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)
Couscous
+
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)
Preparation
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.
Let me know what you think, and don’t forget to sign up to my e-newsletter if you are interested in staying in the loop with what’s happening at Inspire Inq.
Have an amazing week!
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