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Moroccan Greens

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Ingredients

Adjust Servings:
1 tablespoon olive oil
1 small onion, finely chopped
4 garlic cloves, crushed
1 tablespoon fresh ginger, grated
2 teaspoons paprika
2 teaspoons ground coriander
1 teaspoon turmeric
1/4 teaspoon cayenne
1 - 2 tablespoon ground cumin
1 large sweet potato, cut into chunks
4 1/2 cups vegetable stock
2 (400 g) cans chickpeas, drained and rinsed
baby spinach leaves
8 sugar snap peas, topped and tailed
8 green beans, sliced

Nutritional information

439.5
Calories
42 g
Calories From Fat
4.7 g
Total Fat
0.6 g
Saturated Fat
0 mg
Cholesterol
420.4 mg
Sodium
84.6 g
Carbs
10.7 g
Dietary Fiber
2.7 g
Sugars
15.2 g
Protein
244g
Serving Size

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Moroccan Greens

Features:
    Cuisine:

    I took the seasonings and made my own twist using sweet potatoes, baby bok choy, onions, chic peas, and quinoa. I subbed 1 cup of carrot juice for 1 cup of the broth to add flavor and vitamins. Added some sriracha at the end to add more spice.

    • 50 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Moroccan Greens, A vegetable dish which can be served as one of several dishes in a vegetarian Moroccan banquet or as a side dish to a meat dish, in which case it would serve many more than 6 people This recipe for Moroccan Greens has been adapted and posted for the 2005 Zaar World Tour from a recipe which I found on Huey’s website Huey (Iain Hewitson) is an Australian chef who has written several recipe books and hosts a popular TV cooking show twice daily on weekdays He also runs Tolarno’s restaurant in Melbourne Whenever vegetable stock is an ingredient in a recipe, as it is in this recipe, use my Vegetable Stock Recipe #135453 because it is heaps more flavoursome than any other vegetable stock I had previously come across , I took the seasonings and made my own twist using sweet potatoes, baby bok choy, onions, chic peas, and quinoa I subbed 1 cup of carrot juice for 1 cup of the broth to add flavor and vitamins Added some sriracha at the end to add more spice , I took the seasonings and made my own twist using sweet potatoes, baby bok choy, onions, chic peas, and quinoa I subbed 1 cup of carrot juice for 1 cup of the broth to add flavor and vitamins Added some sriracha at the end to add more spice


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    Steps

    1
    Done

    Heat the Oil in a Large Non-Stick Pan and Gently Saut the Onion, Garlic and Ginger.

    2
    Done

    Add the Spices and Briefly Toss the Contents of the Pan to Toast the Spices.

    3
    Done

    Then Add the Sweet Potato, 2 Cups of Vegetable Stock and the Chickpeas. Mix Well, Cover and Cook For About 10 Minutes.

    4
    Done

    When the Sweet Potato Is Tender, Add the Spinach, Snap Peas, Beans and Wonga Bok. Mix Well, Cover and Briefly Cook Until the Green Vegetables Are Just Beginning to Wilt.

    5
    Done

    While the Vegetables Are Cooking, Bring 21/2 Cups of Vegetable Stock to the Boil.

    6
    Done

    Then Place the Couscous and Raisins in a Bowl and Pour the Boiling Stock Over Them. Stir and Set Aside For 5 Minutes, Fluffing Up Now and Again With a Spoon as You Add the Boiling Water.

    7
    Done

    to Serve, Mound the Couscous on Individual Plates and Top With the Vegetables and the Cooking Juices.

    Avatar Of Liam Rodriguez

    Liam Rodriguez

    BBQ enthusiast known for his expertly smoked and tender meats.

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