The smell of spices and vegetables cooked together promises incredible impressions of the dish. These expectations will certainly come true when you try what happened: the perfect combination of seasonings, absorbed their aroma of turnips and carrots. Zucchini is also excellent fits into the dish, he is awarded a little fishy aroma, but present nutmeg pumpkin can tone the taste. Fennel may seem pronounced, therefore, if desired, it may not be use, but still try. Spiced vegetables also combine well with brown rice, for example, creating another блюдо здорового питания. 
Time: 1 hour. Complexity: easy Servings: 4 – 6 Recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Contents
Ingredients for the recipe:
Seven Braised Vegetables
- 450 gr butternut squash
- 1 small zucchini, sliced in wide circles
- 1 can (440 gr.) Canned chickpeas, rinse and drain liquid
- 1 tbsp. canned whole peeled tomatoes in their own juice
- 2 small turnips, peeled and cut into 4 parts
- 1/2 part of the fennel bulb, cut into thick slices along (to make it easier to do this, first leave the bottom whole part of the bulb)
- 1 medium onion, cut lengthwise into 4 lobes (so that it is easier to do, pre-leave the whole bottom bulbs)
- 3 cloves of garlic, crushed
- 1 large carrot, peeled and cut into pieces of length 5 cm.
- 1/3 Art. golden raisins
- 1 tbsp. l peeled and chopped fresh ginger
- 1 tbsp. l coarse salt
- 2 tsp each ground cumin, paprika and sugar
- 1.5 tsp ground turmeric
- 1/8 tsp ground cloves
- 1 cinnamon stick broken in half
- 2 tbsp. water
- 4 sprigs of fresh parsley tied in a bunch of culinary a thread
Couscous
- 2 tbsp. cold water
- 1 tbsp. l (15 gr.) Butter
- 1 tsp coarse salt
- 1.5 tbsp. couscous
- 1/2 tbsp. chopped almonds toasted
- Harissa (Tunisian spicy sauce)
Recipes with similar ingredients: couscous groats, nutmeg squash, zucchini, chickpeas, tomatoes, turnip turnips, carrots, fennel onion, ginger root, almonds, raisins, cumin, paprika, turmeric, cloves, cinnamon, garnish bouquet, parsley
Recipe preparation:
- To cook stewed vegetables: place the garlic, turnips, onions, carrots, fennel, raisins, ginger, salt, cumin, paprika, sugar, turmeric, cloves and cinnamon in a large soup pot with tight fitting lid. Pour in 2 tbsp. water and bring to a boil over high heat. Cover, reduce temperature and simmer until until the vegetables are slightly soft (about 10 minutes).
- Cut the pumpkin in half, and after removing the seeds, also into fractions. Tie parsley branches with culinary thread. Add the resulting a bunch in a pan with pumpkin, zucchini and chickpeas. Via fingers break tomatoes into large pieces. Keep your hands over the pan. Add the pieces of tomato along with the juice. Stew, lid until mixture thickens slightly and becomes fragrant, and vegetables – soft when pricked with a fork, but not mushy (about 15 minutes) (you can check the vegetables a little earlier, take them out as soon as they become soft, and return into the pan already before serving. They should be easy to cut laterally. part of the fork, but still keep in shape). Remove the sticks cinnamon.
- For the preparation of couscous: in a small stewpan bring to a boil water with butter and salt. Intervene couscous. Remove the stewpan from the heat, cover and leave until until water is absorbed and couscous does not swell (about 5 minutes). Put in a bowl and fluff with a fork. Before serving put couscous on a large serving platter and using a slotted spoon center the vegetables. Sprinkle them with broth and sprinkle almonds. Serve the remaining broth and harissa if desired. separately.
