Chickpea patties, or falafel, are popular throughout the Middle East and North Africa, and are eaten as an appetizer, a snack, in a pita bread sandwich, or as a main dish.
1 1/2 cups cooked or 1 (15.5-ounce) can chickpeas, drained and rinsed
1/2 cup chopped onion
1 garlic clove, chopped
1/4 cup minced fresh parsley
2 teaspoons fresh lemon juice
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup dried bread crumbs
Cold-pressed canola oil, for frying
In a food processor, combine the chickpeas, onion, garlic, parsley, lemon juice, cumin, coriander, cayenne, salt, black pepper, and 1/4 cup of the breadcrumbs, and process until well combined. Taste to adjust seasonings. Form the mixture into patties, using about 2 tablespoons of the mixture for each one. If the mixture is not firm enough to shape into patties, add another tablespoon or two of bread crumbs. Dredge the patties in the remaining bread crumbs. Heat a thin layer of canola oil in a large skillet over medium-high heat. Add the patties and cook 3 to 4 minutes on each side, or until nicely browned. Repeat until all of the falafel are cooked.
Serves 4
Peanuts and okra, used throughout Africa, are showcased in this spicy soup. If okra is unavailable, substitute sliced zucchini or cut green beans.
1 tablespoon cold-pressed canola oil
1 yellow onion, chopped
1 carrot, chopped
1 red bell pepper, seeded and chopped
2 small fresh serrano or other hot chiles, chopped
1/2 cup creamy peanut butter
3 cups Vegetable Broth (see page xxiii)
1 (14.5-ounce) can diced tomatoes, drained
1 1/2 cups cooked rice
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1 cup fresh okra, cut into 1/4-inch rings
Salt and freshly ground black pepper
1/2 cup roasted salted peanuts, crushed
Heat the oil in a large saucepan over medium heat. Add the onion, carrot, bell pepper, and chiles. Cover and cook until softened, about 10 minutes. Stir in the peanut butter, then add the broth, stirring to blend. Add the tomatoes and bring to a boil. Reduce the heat to low and simmer until vegetables are tender, about 15 minutes. Add the rice, ginger, and coriander, and simmer 10 minutes.
Use a stick blender to puree a portion of the soup or transfer 2 to 3 cups of the soup to a blender or food processor and puree until smooth, then return to the pot. Add the okra and season to taste with salt and pepper. Cook until the okra is tender, about 15 minutes longer. To serve, ladle the soup into bowls and sprinkle with the crushed peanuts.
Serves 4
Yams can sometimes be hard to find, however, they are generally interchangeable with sweet potatoes in recipes. In Africa, peanuts are known as groundnuts. For a less spicy stew, use mild chiles. Serve over rice or couscous.
2 tablespoons olive oil
1 yellow onion, chopped
3 garlic cloves, minced
1 red bell pepper, seeded and chopped
2 pounds sweet potatoes or yams, peeled and cut into 1/2-inch chunks
1 carrot, cut into 1/4-inch slices
3 small fresh hot chiles, seeded and chopped
1 (14.5-ounce) can diced tomatoes, drained
1/3 cup peanut butter
3 cups Vegetable Broth (see page xxiii)
2 teaspoons light brown sugar, or a natural sweetener
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup chopped or crushed roasted peanuts
Heat the oil in a large saucepan over medium heat. Add the onion, garlic, bell pepper, sweet potatoes, carrot, and chiles. Cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the tomatoes, peanut butter, broth, sugar, cumin, coriander, cinnamon, salt, and pepper, and bring to a boil. Reduce the heat to medium and simmer until the vegetables are tender and the sauce has thickened, about 30 minutes. Taste and adjust seasonings. Garnish with the peanuts and serve.
Serves 4
Be sure to use the small pie pumpkin for this recipe, not the large jack-o’-lantern kind. You can also use a winter squash in this recipe, such as butternut or buttercup.
1 tablespoon cold-pressed canola oil
1 large yellow onion, chopped
4 garlic cloves, finely minced
2 small, fresh hot chiles, seeded and chopped
1 teaspoon grated fresh ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
2 pounds pumpkin or winter squash, seeded, peeled, and cut into 1/2-inch dice
1 (14.5-ounce) can diced tomatoes, drained
1 1/2 cups water
1 tablespoon dark brown sugar, or a natural sweetener
Salt and freshly ground black pepper
1 1/2 cups cooked or 1 (15.5-ounce) can dark red kidney beans, drained and rinsed
Heat the oil in a large saucepan over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the garlic, chiles, ginger, cinnamon, cumin, allspice, and cloves, and cook, stirring, for 1 to 2 minutes. Add the pumpkin and toss until evenly coated with the spices. Stir in the tomatoes, water, sugar, and salt and pepper to taste. Bring to a boil, then reduce the heat to low. Add the beans, cover, and simmer until the vegetables are tender, about 45 minutes.
Serves 4
This delicious West African soup is moderately spiced with curry and cayenne but balanced by the sweetness of apple and the creaminess of vegan yogurt. Add less cayenne if you want a milder soup. Additional garnishes might include chopped apple, raisins, or peanuts.
1 tablespoon cold-pressed canola oil
1 yellow onion, chopped
2 celery ribs, chopped
2 teaspoons curry powder
2 Granny Smith apples, peeled, cored, and chopped
2 cups Vegetable Broth (see page xxiii)
1 cup apple juice
1/2 cup vegan yogurt
1/2 teaspoon cayenne
1/2 teaspoon salt
2 tablespoons minced parsley
Heat the oil in a large saucepan over medium heat. Add the onion and celery, cover, and cook until softened, stirring occasionally, about 5 minutes. Stir in the curry powder and apple and cook 2 minutes. Add the broth and apple juice and simmer for 10 minutes. Remove from the heat to cool slightly.
Transfer the mixture into a blender or food processor. Add the vegan yogurt, cayenne, and salt, and process until smooth.
Pour the soup into a large bowl and refrigerate for 2 hours or until cold. Serve chilled, garnished with the minced parsley.
Serves 4
Called harira in Arabic, this thick spicy bean and vegetable soup is eaten in Morocco to break the Islamic fast of Ramadan. While there are many versions of this soup in Morocco, chickpeas and lentils are usually included, making it a perfect beginning for a hearty vegan soup.
2 tablespoons olive oil
1 yellow onion, chopped
1/2 cup chopped celery
3 garlic cloves, chopped
1 (14.5-ounce) can diced tomatoes, undrained
3/4 cup dried lentils
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cardamom
1 tablespoon tomato paste
4 cups Vegetable Broth (see page xxiii)
1 1/2 cups cooked or 1 (15.5-ounce) can chickpeas, drained and rinsed
2 teaspoons Harissa Sauce (page 121)
1 tablespoon fresh lemon juice
2 tablespoons chopped parsley or cilantro
Heat the oil in a large pot over medium heat. Add the onion, celery, and garlic. Cover and cook until softened, about 5 minutes. Add the tomatoes, lentils, cinnamon, coriander, turmeric, ginger, cumin, salt, pepper, and cardamom and cook 5 minutes longer. Stir in the tomato paste, then add the broth and bring to a boil. Reduce the heat to low, cover and cook for 45 minutes, or until the lentils are tender.
Add the chickpeas and harissa and cook uncovered for 10 minutes. Stir in the lemon juice and cook a minute longer. Serve sprinkled with the chopped parsley or cilantro.
Serves 4
The classic—and fiery—North African condiment is used in soups and stews or served with grilled vegetables. If you prefer more flavor than heat, use ancho or other mild chiles instead of hot ones.
8 to 10 dried hot red chiles
1 tablespoon olive oil
4 garlic cloves
1 teaspoon ground coriander
1 teaspoon ground caraway
1/2 teaspoon salt
2 teaspoons fresh lemon juice
1/4 cup water
Stem and seed the chiles, and break them into pieces. Place the chiles in a heatproof bowl and cover with boiling water. Soak the chiles for 15 minutes. Drain but do not pat dry.
Combine the chiles, oil, garlic, coriander, caraway, and salt in a food processor and process to a paste. Add the lemon juice and water and process until smooth, adding a little extra water if the sauce is too thick. The sauce is now ready to use in recipes.
Makes about 1 cup
A tagine is a boldly spiced Moroccan stew named after the earthenware pot in which it is traditionally cooked. It has a unique flavor that is at once sweet, sour, and spicy. If you omit the harissa, the dish will be nicely spiced without being hot. Instead of the seitan, you can use chickpeas or tempeh. Serve over freshly cooked rice or couscous.
1 cup dried apricots
1 tablespoon olive oil
8 ounces seitan, cut into 1/2-inch dice
1 yellow onion, chopped
2 carrots, chopped
1 red bell pepper, chopped
2 garlic cloves, minced
2 teaspoons minced fresh ginger
1 (14.5-ounce) can diced tomatoes, drained
1/2 teaspoon ground coriander
1/2 teaspoon cayenne
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups Vegetable Broth (see page xxiii)
1 teaspoon fresh lemon juice
1 teaspoon Harissa Sauce (page 121)
2 tablespoons minced fresh parsley
1/4 cup toasted, slivered almonds
Soak the apricots in a bowl of hot water for 30 minutes, then drain, cut in half, and set aside.
Heat the oil in a large pot over medium heat. Add the seitan and cook until brown. Add the onion, carrots, bell pepper, garlic, and ginger. Cover, and cook until softened, about 5 minutes. Stir in the tomatoes, coriander, cayenne, salt, and pepper. Add the broth and bring to a boil. Reduce the heat to low and simmer for 30 minutes. Add the reserved apricots, lemon juice, and harissa, and cook 10 minutes longer. Stir in the parsley. Taste to adjust the seasonings before serving. Serve sprinkled with the almonds.
Serves 4
Many versions of Jollof rice exist throughout West Africa, where the rice and bean combination makes a satisfying and nourishing meal. Increase or decrease the amount of cayenne according to your own taste.
2 tablespoons cold-pressed canola oil
1 yellow onion, chopped
1 green bell pepper, chopped
3 garlic cloves, minced
1/2 teaspoon cayenne
1 cup long-grain rice
1 (14.5-ounce) can diced tomatoes, drained
2 tablespoons tomato paste
2 cups Vegetable Broth (see page xxiii)
Salt and freshly ground black pepper
3 cups cooked or 2 (15.5-ounce) cans dark red kidney beans, drained and rinsed
2 tablespoons minced fresh parsley
Heat the oil in a large pot over medium heat. Add the onion, bell pepper, and garlic. Cover and cook until tender, about 5 minutes. Uncover and stir in the cayenne, then add the rice and cook, stirring for 1 minute.
Stir in the tomatoes, tomato paste, and vegetable broth. Season to taste with salt and pepper. Bring to a boil, then reduce the heat to low. Cover and cook until the rice is tender and the liquid is absorbed, 20 to 30 minutes.
Remove from the heat, stir in the beans, cover and set aside for 5 minutes. Taste to adjust seasonings. Serve garnished with the parsley.
Serves 4
What’s wat? It’s Ethiopian for “stew,” and it’s also very hot and spicy, so take care when adding the seasonings. Ethiopian stews are made with a traditional spice mixture called berbere, which consists of chiles, garlic, coriander, ginger, and some hard-to-find spices. This adaptation comes close. It is traditionally eaten with injera, a spongy flatbread made with teff.
2 tablespoons olive oil
1 large yellow onion, chopped
3 garlic cloves, minced
1 teaspoon minced ginger
1 pound seitan, cut into 1-inch slices
1/2 to 3/4 teaspoon cayenne
1 tablespoon tomato paste
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon ground coriander
1/4 teaspoon ground cardamom
1 (14.5-ounce) can crushed tomatoes
1 cup water
Freshly cooked rice
1/4 cup ground or crushed roasted peanuts
Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and ginger, and cook until softened, about 5 minutes. Add the seitan and cook, turning once, until lightly browned, about 10 minutes.
Add the cayenne, tomato paste, salt, cumin, allspice, coriander, cardamom, and tomatoes, and mix well. Stir in the water and bring to a boil. Reduce the heat to low and simmer for 30 minutes or until flavor has developed. Serve hot over rice, sprinkled with ground peanuts.
Serves 4
The combination of black-eyed peas and collards is popular in the American South and can no doubt trace its roots to dishes such as this one from Africa. Serve over rice.
2 tablespoons olive oil
1 yellow onion, chopped
3 garlic cloves, minced
2 hot green chiles, seeded and minced
2 teaspoons grated ginger
8 ounces collard greens, coarsely chopped
2 cups water
1 teaspoon salt
3 cups cooked or 2 (15.5-ounce) can black-eyed peas, drained and rinsed
Freshly ground black pepper
Heat the oil in a large pot over medium heat. Add the onion, garlic, chiles, and ginger. Cover and cook until softened, about 5 minutes. Stir in the collards, water, and salt and bring to a boil, then reduce the heat to low and simmer until the collards are tender and most of the water is evaporated, about 20 minutes.
Stir in the black-eyed peas and pepper, to taste, and continue cooking until heated through. Taste to adjust seasonings.
Serves 4
Yams are indigenous to Africa, but the soft-fleshed orange sweet potatoes found in American supermarkets are often referred to as yams, to differentiate from the firm-fleshed yellow variety of sweet potatoes.
4 large sweet potatoes or yams
Salt
1 small red onion, minced
1 cup frozen peas, thawed
1/4 cup cold-pressed canola oil
3 tablespoons lemon juice
1 teaspoon sugar, or natural sweetener
1/4 teaspoon cayenne
Place the unpeeled sweet potatoes in a saucepan and cover with water. Bring to a boil, salt the water, and cook until tender, but firm enough to slice. Cool and peel the sweet potatoes, cut them into 1/4-inch-thick slices, and place them in a bowl. Add the onion and peas and set aside.
In a small bowl, combine the oil, lemon juice, sugar, and cayenne. Season to taste with salt and mix well, then pour over the potato mixture and toss gently to combine. Chill at least 1 hour before serving.
Serves 4 to 6
If you’ve never tasted the combination of tomatoes and peanuts, you’re in for a treat. Add more or less hot chile according to your taste.
4 ripe tomatoes, seeded and diced
3 scallions, chopped
1 small hot chile, seeded and minced
1 tablespoon chopped parsley
1/4 cup peanut butter
3 tablespoons fresh lime juice
2 tablespoons olive oil
Salt
2 tablespoons crushed peanuts
In a bowl, combine the tomatoes, scallions, chile, and parsley. Set aside.
In a small bowl, combine the peanut butter, lime juice, oil, and salt to taste. Stir to mix well, then stir in 2 tablespoons of water, or more if needed, to make a smooth and pourable dressing. Add the dressing to the vegetables and toss to combine. Sprinkle with the crushed peanuts.
Serves 4
This fragrant and colorful dish may be served hot, cold, or at room temperature. To amp up the protein, add a can of chickpeas.
2 cups Vegetable Broth (see page xxiii) or water
2 cups quick-cooking couscous
1/2 cup dried currants or raisins
2 tablespoons olive oil
2 shallots, minced
1 large red bell pepper, cut into 1/4-inch dice
2 zucchini, chopped
1 carrot, shredded
1 hot chile, minced
4 scallions, minced
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 teaspoon turmeric
Salt and freshly ground black pepper
1 tablespoon fresh lemon juice
1 tablespoon minced fresh parsley
Bring the broth to a boil in a saucepan. Stir in the couscous and currants. Remove from the heat, cover, and set aside for 10 minutes.
Heat the oil in a large skillet over medium heat. Add the shallots, bell pepper, zucchini, carrot, chile, scallions, coriander, cumin, cayenne, turmeric, and season with salt and pepper to taste. Increase the heat to medium-high and cook until the vegetables begin to soften, stirring frequently, about 5 minutes. Add the reserved couscous mixture and the lemon juice, and cook until heated through, about 3 minutes. Remove from the heat and stir in the parsley. Taste to adjust seasonings.
Serves 4 to 6
A traditional Egyptian breakfast of stewed fava beans, called Ful Medames, may sound a bit unusual to the uninitiated. But since it also makes a great high-protein lunch or dinner item, enjoy it whenever the mood strikes. If fava beans are unavailable, substitute lima beans. Add more cayenne for a hotter dish.
1 tablespoon olive oil
1/2 red onion, chopped
1/2 red bell pepper, chopped
2 garlic cloves, chopped
1 teaspoon ground cumin
1/8 teaspoon cayenne
2 cups cooked fresh, frozen, or canned fava beans, or limas
1 large ripe tomato, chopped
1/2 teaspoon salt
2 tablespoons chopped fresh parsley
Heat the oil in a saucepan over medium heat. Add the onion, bell pepper, garlic, cumin, and cayenne and cook 5 minutes, stirring. Add the cooked fava beans, tomato, salt, and enough water to simmer, about 1/2 cup. Cover, and cook about 10 minutes to heat through and blend flavors. Transfer the beans to a serving bowl and sprinkle with parsley.
Serves 4
The heady spices of Morocco make ordinary carrots extraordinary.
1 pound carrots, cut in 1/4-inch julienne
Salt
1 tablespoon olive oil
1 teaspoon minced garlic
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 teaspoon ground cinnamon
2 tablespoons fresh lemon juice
1 tablespoon sugar, or a natural sweetener
2 tablespoons minced fresh parsley
Place the carrots in a saucepan, cover with water, add salt, and bring to a boil. Cook until the carrots are tender, about 7 minutes.
While the carrots are cooking, heat the oil in a small skillet over medium heat. Add the garlic, coriander, cumin, cayenne, cinnamon, lemon juice, sugar, and salt to taste, and stir until fragrant, about 2 minutes.
Drain the carrots and place in a serving bowl. Pour on the spice mixture, garnish with parsley, and serve.
Serves 4
The use of curry powder is indicative of the East Indian influence in South African cooking, but this dish is also delicious without the curry. Use your own curry spice blend or any good commercial brand.
1 pound green beans, trimmed
1 tablespoon cold-pressed canola oil
1 yellow onion, chopped
1 garlic clove, mashed
1 fresh hot chile, minced
2 thin slices fresh ginger
1/2 teaspoon curry powder
Steam the green beans over boiling water until just tender. Run under cold water to stop the cooking process and retain the color. Set aside.
Heat the oil in a large skillet over medium heat. Add the onion and cook until browned, stirring occasionally, about 10 minutes. Add the garlic, chile, ginger, and curry powder. Mix well and add the green beans. Continue to cook over low heat, stirring occasionally, just until the beans are heated through and begin to brown, about 5 minutes.
Serves 4
Dishes flavored with peanuts and spiced with chiles are found throughout West Africa. This spinach dish is typical and delicious served over rice or couscous. Let your own heat tolerance be your guide on the amount of chiles to use. If you prefer, crumbled, dried chiles or hot red pepper flakes may be substituted for the fresh chiles.
1 pound fresh spinach, stemmed
1 tablespoon cold-pressed canola oil
1 small yellow onion, chopped
2 garlic cloves, minced
2 fresh hot chiles, seeded and minced
1 (14.5-ounce) can diced tomatoes, drained and finely chopped
1/4 cup creamy peanut butter
Salt
Steam the spinach over boiling water, until wilted, about 2 minutes. Remove from the heat and allow to cool. Chop the spinach and set aside.
Heat the oil in a large pot over medium heat. Add the onion, garlic, and chiles. Cover and cook until softened, about 7 minutes. Stir in the tomatoes and peanut butter and cook for 5 minutes, stirring to make a sauce. Add a little water if the mixture is too dry. Add the reserved spinach and cook, stirring, until hot. Season with salt to taste.
Serves 4
A classic Tunisian couscous can be prepared in a couscousiere, but a regular saucepan will work just fine.
1 tablespoon cold-pressed canola oil
1 yellow onion, cut into 1-inch dice
2 large carrots, cut into 1/2-inch slices
2 small turnips, peeled and quartered
1 red bell pepper, chopped
2 garlic cloves, chopped
3 cups Vegetable Broth (see page xxiii)
1 tablespoon soy sauce
1/4 teaspoon turmeric
1/4 teaspoon cayenne
Salt and freshly ground black pepper
1 (14.5-ounce) can diced tomatoes, drained
3 cups cooked or 2 (15.5-ounce) can chickpeas, drained and rinsed
1 teaspoon Harissa Sauce (page 121)
1 1/2 cups quick-cooking couscous
Heat the oil in a large pot over medium heat. Add the onion, carrots, turnips, bell pepper, and garlic. Cover and cook until softened, about 10 minutes. Stir in the vegetable broth, soy sauce, turmeric, cayenne, and salt and pepper to taste. Simmer uncovered until the vegetables are very tender, about 45 minutes. Stir in the tomatoes, chickpeas, and harissa, and keep warm over low heat.
In a saucepan, bring 2 1/2 cups of salted water to a boil. Add the couscous, cover, and remove from the heat. Set aside for 10 minutes. To serve, spoon the hot couscous into shallow bowls and top with the vegetable mixture.
Serves 4
This is a tasty way to use cold cooked rice, so plan ahead the next time you put on a pot of rice so you have plenty left over. Add additional spices to suit your taste.
1/2 cup dried apricots
1 tablespoon cold-pressed canola oil
1/2 cup pine nuts or walnut pieces
3 scallions, minced
3 1/2 cups cooked rice
2 tablespoons fresh minced parsley
1/2 teaspoon salt
1/2 teaspoon saffron threads or ground turmeric
1/4 teaspoon cayenne
1/4 teaspoon ground cardamom
1/4 teaspoon ground cumin
Place the apricots in a heatproof bowl. Cover with boiling water and set aside to soften, about 30 minutes. Chop and set aside.
Heat the oil in a skillet over medium heat. Add the pine nuts, stirring for 2 minutes, or until lightly browned. Add the scallions, rice, reserved apricots, parsley, salt, saffron, cayenne, cardamom, and cumin. Cook, stirring until well mixed and heated through, about 10 minutes. Taste and adjust seasonings.
Serves 4
Named for an incendiary red chile, in Africa the term piripiri has come to mean any dish that is spiced with hot red chiles. This fiery tofu dish certainly qualifies. Serve over rice or spear the tofu cubes with toothpicks and serve as an appetizer.
1 pound extra-firm tofu, drained and well pressed
3 garlic cloves, crushed
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
1 teaspoon cayenne
1/2 teaspoon salt
1 tablespoon fresh lemon juice
3 tablespoons olive oil
Cut the tofu into 1-inch cubes and place it in a shallow bowl. Set aside.
In a small bowl, combine the garlic, cumin, thyme, cayenne, salt, and lemon juice. Stir in the olive oil and mix well to blend. Pour the marinade over the tofu, tossing to coat. Cover and refrigerate for 2 to 3 hours.
Preheat the oven to 400°F. Transfer the tofu to an oiled baking pan, scraping any remaining marinade over the tofu. Bake until the tofu is golden brown, about 30 minutes.
Serves 4
This recipe is inspired by a dish called “zom” that is traditionally served with plantains or yams. Serve it over rice or couscous.
1 pound fresh spinach, stemmed
2 tablespoons cold-pressed canola oil
8 ounces seitan, cut into 1-inch cubes
1 yellow onion, sliced
1/2 cup tomato sauce, commercial or homemade
1 1/2 cups Vegetable Broth (see page xxiii)
2 tablespoons peanut butter
1 tablespoon soy sauce
1/4 teaspoon cayenne
Steam the spinach over boiling water for 2 minutes. Remove from the heat, and allow to cool. Chop the spinach and set aside.
Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the seitan and brown on all sides. Remove the browned seitan with a slotted spoon and set aside.
Add the remaining 1 tablespoon oil to the saucepan. When hot, add the onion and cook until lightly brown, about 7 minutes, then reduce the heat and add the tomato sauce, broth, peanut butter, soy sauce, and cayenne. Cook, stirring occasionally, until the mixture comes to a boil, then lower the heat and simmer 10 minutes to blend the flavors. Uncover, add the reserved seitan and spinach and cook 5 minutes longer, or until hot. Taste to adjust seasonings before serving.
Serves 4
It is a Moroccan tradition to serve couscous with seven vegetables. The vegetables themselves can be varied, according to taste. The dish makes a pretty presentation with the couscous mounded in the center of a large platter surrounded by colorful vegetables.
2 tablespoons olive oil
1 yellow onion, chopped
2 garlic cloves, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric or saffron threads
1/4 teaspoon cayenne
3 cups Vegetable Broth (see page xxiii)
1 sweet potato, peeled and cut into 1-inch chunks
2 carrots, cut into 1/2-inch slices
8 ounces green beans, cut into 2-inch lengths
1 pound small zucchini, halved lengthwise and cut into 2-inch pieces
1 1/2 cups cooked or 1 (15.5-ounce) can chickpeas, drained and rinsed
1 (14.5-ounce) can diced tomatoes, drained
Salt
1/2 cup frozen peas, thawed
2 cups quick-cooking couscous
1/2 cup raisins
2 tablespoons minced parsley
Harissa Sauce (page 121)
Heat the oil in a pot over medium heat. Add the onion, garlic, cumin, coriander, cinnamon, turmeric, and cayenne. Cover and cook for 5 minutes. Stir in the broth, sweet potato, carrots, and green beans and bring to a boil. Reduce the heat to medium, cover, and simmer for 10 minutes. Add the zucchini, chickpeas, tomatoes, and salt to taste. Simmer another 10 minutes, until all the vegetables are tender. Stir in the peas and remove from the heat. In a saucepan, bring 2 cups of salted water to a boil. Add the couscous and raisins, cover, and remove from the heat. Let stand 10 minutes, then add the parsley and fluff with a fork. Mound the couscous in the center of a large platter and surround with the vegetables. Serve the harissa sauce on the side. Serves 4