Moroccan KAMUT® Brand and Chick Pea Stew

 

Makes 8 servings

  • 1 Tbs olive oil
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 1 red pepper, thinly sliced
  • 2 teaspoons ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 1 teaspoon paprika
  • ⅛ teaspoon cayenne pepper
  • ¼ teaspoon ground pepper
  • 1 teaspoon salt
  • 3 carrots, cut in ¼ inch rounds
  • 1 fennel bulb, stalks removed and cut in bite sized pieces
  • ½ head cauliflower, cut into florets
  • 1 cup cooked chickpeas
  • 2 cups cooked KAMUT® berries
  • 1 (28 ounce) can crushed tomatoes
  • 2 cups vegetable broth
  • 2 cloves garlic, minced

 

Heat a large greased pot over medium heat. Add onion, celery, and red pepper, and sauté until onions are translucent. Add cumin, cinnamon, ginger, paprika, cayenne pepper, salt, and pepper, and cook for another minute until fragrant. Add carrots and fennel. Cover and cook for 5 minutes. Add the cauliflower, chickpeas, cooked Kamut berries, tomatoes, vegetable broth, and garlic, making sure that everything is covered in liquid.

Bring to a boil, lower the heat, close the lid, and simmer for about 30 minutes until the vegetables are tender.

Sue Taggart