Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
single
Food Monster

Raw Moroccan Vegetable and Chickpea Stew with Spicy Orange Cauliflower Couscous

This spiced Moroccan stew may take some preparation, but it is sure to tantalize your taste buds. All those lycopene rich tomatoes, sprouted chickpeas, dried fruit and vegetables... All married together by traditional flavors of cumin, turmeric, cinnamon and lemon. And if that isn't enough, it's also paired with spicy cauliflower couscous with oranges, cranberries and walnuts and a side of kale. Did I also mention it’s raw?

Raw Moroccan Vegetable and Chickpea Stew with Spicy Orange Cauliflower Couscous

This Recipe is :

Dairy FreeRaw VeganVegan

Ingredients

Sauce

  • 1C dehydrated or sundried tomatoes (not in oil)
  • 2t olive oil
  • 1/2t cumin
  • 1/2t turmeric
  • 1/2t sea salt
  • 1/4t cinnamon
  • 1t liquid sweetener
  • Juice of half a lemon

Vegetables

  • 1 courgette/zucchini, cut into rounds
  • 1/2 carrot, cut into rounds
  • 1/2C sprouted chickpeas
  • 1T dried cranberries
  • 2 dates, chopped

Cauliflower Couscous

  • 1 1/2C cauliflower
  • 1T orange zest
  • Juice of half an orange
  • 1t turmeric
  • 1/2t cumin
  • 1/2t cinnamon
  • 1/2t dried parsley
  • 2t liquid sweetener
  • 1T dried cranberries
  • 1T walnuts
  • Pinch of salt
  • Pinch of chili flakes (optional if you want it spicy)

Preparation

  1. Combine all the ingredients for the sauce in a food processor. Since I dehydrated the tomatoes just the night before, it still had a bit of moisture left. If you;re using store bought sundried tomatoes however, I would suggest soaking for at least 20 or so minutes before using it. Process everything to a paste. Taste, and add more salt, sweetener, or lemon as you please.
  2. Transfer the sauce and the rest of the ingredients to a bowl and stir through until well combined. I would say marinate for at least half an hour or so to let the flavors mingle,although I myself marinated it overnight. Generally a longer marination period infuses the flavours more and intensifies them.
  3.  After marinating, put the bowl in a dehydrator and dehydrate for around two hours. If you want a warm dish I suggest leaving it on for longer. Alternatively, if you don’t have a dehydrator feel free to use your oven at its lowest temperature setting with the door slightly opened.

Cauliflower Coucous

  1. Process everything except the cranberries and walnuts in a food processor until well combined. Stir in the cranberries and walnuts. Garnish with a pinch of dried parsley, or even better, a sprig of fresh parsley.
  2. Serve along side some warmed Moroccan vegetables and any leafy greens. I used some kale topped with tahini. Enjoy!

 

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


Beans / LegumesCauliflowerchickpea

 

 

Browse through recent recipes below:

How to Whip Up Amazing Meals With What’s Left in Your Fridge and Pantry (no Recipes Required!)

RoastedAcornSquashwithQuinoaPilaf_4

How to Cook With Delicious Root Veggies – 10 Different Ways!

Easy Root Vegetable Stew

Try These 10 Ways to Cook Pasta With International Flair!

Sesame-noodle-salad-recipe

5 Plant-Based Foods that Will Help You Build Muscle

5 Plant-Based Foods that Will Help You Build Muscle

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Raw Moroccan Vegetable and Chickpea Stew with Spicy Orange Cauliflower Couscous”

Sign on with:
Click to add comment
Frances Smith
5 Days ago

How many does this recipe serve?


Reply


Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×