This is a recipe that I have been wanting to try for years, and I finally got around to it. It didn’t disappoint! It was spicy, sweet and savory all at the same time. It reminds me of a spicy version of one of my favorite foods, eggplant caponata. And the best part is, it gets better with age, so the leftovers are just as delicious. I recommend making it during the day, and eating it at night to let the flavors marry and deepen. I actually took pictures of the first day and the next night.
First night, with a sprinkle of unneeded parm. cheese.
I will post the original recipe, and note my changes.
Serves 2. prep 5 minutes, cook time 45 minutes. (It took me about 10 to prep and 35 to cook)
- 1 tsp. olive oil (i used cold pressed OO spray)
- 1 medium onion, peeled and chopped
- 1 garlic clove, peeled and chopped (i used 3)
- 1/2 tsp. ground anise
- 2 green cardamom pods, bruised (I used a ground ball of all spice)
- 1/2 fresh red chili, seeded and finely chopped (I used cayenne)
- 1 1/4 cups hot vegetable stock
- 7 oz (200g) tomatoes, chopped—i used canned as suggested
- 1 3/4 oz (50g) turnip, parsnip or rutabaga, diced (I used a whole parsnip)
- 1 medium potato, peeled and diced (I used sweet potato)
- 1 small carrot, peeled and diced
- 2 3/4 oz (75g), canned chickpeas rinsed (I used about 2/3 a cup)
- 1/2 cinnamon stick ( I used ground cinnamon, several dashes)
- 1 small zucchini, trimmed and diced
- scant 1/4 cup dried dates, chopped (I only had golden raisins, so I used about 1/3 cup)
- generous 1/3 cup dried apricots, chopped (see note above)
- (I added 1/2 inch chopped ginger)
- 1 3/4 oz (50g), dried weight, couscous
- scant 1/2 cup hot stock
- I actually used a roasted, chopped delicata squash and pureed it with water and a pinch of salt in the blender
- Heat the oil in a large, lidded, non stick pan over medium heat. Add the onion and garlic and sauté 5 minutes or until soft. Reduce the heat and add the spices and cook for 1 minute, stirring.
- Add the hot stock, tomatoes, parsnip, potato, carrot, chickpeas and cinnamon and bring to a boil. Reduce the heat, then cover for 30 minutes stirring occasionally.
- Add the zucchini, dates and apricots to the pan. Replace the lid and cook for an additional 15 minutes or until the fruit has fully absorbed the liquid.
- Meanwhile, prepare the couscous according to the directions on the package, using hot stock. For through to separate grains and then transfer to a hot plate and serve with vegetables and sauce.
For the recipe without my changes the cookbook says that it has 340 calories, 4.2 grams fat, and .5 grams sat. fat. Serves 2. With my changes it served 3-4.