Moroccan Vegetable Stew With Roasted Buckwhea

Name: Moroccan Vegetable Stew With Roasted Buckwhea
Yield: 6.0
Ingredients: 2.0 tablespoon Olive Oil; 2.0 Garlic Coarsely Chopped; 1.0 T Grated Fresh Ginger; 1.0 T Ground Cumin; 1.0 T Ground Cinnamon; 0.5 teaspoon Ground Tumeric; 2.0 Sm Onions; 3.0 Md Carrots; 4.0 Baby Turnips Trimmed And Quartered; 0.5 pound Sweet Potatoes Peeled And Cubed; 1.0 cup Tomato Juice; 1.0 cup Water; 1.5 cup Cooked Chick Peas; 0.5 cup Seedless Raisins; 2.0 Sm Zucchini; 1.5 cup Button Mushrooms Halved If Large; 2.0 tablespoon Chopped Fresh Parsley Salt Freshly Ground Black Pepper; 3.0 cup Water; 2.5 cup Roasted Buckwheat; 2.0 tablespoon Olive Oil; 0.5 teaspoon Salt; 0.5 cup Cashew Nuts Toasted Parsley Sprigs For Garnish

Moroccan Vegetable Stew With Roasted Buckwhea is a home-style recipe made with Olive Oil, Garlic Coarsely Chopped, T Grated Fresh Ginger, T Ground Cumin, T Ground Cinnamon, and Ground Tumeric. Serves 6.

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🍽 Per 6.0

Ingredienti

2.0 tbsp Olive Oil
2.0 Garlic Coarsely Chopped
1.0 T Grated Fresh Ginger
1.0 T Ground Cumin

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Preparazione (anteprima)

1
Heat the oil in a large skillet and saute the garlic,
2
ginger, cumin, cinnamon, and tumeric for 2 minutes.

Add the onions, carrots, turnips, and potatoes and

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