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Couscous with Classic Veggie Stew

This is a classic Kibbuz dining room dish I grew up on and miss very much. It has a long list of ingredients but making it is quite easy, though it does take about an hour for the veggies to reach thier perfect texture, you just throw it all in a big pot and let the flavors mix. It is really good comfort food, and also a well balanced meal with a good combination of grain, legume, veggies and spices. For an extra health kick try to use wholegrain cousous :)

It is not normally spicy so the chilis are optional. but I feel it adds a lot to the dish. Also feel free to add or switch ingredients like pumpkin, parsnip, jerusalem artichoke etc.


Let's get to work:


1 big onion

2 chilis

500 gram potato

2-3 carrots

500 gram sweet potato

500 gram butternut

1-2 zucchini

2 cans chickpeas

Bay leaf

Selerie-about half a stalk(Don't cut it, better to take it out before serving)

1 tsp tumeric

1/2 tsp cumin

1/3 tsp pumkin spice(cinnamon, ginger, cloves, nutmeg)

2 liter vegetable broth

Salt and Pepper


Directions:


  1. Fry the onion and chilis with a bit of oil in a big pot for about 5-10 mintues.

  2. Add the spices and fry for another 2 minutes.

  3. Add all the ingredients cut into big pieces except from the zucchini and cook for about 35 minutes.

  4. Add the zucchini and cook for another 10 minutes. The veggies should be very soft by now, melting in your mouth kinda of soft, if not cook for a bit more.

  5. Serve with whole grain Couscous. Can also go well with rice or quinoa.





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