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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a large saucepan. Add the leeks, garlic, oregano, black pepper, curry powder, allspice, and aminos and sauté over medium heat for 2 to 3 minutes. Add the bell pepper, celery and tomatoes and continue to sauté for 2 or 3 minutes. Reduce the heat to low, add the stock and simmer, covered for up to 1/2 hour. | 2. Bring 3 quarts of water to a boil in a large pot. Add the carrots and cauliflower and blanch for 2 minutes, or lightly steam in a steamer. Drain the vegetables and set aside. In the same large pot, heat the vegetable stock and the zucchini, and simmer for 2 or 3 minutes. Add the carrots and cauliflower, the spinach, and the chili sauce. Heat just to the boiling point, add the broccoli, and stir. Reduce the heat to low. Cover and simmer for 3 to 4 minutes. Be careful not to overcook the broccoli. Garnish with toasted pine nuts, freshly chopped dill, and feta cheese. Serve over pasta, couscous, grains, or as a side dish stew. | 3. Variation: Bake four 4-ounce boneless chicken breasts or four 4-ounce freshwater bass fillets in the sauce and serve vegetables on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ghee oil	1	teaspoon		-	-	-	-
leek	1	cup	chopped	54.29	12.5935	1.335	0.267
garlic clove	3	teaspoon	minced	12.515999999999998	2.7769999999999997	0.5342	0.042
oregano	2	teaspoons		5.3	1.3784	0.18	0.0856
black pepper	1	pinch		0.3608	0.0919	0.0149	0.0047
curry powder	2	teaspoons		13.0	2.2332	0.5716	0.5604
allspice	1	teaspoon		4.997	1.3703	0.1157	0.1651
bragg liquid	2	tablespoons		-	-	-	-
green bell pepper	1		chopped	-	-	-	-
celery rib	2		chopped	-	-	-	-
tomato	2	cups	chopped	53.64	11.5922	2.6224	0.596
vegetable stock	1/2	cup		5.525	1.0276	0.2652	0.0774
carrot	2		peeled cut	59.04	13.7952	1.3392	0.3456
cauliflower floret	1	cup		-	-	-	-
vegetable stock	1/4	cup		5.525	1.0276	0.2652	0.0774
zucchini	2		cut	6.72	0.9952	0.8672	0.128
spinach	4	cups	washed	132.0	23.4	13.2	1.8
broccoli floret	1	cup		-	-	-	-
pine nut	2	tablespoons	toasted	113.5688	2.2072	2.3102	11.5374
dill	1/4	cup	chopped	76.86	13.9028	4.027	3.6641
feta cheese	1/4	cup	crumbled	99.0	1.5338	5.3288	7.98

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