Moroccan Vegetable Stew with Roasted Buckwheat

Name: Moroccan Vegetable Stew with Roasted Buckwheat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 each garlic cloves; 1 teaspoon ginger grated; 1 teaspoon cumin ground; 1 teaspoon cinnamon ground; 1/2 teaspoon turmeric ground; 2 small onions quartered; 3 medium carrots chopped; 4 each turnip trimmed and quartered; 1/2 pound sweet potatoes, or yams peeled and cubed; 1 cup tomato juice; 1 cup water; 1 1/2 cups chickpeas (garbanzo beans); 1/2 cup raisins, seedless; 2 small zucchini sliced; 1 1/2 cups mushrooms sliced; 2 tablespoons parsley leaves freshly chopped; 3 cups water; 2 1/2 cups buckwheat groats roasted or kasha; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/2 cup cashew nuts; 1 x parsley sprigs for garnish

Servings: persons

2 tablespoons olive oil
2 each garlic cloves
1 teaspoon ginger grated
1 teaspoon cumin ground
1 teaspoon cinnamon ground
1/2 teaspoon turmeric ground
2 small onions quartered
3 medium carrots chopped
4 each turnip trimmed and quartered
1/2 pound sweet potatoes, or yams peeled and cubed
1 cup tomato juice
1 cup water
1 1/2 cups chickpeas (garbanzo beans)
1/2 cup raisins, seedless
2 small zucchini sliced
1 1/2 cups mushrooms sliced
2 tablespoons parsley leaves freshly chopped
3 cups water
2 1/2 cups buckwheat groats roasted or kasha
2 tablespoons olive oil
1/2 teaspoon salt
1/2 cup cashew nuts
1 x parsley sprigs for garnish

1
Heat the oil in a large skillet and saute the garlic, ginger, cumin, cinnamon, and tumeric for 2 minutes.
2
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.
3
Add the tomato juice and water; bring to a boil, cover, and simmer gently for 15 minutes.
4
Add the chickpeas, raisins, zucchini, mushrooms, and parsley and simmer for 15 minutes more.
5
Season to taste.
6
Meanwhile, prepare the buckwheat.
7
Bring the water to a boil in a heavy-bottomed 2-quart saucepan.
8
Add the buckwheat and oil, cover, and simmer over very low heat for 15 minutes.
9
Do not remove the lid during this time.
10
Stir the salt into the buckwheat and pile it onto a large serving dish.
11
Spoon the vegetables over it.
12
Sprinkle with the cashew nuts, and serve the vegetable juices separately.
13
Garnish with the parsley sprigs.

692

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 each garlic cloves, 1 teaspoon ginger grated, 1 teaspoon cumin ground, and more.

Yes, Moroccan Vegetable Stew with Roasted Buckwheat falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!