Moroccan-Spiced Vegetable Stew with Lemon Almond Amaranth
Gluten-Free, High-Protein, Mineral-Rich
Servings 4Servings
Author Active Vegetarian
Ingredients
Vegetable and Tempeh Stew
1/2large butternut or kabocha squashpeeled and cut into chunks (about 4 cups)
1large eggplant unpeeled and cut into bite-size pieces (about 6 cups)
2Tbspcoconut oil or olive oil
1tspsea salt
6vine-ripened tomatoescut into bite-size pieces
1/2cupunsulphured dried apricot(or raisins)
3garlic clovespeeled and minced
1large chunk fresh gingerpeeled and coarsely chopped
1Tbspcoconut aminos
2tspground coriander
2tspground cumin
1tspsmoked paprika
1tspturmeric
1tspcinnamon
2Tbspcoconut oilolive oil or water
2onionspeeled and finely diced
1cuppurified water
200gtempehcut into 25 cubes (we used chickpea-lentil tempeh)
1cupkalede-stemmed and chopped
2Tbsplemon juice
Lemon Almond Amaranth
1cupuncooked amaranth
1 1/2cupswater
1/2tspsea salt
1/4cupunsulphured dried apricotdiced
1/4cupalmondscoarsely chopped
1Tbsp lemon zest
fresh ground pepper
To serve:
1/4cupkalamata olivespitted and cut julienne style
1/4cupsliced almonds
1/4cupflat-leaf parsleychopped
Instructions
For the vegetable and tempeh stew, preheat the oven to 375 F and line 2 large baking sheets with parchment paper.
Spread squash chunks on one baking sheet and eggplant on the other. Drizzle each with oil and sprinkle with sea salt, toss to coat and roast for about 40-45 minutes, or until very soft.
Meanwhile, put the tomatoes, dried apricots, garlic, ginger, coconut aminos and spices (coriander, cumin, smoked paprika, turmeric, and cinnamon) in a blender and mix into a smooth paste. Set aside.
In a large heavy pot or Dutch Oven heat oil (or water) over a low to medium heat. When hot, add the onions and sauté, stirring frequently, over low heat for 5-6 minutes or until soft and golden brown. Add the tomato/spice paste and cook while stirring for 5 more minutes, or until fragrant.
Add 1 cup of water, bring to simmer and add the tempeh. Cook for 5 minutes to allow flavours to absorb. Next, add the kale, roasted squash, and eggplant, simmering for 3 minutes. Season with the lemon juice, adjusting if necessary.
For the Lemon, Almond Amaranth put the amaranth in a large bowl. Fill with cold water. Drain into a strainer and repeat this rinsing and draining process 4 more times.
Place the rinsed amaranth to a medium-sized saucepan, add water, salt, and dried apricots and bring to a boil, then reduce the heat and let simmer until liquid is absorbed, about 20 minutes.. Take it off the heat and let sit for a few minutes. Add the chopped almonds, lemon zest, fresh ground pepper. Gently mix with a fork to incorporate.
To serve, spoon the vegetable and tempeh stew into bowls. Garish with olives, parsley, and sliced almonds if you wish and serve with cook amaranth on the side.