SASS - Kabocha Squash and Spinach with Moroccan Spices

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Foodie weakness time!

Summer AND Winter squash with Moroccan Spice and chickpeas, fruit and nuts

 

 

* Exported from MasterCook *

 

Kabocha Squash and Spinach with Moroccan Spices

 

Recipe By :New Vegan Cookbook by Lorna Sass

Serving Size : 4 Preparation Time :0:00

Categories : 2001/08/06

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 teaspoon saffron threads

1 tablespoon water

1 1/2 tablespoons coriander seeds

1 1/2 teaspoons cumin seed

1/4 teaspoon ground cinnamon

1 pinch cayenne -- or to taste

2 tablespoons olive oil

1 8-oz each red onion -- thinly sliced into rings

1 8-oz each yellow onion -- thinly sliced into rings

1 1/2 tablespoons peeled minced ginger

2 1/2 cups chickpea cooking liquid (if it tastes good)

or vegetable broth, or water, plus more if needed

1 teaspoon salt

freshly ground pepper

10 dried apricots -- cut

(some in quarters and others in half)

1 1/2 cups cooked chickpeas

or one 15-ounce can, drained

2 pounds kabocha squash -- trimmed, seeded

and cut into 1-inch chunks

(or substitute peeled butternut, buttercup, or other

winter squash)

10 ounces spinach -- trimmed

of thick stems and torn into bits

1 teaspoon grated lemon zest

1 tablespoon fresh lemon juice -- may double

1/3 cup slivered almonds (optional) -- toasted, for garnish

 

1. Crumble the saffron into a small bowl and pour the water on top. Set aside.

 

2. Place the coriander and cumin seeds in a small, heavy skillet and set over

high heat. Toast, stirring frequently, until the spices emit a fragrance, pop,

or begin to darken, 1 to 2 minutes. (Take care not to burn them.) Immediately

transfer the seeds to a coffee grinder reserved for this purpose (or use a

mortar and pestle). Cool for a minute or two, then grind into a fairly fine

powder. Blend in the cinnamon and cayenne. Set aside.

 

3. In a heavy 5-quart pot, heat the oil. Stir in the red and yellow onion rings

and cook over medium-high heat, stirring frequently, until they begin to brown,

4 to 5 minutes. Stir in the ginger and reserved ground spices and cook for 20

seconds. Add the chickpea cooking liquid, reserved saffron and its soaking

water, salt, and a few twists of pepper. Bring to a boil.

 

4. Stir in the apricots, chickpeas, and squash. Cover and cook over medium heat,

stirring occasionally, until the squash is tender but still firm, 20 to 35

minutes. (Peeled butternut or buttercup will probably take less time than

unpeeled kabocha.) Stir in a bit of broth or water during this time if the

mixture becomes dry.

 

5. Stir in the spinach and lemon zest. Cover and cook just until the spinach is

tender, a minute or two. Adjust the seasonings. Just before serving, stir in

enough lemon juice to balance the sweetness.

 

6. The stew will thicken as it stands, but if you wish to thicken the sauce

immediately, mash a few pieces of squash against the sides of the pot with a

fork, and stir well to blend. Garnish individual portions with slivered almonds,

if you wish.

 

OTHER IDEAS -- Substitute pitted prunes for the apricots.

 

Omit the spinach and cook the squash with 1 pound of Swiss chard, stems thinly

sliced and leaves coarsely chopped. Ruby chard is especially pretty.

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 1088 Calories; 11g Fat (8.2% calories

from fat); 23g Protein; 254g Carbohydrate; 39g Dietary Fiber; 0mg Cholesterol;

644mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 13

1/2 Fruit; 1 1/2 Fat.

 

NOTES : 1) The spices of the Moroccan kitchen tantalize me time and again. After

years of experimenting, I've discovered that they happily marry the ingredients

of far-off shores. 2) A case in point is this brightly colored vegetable stew

featuring the sweet, dense, orange-fleshed Japanese pumpkin known as kabocha.

Kabocha is a roundish, striped, green-orange squash whose appearance closely

resembles a buttercup squash (which can be used as a substitute). Kabocha are

almost always available in health-food stores that carry organic produce. Look

for one that feels firm and heavy for its size, and chances are you'll be in for

a real treat. Kabocha's rind becomes as tender as its flesh, making peeling

unnecessary. What more could you ask of a squash? 3) This stew makes fine

company fare. The fragrance of far-away places will welcome guests to your home,

and the bright splashes of squash orange and spinach green will bring good

cheer. The dish is substantial enough to serve o!

n it

s own, but couscous makes a natural companion, It's fun to press individual

portions of couscous into ramekins or flat-bottomed coffee cups and unmold them

on one end of the plate.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 26086 1582 0 0 0 0 0 0 0 2406 0 0 0 0 0 0 0

 

 

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