Name: Moroccan-Style Cracked Wheat with Seven Vegetables
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 300 g Kathiya daliya, medium grade; 2 each carrots and turnips, chunked; 2 courgette, chunked; 300 g pumpkin, chunked; 150 g chickpeas, soaked; 1 teaspoon each ground ginger, turmeric and cinnamon; 4 tablespoons cold-pressed sesame oil; 1 onion, chopped; 1.5 litres, to taste water or stock and salt

Before you cook

The vegetables go in staggered by how long each takes, which is the part most home versions skip. A carrot and a courgette do not need the same time.

Steam the daliya rather than boiling it. Boiled grain turns gluey; steamed grain stays separate and takes seasoning better.

Method

Simmer the soaked chickpeas in unsalted water until nearly tender.
Warm the oil and cook the onion with the ground spices until fragrant.
Add the carrots and turnips first, since they take the longest to soften.
Pour in the stock, bring to the boil, then simmer twenty minutes.
Add the chickpeas and the pumpkin, which need a medium cooking time.
Simmer fifteen further minutes before the courgette goes in last.
Cook the courgette gently for ten minutes so it holds some shape.
Meanwhile steam the daliya over simmering water for twenty-five minutes.
Fluff the steamed daliya with a fork and season it lightly with salt.
Spoon the vegetables and broth generously over the grain to serve.

Comments

Loading comments…