmt":"2009-10-19T07:40:37","guid":{"rendered":"https:\/\/vivaciouschef.com\/?p=108"},"modified":"2011-04-26T17:38:14","modified_gmt":"2011-04-26T22:38:14","slug":"moroccan-winter-squash-and-carrot-stew","status":"publish","type":"post","link":"https:\/\/vivaciouschef.com\/?p=108","title":{"rendered":"Moroccan Winter Squash and Carrot Stew"},"content":{"rendered":"

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Sometimes things go as planned, and sometimes they don’t. For example, the weather on Sunday was beautiful – mid-50s and sunny. That didn’t stop me from sticking to my plan: staying inside cooking and reading all weekend. <\/p>\n

I decided to make this dish for a few reasons – it sounded delicious, and we bought a lot of spices at the spice market in Istanbul that I haven’t used yet. Plus, I am always looking for new recipes to use quinoa in; it is a complete protein and a grain!<\/p>\n

The flavors in this dish are very comforting and hearty, with a slight suggestion of heat as you finish your bite. If you’re leery of the cayenne, start with a 1\/4 teaspoon and see what you think. You can always add more, but you can’t take it out.<\/p>\n<\/div>\n

Moroccan Winter Squash and Carrot Stew
\nIngredients:
\nStew
\n2 tablespoons olive oil
\n1 cup chopped onion
\n3 garlic cloves, chopped
\n2 teaspoons Hungarian sweet paprika
\n1 teaspoon salt
\n1\/2 teaspoon ground black pepper
\n1 teaspoon ground coriander
\n1 teaspoon ground cumin
\n1 teaspoon turmeric
\n1 teaspoon ground ginger
\n1\/2 teaspoon cayenne pepper
\nPinch of saffron
\n1 cup chicken\/vegetable stock
\n1 14 1\/2-ounce can diced tomatoes
\n2 tablespoons fresh lemon juice
\n3 cups 1-inch cubes peeled butternut squash (from 1 1\/2-pound squash)
\n2 cups 3\/4-inch cubes peeled carrots
\n1 can Chickpeas
\n1\/2 cup chopped fresh cilantro, divided
\n2 teaspoons chopped fresh mint, divided<\/p>\n

Quinoa
\n2 cup quinoa* (Pronounced keen-wa)
\n1 tablespoon butter
\n1 tablespoon olive oil
\n1\/2 cup finely chopped onion
\n1\/4 cup finely chopped peeled carrot
\n2 garlic cloves, minced
\n1\/8 teaspoon salt
\n1\/2 teaspoon turmeric
\n4 cups chicken\/vegetable stock<\/p>\n

Method:<\/p>\n

For stew: \u2028Heat oil in large saucepan over medium heat. Add onion; saut\u00e9 until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup stock, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes; add the can of chickpeas after the first 10 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.) <\/p>\n

For quinoa: \u2028Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; saut\u00e9 1 minute. Add quinoa; stir 1 minute. Add 2 cups stock. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.
\nNOTE: Sometimes I find a lot of liquid in my quinoa after 15 minutes and it tends to be too firm yet. So, I turn up the heat to medium, remove the lid, and check it after about 5 minutes. Use you best judgment – if it seems undercooked, it probably is. Don’t be scared of this grain; it’s pretty hard to screw it up.<\/p>\n

Rewarm stew. Stir in the cilantro and mint, reserving about 1 tablespoon of the cilantro for garnish. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over.<\/p>\n

* You can find quinoa in the natural section of the grocery store, or at a specialty market. It’s a grain that has lots of protein, and it tastes great. If you’re still not impressed or persuaded, go ahead and use rice.<\/p>\n

Adapted from Bon App\u00e9tit | January 2006
\nhttp:\/\/www.epicurious.com\/recipes\/food\/views\/Quinoa-with-Moroccan-Winter-Squash-and-Carrot-Stew-233714<\/p>\n

Made on 10\/18\/09.<\/p>\n<\/div>\n

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