Last night’s supper was a delicious Moroccan chick-pea stew over Israeli Couscous. Today, I tossed the cold left-overs with some chopped organic romaine lettuce and some grated organic beets. For dessert? A home-baked vegan carrot-cake cookie inspired by the Creamy Carrot Cake Porridge Recipe here at A Healthful Appetite.
I adapted my earlier cookie-recipe by adding carrots, raisins, lemon zest and some cinnamon and nutmeg.
If you’d like to make the Chickpea dish, the recipe is below. I try to use only organic produce and spices as much as possible. It really does make the difference!
Moroccan Chickpeas with Couscous
1 small onion, chopped
3 medium carrots, chopped
2 large tomatoes, diced
1 can organic chick peas, rinsed and drained
1 cup vegetable stock
3 cloves of garlic, minced ( I cheated and used 1 1/2 tsp. organic garlic from a jar)
1/2 tsp. each, cinnamon and nutmeg
2 tsp. cumin
1 tsp. turmeric
1/4 tsp cayenne
1/2 cup raisins
grated lemon zest – to taste
bunch of fresh cilantro, chopped
Saute the onion and carrots in E.V.O.O. until the onions are slightly soft. Add all of your spices and stir-fry to toast them in the oil. Add vegetable stock and cook for a couple of minutes, stirring to scrape up the bits of spices. Toss in the diced tomatoes and garlic. Cook for a few minutes. Add the raisins and can of chick peas and stir. Grate in the lemon zest. Add the cilantro and any extra spice if you wish to make the flavour stronger. Let cook on low until ready to eat.
Serve over pre-cooked Israeli, or regular couscous.
Now, what will I have for supper today?