Moroccan Stew and Cashew Rice
Serves 4-6
INGREDIENTS
For the stew:
1-2 tbsp harissa paste, depending on desired spice (see recipe below)
2 garlic cloves, chopped
2 tbsp olive oil (1 for the stew, 1 for the roasted squash)
1 red onion, finely chopped
1 tin chopped tomatoes
1 tbsp tomato purée
1 tin of chickpeas
1 aubergine, cubed
½ butternut squash, chopped into cubes
½ tsp paprika
½ tsp chilli purée
1 tsp agave syrup or honey
Salt, pepper
For the harissa paste:
10 sun-dried tomatoes
200g tinned red peppers, or 2 roasted bell peppers
1 tbsp Cumin seeds
1/2 tsp ground cinnamon
2 garlic cloves
4-5 tbsp olive oil
1/2 tsp chilli flakes
1 lemon, juiced
10g fresh parsley
1 tsp salt
1/2 tsp ground pepper
For the rice:
1 cup (225g) basmati rice
2 tbsp olive oil
½ tsp cumin seeds
2 bay leaves (optional)
4 green cardamom pods
4 cloves
1 onion, finely chopped
1 carrot, finely diced
50g frozen peas, thawed
50g frozen sweetcorn, thawed
25g cashew nuts, lightly fried in oil
¼ tsp ground cumin
salt, pepper
METHOD
For the rice
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Wash the basmati rice in cold water in a sieve, then put in a bowl and cover with water. Leave to soak in water for 30 minutes
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Heat 1 tbsp olive oil in a large frying pan on medium-low heat. Fry the cashew nuts for around 1-2 minutes until lightly browned. Set aside for later.
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Wipe the pan clean then heat another tbsp of oil in the frying pan and fry the cumin seeds for 2 mins. Add the bay leaves (optional), cardamoms and cloves and fry for a further 2 mins
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Add the onion and fry for 5 mins, until softened and lightly browned
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Stir in the carrot and cook for 3-4 mins
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Drain the rice thoroughly and add to the pan along with the peas, sweetcorn and the fried cashew nuts. Fry for 4-5 mins
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Add 475ml (2 cups) boiled water, the ground cumin and salt to taste. Bring to boil, cover and simmer for about 15 minutes over a low heat until all the water is absorbed. Leave to stand with the lid on for about 10 minutes until serving.
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Just before serving, take out the bayleaves, cardamom and whole cloves.
For the harissa paste
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1Add all the ingredients to a mini blender, pulse until smooth
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Taste and adjust seasoning where necessary e.g. more chilli if desired. Set aside.
For the Moroccan stew
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Preheat oven to 180C. Place the chopped squash on a lined tray and drizzle with 1 tbsp olive oil and sprinkle with ½ tsp paprika. Bake for 25 mins until lightly browned and soft
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Meanwhile, heat 1 tbsp olive oil in a large deep pot. Add the onion and garlic and fry until the onion is translucent. Add 1-2 tbsp harissa paste (depending on desired spice level) along with 1-2 tbsp water and lightly fry.
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Add the cubed aubergine along with the chopped tomatoes, tomato purée, ½ cup boiled water and agave syrup. Raise the heat to a boil. Season with salt and pepper
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Add the roasted squash then simmer for 25 minutes until the sauce has thickened.
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Serve with the rice, chopped coriander and vegan coconut/Greek style yogurt
TIP
Any extra leftover paste from this recipe can be put in an ice cube tray and frozen to be used at a later date.
Andri Neocleous