Moroccan-style Vegan Moghrabieh Recipe

Author: Nada E. - one arab vegan
Recipe type: Main dish | Cuisine: Middle Eastern
Prep time:  1 hour | Cook time:  25 mins | Total time:  1 hour 25 mins
Serves: Serves 6

Ingredients

2 cups dried moghrabieh (You can also use pearl or giant couscous)
1-2 cups of vegetable stock or water
1½ cups cooked chickpeas, drained and rinsed
1 medium red onion, chopped
2 medium tomatoes, roughly chopped
1 large red bell pepper, sliced
4 cloves of garlic, crushed
6 tbsp tomato paste
1 tbsp harissa spice mix
1.5 tsp cinnamon
1 tsp coriander
1 tsp cumin powder
2 tsp smoked paprika
2 cups butternut squash, peeled and cubed
2 cups small carrots, washed and trimmed
⅓ cup dried apricots, thinly sliced
¼ cup fresh coriander/cilantro, roughly chopped
Sea salt and black pepper to taste
4 tbsp olive oil, divided

Instructions

Start by roasting the butternut squash and carrots. Pre-heat your oven to 200 C/400 F then place the butternut squash on a non-stick sheet pan and drizzle with olive oil, salt and black pepper. Toss until all pieces are well coated and roast for 25-30 minutes until tender, stirring once halfway through. Repeat the above step with carrots, and set aside.

In the mean time, boil the moghrabieh in a large pot of salted water for 10-15 minutes until tender, then drain and set aside.

In a large pot or skillet, sauté the onions and garlic with 1 tbsp of olive oil for 3-5 minutes on medium heat before adding in the tomatoes, bell pepper, tomato paste and spices. Stir for 1 minute or so until fragrant.

Add the moghrabieh, roasted vegetables, apricots and a cup of vegetable stock. Mix thoroughly and allow to simmer uncovered until all the water is absorbed.

Stir through the remaining olive oil and adjust seasonings to taste.

Garnish with fresh coriander and serve.

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