Pumpkin & Pomegranate

I had to try out my new harissa spice mix from World Spice Merchants. I liked it so much in this stew that I am going back this weekend to buy some more blends. I wish the internet was fitted with smell-o-vision, I would stream live from my kitchen and you all would have drool puddles! I chose buckwheat for my “couscous” because it fits in with my “grain-free” dietary choices. The buckwheat isn’t like couscous, it isn’t light and fluffy but it is delicious. This combo makes for a very hearty meal. I served the stew with a side of roasted beets tossed with olive oil and toasted cumin. The fragrance my friends, the fragrance!

Moroccan Stew

Ingredients:

• 1 Large Onion, chopped
• 1 28 oz. Can Chopped Tomatoes
• 3-4 C. Cubed Kabocha or other Winter Squash
• 3 C. Water
• 2 C. Cauliflower Florets
• 2 Large Carrots, sliced into thick slices
• 3 Zucchini Squashes, chopped into thick slices
• 1 tsp. Cinnamon
• 1/2 tsp. Turmeric
• 1/4 tsp. Ground Cardamom
• 4 T. Harissa
• 2 15 oz. Can Garbanzo Beans, drained
• Sea Salt, to taste

Method:

1. In a heavy bottomed pot, combine the can of tomatoes and the sliced onion and heat to a simmer.
2. Add the Kabocha and the water and bring to a boil, cover and cook for 2 minutes.
3. Add the cauliflower in with the kabocha and simmer for another 2 minutes.
4. Add the carrots, zucchini, and spices to the pot and stir. Simmer until the kabocha is tender.
5. Add the beans and simmer just until they are warmed through.
6. Season with sea salt to taste.
7. Serve on top of the spiced buckwheat and sautéed almonds (recipes to follow)

Spiced Buckwheat

Ingredients:

• 1/2 tsp. Saffron Threads
• 1 tsp. Ground Ginger
• 1 T. Tomato Paste
• 2 T. Extra Virgin Olive Oil
• 4 C. Water
• 2 C. Un-Toasted Buckwheat Groats, rinsed
• 3/4 C. Raisins
• 1 tsp. Sea Salt

Method:

1. In a medium sized pot combine the saffron and ginger and toast for about 20 seconds or until fragrant.
2. Add the tomato paste, olive oil, and water and bring to a boil.
3. Add the rinsed buckwheat and reduce heat to a simmer. Simmer for 10-15 minutes or until liquid has been absorbed.
4. Toss in the raisins and season with sea salt. Cover and keep warm until ready to serve.

Sautéed Almonds

Ingredients:

• Extra Virgin Olive Oil
• 1 C. Raw Almonds
• Sea Salt

Method:

1. Heat up a drizzle of olive oil in a heavy bottomed pan and toss in the almonds.
2. Toast the almonds, stirring often, until they begin to turn darker and you can smell their fragrance.
3. Season with sea salt.