Wednesday, December 21, 2016

Moroccan Chickpea Casserole - Raw & Vegan

The smell and texture of this slightly sweet yet savory dish is sure to satisfy. Serve it in a bowl like stew, or pour it over veggie rice and present it on a platter. You will need to start preparing a few days ahead to allow for soaking of chickpeas.

1/2 cup dried chickpeas, soaked (in 2 cups water, set aside in the fridge for 3-4 days, changing soak water daily)
1/2 cup sun-dried tomatoes, soaked (in 1 cup water for 30 minutes)
3 cups tomatoes, chopped
2 Tbsp red onion, chopped
2 cloves garlic
1/4 cup Preserved Lemons (optional)
1/2 Tbsp Miso
2 Tbsp raw agave
1 Tbsp fresh lemon juice
1/2 Tbsp cumin, ground
1/2 tsp cinnamon
1/4 tsp turmeric, ground
Pinch Himalayan Sea Salt
Pinch black pepper, freshly ground
Pinch cayenne pepper
1 cup sweet potato noodles (in spiral veggie slicer using the smallest blade)
1 cup cilantro leaves, roughly chopped
1/2 cup carrot, finely diced
1/2 cup red bell pepper, finely diced
1/2 tsp pure psyllium husk (to thicken)

·         In a food processor, process tomatoes, onion, garlic, Preserved Lemons, soaked sun-dried tomatoes with 1/4 cup of soaking liquid, until smooth
·         To food processor add Miso, agave, lemon juice, cumin, cinnamon, turmeric, salt, pepper and cayenne – process until mixed through
·         Transfer to a bowl – add sweet potato noodles, cilantro, carrot, bell pepper, soaked chickpeas, psyllium husk, and stir well
·         Transfer mixture from the bowl into an 8” square casserole dish
·         Remove bottom two shelves from dehydrator placing dish on bottom  
·         Dehydrate at 105ºF for 2 hours or more and do a taste test - It is ready when the mixture is warmed all the way through and the flavours have blended

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