"This hearty stew is best served with a big platter of couscous. You may also serve it with Morrocan bread or with a crusty Fench or Italian loaf and Moroccan salads or any green salad. In Morocco a very hot sauce known as harissa, made up of Moroccan Chile-Garlic Paste (page 674) and some liquid from the stew is passed around in a bowl."
Ingredients
5 tablespoons olive oil
1 large onion, peeled and finely chopped
4 garlic cloves, peeled and finely chopped
1 ½ cups dried chickpeas, soaked and cooked according to the directions on page 26, with skins removed, if you wish, and the cooking liquid drained and reserved
1 (28-ounce) can plum tomatoes, finely chopped, liquid reserved or 2 cups peeled and chopped fresh tomato
2 medium waxy potatoes, peeled and cut into 1-inch pieces
5 to 6 tablespoons finely chopped fresh parsely
5 to 6 tablespoons finely chopped fresh cilantro leaves
2½ to 3 teaspoons salt
2 teaspoons ground cumin
½ teaspoon ground turmeric
1 teaspoon ginger powder
A few saffron threads or a pinch of saffron powder (optional)
¼ teaspoon cayenne (optional)
1 medium sweet potato, peeled and halved lengthwise, then cut crosswise into 1-inch pieces
3 small carrots, peeled and cut into 1-inch pieces
1 large zucchini, halved lengthwise, then cut crosswise into 1-inch pieces
Harissa Sauce
5 teaspoons Moroccan Chile-Garlic Paste (page 674)
½ teaspoon salt
Method
- Put the oil in a large (12-inch) pot and place over medium-high heat. Add the onion and stir and fry for 5 minutes, or until it begins to brown around the edges. Add in the garlic and stir for about 1 minute, or until it turns golden.
- Now add the chickpeas, 1¼ cups reserved cooking liquid, the tomatoes, potatoes, parsley cilantro, salt, surun, turmeric, ginger, saffron, and cayenne
- Measure the reserved tomato liquid and add enough water to make 2½ cups of liquid in total. Add to pot and bring to a boil. Cover, turn the heat to low, and cook for 20 minutes.
- Add the sweet potato and carrots, Bring to a boil, cover, reduce the heat again, and continue to cook for 10 minutes.
- Add the zucchini, bring to a boil once again, cook, covered on low heat, for 7 to 8 sunutes, or until the zucchint is tender.
Source
Madhur Jaffrey's World Vegetarian, p.30.