Post by Loupy on Aug 10, 2015 11:38:52 GMT -7
Moroccan Roasted Vegetable Pilaf with Chickpeas
From: Joanne @ joanne-eatswellwithothers.com/
This Moroccan roasted vegetable pilaf with chickpeas is rich in warm flavors and some of the season's best roasted root vegetables - it makes for a great ethnically inspired meal.
Yield: 6 servings
Ingredients
1½ lb sweet potato, peeled and diced
10 oz parsnips, peeled and diced
1½ tbsp olive oil
1 tsp ras el hanout*
9 oz carrots, peeled and diced
1 tsp kosher salt, divided, plus more to taste
2 cups vegetable broth
1 cup uncooked bulgur
2 cups cooked chickpeas
For the topping
1 tbsp olive oil
1 onion, thinly sliced
¼ cup sliced almonds, toasted
¼ cup dried currants
1 tsp ground cinnamon
1 tbsp honey
Instructions
Preheat the oven to 450.
In a large bowl, combine the sweet potatoes, parsnips, olive oil, ras el hanout, and carrots.
Mix in ½ tsp salt.
Spread out on a parchment-lined baking sheet and bake for 30-40 minutes, or until vegetables are tender.
Bring broth to a boil in a medium saucepan.
Stir in the bulgur and ½ tsp salt.
Lower the heat to a simmer, cover and cook for 15-20 minutes or until broth has evaporated and bulgur is cooked.
Let stand covered for 5 minutes before fluffing.
Stir in the chickpeas.
For the topping, heat 1 tbsp olive oil in a medium skillet over medium heat.
Add in the onion slices and cook for 12 minutes, stirring occasionally, until tender and golden brown.
Add in the almonds and currants.
Cook for two minutes.
Stir in the cinnamon and cook for 30 seconds.
Stir in the honey and remove from the heat.
Distribute the bulgur among the serving dishes.
Top with the roasted vegetables and then the onion topping.
Notes
*http://moroccanfood.about.com/od/maindishes/r/ras_el_hanout_recipe.htm
From: Joanne @ joanne-eatswellwithothers.com/
This Moroccan roasted vegetable pilaf with chickpeas is rich in warm flavors and some of the season's best roasted root vegetables - it makes for a great ethnically inspired meal.
Yield: 6 servings
Ingredients
1½ lb sweet potato, peeled and diced
10 oz parsnips, peeled and diced
1½ tbsp olive oil
1 tsp ras el hanout*
9 oz carrots, peeled and diced
1 tsp kosher salt, divided, plus more to taste
2 cups vegetable broth
1 cup uncooked bulgur
2 cups cooked chickpeas
For the topping
1 tbsp olive oil
1 onion, thinly sliced
¼ cup sliced almonds, toasted
¼ cup dried currants
1 tsp ground cinnamon
1 tbsp honey
Instructions
Preheat the oven to 450.
In a large bowl, combine the sweet potatoes, parsnips, olive oil, ras el hanout, and carrots.
Mix in ½ tsp salt.
Spread out on a parchment-lined baking sheet and bake for 30-40 minutes, or until vegetables are tender.
Bring broth to a boil in a medium saucepan.
Stir in the bulgur and ½ tsp salt.
Lower the heat to a simmer, cover and cook for 15-20 minutes or until broth has evaporated and bulgur is cooked.
Let stand covered for 5 minutes before fluffing.
Stir in the chickpeas.
For the topping, heat 1 tbsp olive oil in a medium skillet over medium heat.
Add in the onion slices and cook for 12 minutes, stirring occasionally, until tender and golden brown.
Add in the almonds and currants.
Cook for two minutes.
Stir in the cinnamon and cook for 30 seconds.
Stir in the honey and remove from the heat.
Distribute the bulgur among the serving dishes.
Top with the roasted vegetables and then the onion topping.
Notes
*http://moroccanfood.about.com/od/maindishes/r/ras_el_hanout_recipe.htm
