Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In large saucepan, heat oil over medium heat; fry onion, carrot, garlic, cinnamon, ground coriander, cumin, salt, pepper and cayenne, stirring often, until softened, about 5 minutes. | 2. Add yellow pepper, zucchini, cauliflower and chickpeas; fry, stirring often, until pepper is softened, 8 minutes. | 3. Add pasta sauce and lemon juice; cover and simmer over low heat until vegetables are tender, 20 minutes. Stir in peas, fresh coriander and almond butter; let cool. (Make-ahead: Refrigerate in airtight container for up to 24 hours; to continue, let stand at room temperature for 20 minutes.). | 4. Chickpea Crust: Meanwhile, in food processor, pulse together chickpeas, butter, 3 tbsp (50 mL) cold water, salt, cumin and turmeric until crumbly. Add flour; pulse until combined. | 5. Turn out onto floured surface; knead until smooth, about 2 minutes. Cut in half; roll out each to 10-inch (25 cm) circle. Line 9-inch (23 cm) pie plate with 1 of the circles; spoon in vegetable mixture. Lightly brush pastry edge with some of the milk. Top with remaining pastry; trim edge. Using tines of fork, press edges together to seal and crimp. Brush top with remaining milk; slash steam vents. | 6. Bake in bottom third of 400°F (200°C) oven until golden brown, about 40 minutes. Let stand for 5 minutes before cutting. (Make-ahead: Let cool; cover and refrigerate for up to 2 days. Loosely cover with foil; reheat in 350°F/180°C oven for about 1 hour and 15 minutes.). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
onion	1		diced	64.0	14.944	1.76	0.16
carrot	1		diced	52.48	12.2624	1.1904	0.3072
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
cinnamon	1	teaspoon		-	-	-	-
coriander	1/4	teaspoon	ground	1.341	0.2475	0.0557	0.08
cumin	1/4	teaspoon	ground	1.9688	0.2323	0.0935	0.1169
salt	1/4	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
yellow pepper	1		diced sweet	-	-	-	-
zucchini	1		diced	33.32	6.0956	2.3716	0.6272
cauliflower floret	3	cups		-	-	-	-
chick pea	1	cup	rinsed drained canned	-	-	-	-
pasta sauce	1	cup		-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
pea	1	cup		41.16	7.399	2.7439999999999998	0.196
coriander	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
almond butter	2	tablespoons		196.48	6.0224	6.7072	17.76
chick pea	1	cup	rinsed drained canned	-	-	-	-
butter	1/3	cup	cubed	456.0	20.951999999999998	14.248	38.4
salt	1	teaspoon		-	-	-	-
cumin	1/2	teaspoon	ground	1.9688	0.2323	0.0935	0.1169
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
purpose flour	1 1/2	1/2		-	-	-	-
milk	1	tablespoon		9.15	0.7170000000000001	0.4725	0.4905

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.