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 Raw Moroccan Vegetable and Chickpea Stew

INGREDIENTS

Sauce

1C dehydrated or sundried tomatoes (not in oil)

2t olive oil

1/2t cumin

1/2t turmeric

1/2t sea salt

1/4t cinnamon

1t liquid sweetener

Juice of half a lemon

Vegetables

1 courgette/zucchini, cut into rounds

1/2 carrot, cut into rounds

1/2C sprouted chickpeas

1T dried cranberries

2 dates, chopped

Cauliflower Couscous

1 1/2C cauliflower

1T orange zest

Juice of half an orange

1t turmeric

1/2t cumin

1/2t cinnamon

1/2t dried parsley

2t liquid sweetener

1T dried cranberries

1T walnuts

Pinch of salt

Pinch of chili flakes (optional if you want it spicy)

PREPARATION

1 Combine all the ingredients for the sauce in a food processor. Since I dehydrated the tomatoes just the night before, it still had a bit of moisture left. If you;re using store bought sundried tomatoes however, I would suggest soaking for at least 20 or so minutes before using it. Process everything to a paste. Taste, and add more salt, sweetener, or lemon as you please.

2 Transfer the sauce and the rest of the ingredients to a bowl and stir through until well combined. I would say marinate for at least half an hour or so to let the flavors mingle,although I myself marinated it overnight. Generally a longer marination period infuses the flavours more and intensifies them.

3  After marinating, put the bowl in a dehydrator and dehydrate for around two hours. If you want a warm dish I suggest leaving it on for longer. Alternatively, if you don’t have a dehydrator feel free to use your oven at its lowest temperature setting with the door slightly opened.

Cauliflower Coucous

1 Process everything except the cranberries and walnuts in a food processor until well combined. Stir in the cranberries and walnuts. Garnish with a pinch of dried parsley, or even better, a sprig of fresh parsley.

2 Serve along side some warmed Moroccan vegetables and any leafy greens. I used some kale topped with tahini. Enjoy!