Tuesday, September 18, 2012

A farewell to winter recipe…

Well, the cold weather is fading away here in Australia, even more so in sunny Queensland than in Melbourne or Sydney. And strangely, I’m feeling a wee bit sad to see it go (I’m usually a hot weather girl all the way!). It’s been nice experimenting this winter with all things Vegan, and I’ve come up with a few *fabulous* recipes - even according to my non-veg friends and family! I’ve been a bit obsessed with smoked paprika and all things Moroccan, and this dish is the end result of a little experimenting with both. 

So as a ‘farewell to winter’, I’m sharing this recipe, which was given the highest accolades that can be bestowed in my household, ie: “heaven on a stick”. Strangely, there’s not a stick to be seen in the recipe – it’s just a saying – but if a dish is given this praise, it is beholden upon the cook to share  : )

Moroccan Style Cauliflower, Chickpea & Tomato with Couscous

 Ingredients (serves 4)
            Cauliflower & Tomato Mix
+      1 large bottle of plain tomato sauce/puree (Called ‘Passata’ –available in the pasta aisle)
+      1 large onion – chopped into small chunks
+      Half a large cauliflower – cut or broken into small florets
+      1 bunch (or bag) of baby spinach
+      1 can of chickpeas (pref. organic)
+      1 teaspoon of smoked paprika
+      1 teaspoon of sugar
+      Rind of one lemon
+      1 tablespoon of Vegeta ‘Chicken’ stock (or similar) in 1 cup of hot water
+      Couple of handfuls of parsley
+      Couple of tablespoons of olive oil
+      Salt & Pepper (to taste)
+      2 cups couscous
+      2 cups of water - boiled
+      4 tablespoons of olive oil
+      1 tablespoon of Vegeta ‘Chicken’ stock (or similar) in 1 cup of hot water
+      Handful of raisins
+      ½ teaspoon of smoked paprika
+      1 teaspoon of cumin
+      Juice of 1 lemon
+      1-4 cloves of garlic (to taste) – crushed
+      ½ teaspoon of chilli (optional – and to taste)
+      ½ cup of flaked almonds – dry toasted
+      Handful of chives (optional)


1.    Put on some great music, then…In a large frying pan (or heavy based pan), add garlic, cumin, ½ teaspoon of smoked paprika, lemon juice and chilli (if using) to about 4 tablespoons oil and heat on med-high, while stirring, for 1 minute. Carefully pour into a bowl and set aside.
2.    In the same pan (without cleaning) add 2 tablespoons of oil and 1 teaspoon of smoked paprika and stir on med-high for about 30 seconds (be careful not to burn).
3.    Add onion and cauliflower and stir well. Fry for about 5 minutes, stirring occasionally.
4.    Add tomato sauce, stock & water, chickpeas, lemon rind, sugar and parsley. Stir well.
5.    With a potato masher, gently mash the mixture about 5 times, so that some of the chickpeas are mashed. Turn down and simmer for 10-15 minutes, stirring occasionally.
6.    Boil 2 cups of water and stir in the stock powder and oil mixture that was put aside earlier. Add to couscous in a large bowl, add raisins and stir well with a fork. Cover and leave for 10 mins.
7.    To the tomato mixture, add spinach and salt & pepper 5 minutes before couscous is ready. Stir well and take off the heat.
8.    When couscous is ready, uncover and fluff with a fork to separate grains. Stir though chives if you are using.
9.    Serve tomato mixture either on top or beside couscous. Sprinkle toasted almonds on top.

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Have an amazing week!

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