This is a great vegetarian stew to make for company or through the week- and a great recipe to post for meatless Monday!! It does have a whole lot of ingredients but most of them are very common and are usually in a pantry. Harissa is a Moroccan style condiment that is made with red peppers and can have some heat as well… it is commonly found in super markets…
- 3 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 teaspoons ground cinnamon
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon cayenne pepper
- 3 garlic cloves, minced
- 4 dates, pitted and chopped
- 1 tablespoon harissa paste
- 1 tablespoon tomato paste
- 2 tablespoons all purpose flour
- 2 large carrots, chopped
- 1 large yellow pepper, chopped
- 1 14 ounces can of tomatoes (I used fire roasted with green chilies)
- 1 cauliflower head, cut into small florets
- 1 14 ounces can of chickpeas, rinsed and drained
- 3 to 4 cups water or vegetable broth
Heat a large saucepan with the olive oil. Add the onion and cook on medium heat for 3 to 4 minutes. Add the cinnamon, coriander, cumin and cayenne pepper. Saute for 2 minutes on medium heat. Add the garlic and dates and sauté for another 2 minutes. Add the harissa paste, tomato paste and flour. Saute for another 2 minutes. Add the carrots and pepper. Saute on medium heat for 3 to 4 minutes. Add the tomatoes, cauliflower and chickpeas. Saute for 3 to 4 minutes and add the water or broth. Bring to a boil and add 2 teaspoons salt. Lower the heat and cover with lid and cook for 20 minutes. Take the lid off and continue cooking till the consistency is of a thick stew. Check for seasonings and keep aside.
- ½ cup green olives, chopped (I used olives stuffed with garlic)
- ½ cup parsley, chopped
- ¼ cup golden raisins, chopped
- Zest of one large lemon
Mix the olives, parsley, raisins and lemon zest in a small bowl. Top the stew and serve.
I would highly recommend this dish for the holidays. I served it with polenta and it was an amazing dinner. Oh, and don’t forget a copious amount of red wine…
- 4 pounds short ribs, excess fat removed
- 2 teaspoons salt
- 1 tablespoons fresh thyme, chopped
- 1 tablespoons fresh rosemary, chopped
Place the short ribs in a large glass dish and sprinkle the salt, pepper, thyme and rosemary. Refrigerate overnight. Take out an hour before cooking.
- 2 tablespoons extra light olive oil
- 1 cup carrots, chopped
- 2 medium onions, chopped
- 2 ribs celery, chopped
- 4 garlic cloves, chopped
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 fresh bay leaf
- 4 cups chicken broth
- 2 cups red wine
Preheat oven to 350 degrees F.
Heat a heavy saucepan with the olive oil until smoking. Brown the ribs on both sides for 4 to 5 minutes each in two to three batches. Keep aside. Add the carrots, onions, celery and garlic. Saute on medium heat for 3 to 4 minutes. Add the tomato paste and sauté for minute. Add the flour and sauté for another minute. Add the thyme, rosemary and bay leaf. Add the chicken broth and red wine and bring to a boil. Add the ribs back into the liquid and transfer to the oven. Bake for 2 to 3 hours or till the meat is falling off the bone.
Take out of oven and take the ribs out onto a platter. Strain the braising liquid and squeeze all the moisture out of the solids. Discard the solids and return the liquid to the saucepan. Reduce to desired consistency- there should be about a cup and a half to two cups of liquid remaining. Check for seasonings and return the ribs back into the liquid. Top with gremolata and serve.
- 1 tablespoon thyme, chopped
- 1 tablespoon rosemary, chopped
- 1/3 cup parsley, chopped
- 2 garlic cloves, chopped
- Zest of one lemon
- Zest of two clementines or half a navel orange
Mix all the ingredients in a small bowl, cover and keep aside.
This is a fabulous dish to impress your vegetarian friends. I made this Moroccan style stew with delicious quinoa. I also topped the goodness with a mixture of green olives, raisins and cilantro.
- 1 cauliflower head, cut into florets
- 1 tablespoon extra virgin olive oil
- 2 teaspoons salt
- 2 teaspoons roasted cumin seeds, crushed
- 1 cookie sheet, lined with aluminum foil
Preheat oven to broil.
Place the cauliflower florets onto the cookie sheet. Add the oil, salt and cumin. Mix well and roast for 30 minutes till the florets are golden brown. Keep aside.
- 2 tablespoons olive oil
- 1 large yellow onions, chopped
- 3 garlic cloves, chopped
- 1 tablespoon tomato paste
- 1 cup tomato sauce
- 2 tablespoons flour
- 1 cup chicken broth
- 2 cans chickpeas, washed and drained
Heat a large saucepan with olive oil. Add the onion and garlic. Saute on medium heat for 2 to 3 minutes. Add the tomato paste and sauté for a minute. Add the tomato sauce and bring to a boil. Add the flour and sauté for a minute. Add the chicken broth and chickpeas. Bring to a boil. Add the cauliflower and bring to a boil. Lower the heat to a simmer and cook for 20 minutes. Check for seasonings and add salt as necessary. Garnish with gremolata and serve with quinoa.
- ½ cup green olive (I used the ones that are stuffed with garlic), chopped
- ¼ cup golden raisin, chopped
- ½ cup cilantro, chopped
Mix the olives, raisins and cilantro in a small bowl. Sprinkle on the stew and serve.