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Raw Vegetable and Chickpea Stew With Spicy Orange Cauliflower Couscous
[Vegan]

Name: Raw Vegetable and Chickpea Stew With Spicy Orange Cauliflower Couscous [Vegan]
Yield: servings
Cuisine: NO info

OP By: One Green Planet

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Raw Moroccan Vegetable and Chickpea Stew with Spicy Orange Cauliflower Couscous

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Raw Vegetable and Chickpea Stew With Spicy Orange Cauliflower Couscous [Vegan]

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... Read More

Ingredients You Need for Raw Vegetable and Chickpea Stew With Spicy Orange Cauliflower Couscous [Vegan]

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)

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How to Prepare Raw Vegetable and Chickpea Stew With Spicy Orange Cauliflower Couscous [Vegan]

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.
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.
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

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.
Serve along side some warmed Moroccan vegetables and any leafy greens. I used some kale topped with tahini. Enjoy!