The Mediterranean Vegan

A version of this recipe is made in Algeria, Morocco, and Tunisia, though it usually includes lamb or chicken. This is a vegetarian, simplified way of making this normally time-consuming meal. I made it with instant couscous, which may not be traditional but sure is faster! Serves 3-4 What you need: 2 tbsp olive oil 1 onion, diced 2 cloves garlic, minced 1/4 tsp ginger 1/4 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp pepper 1/4 tsp turmeric 1/4 tsp cardamom 1/4 tsp cloves 1/4 tsp anise 1/2 tsp mint 1 tsp salt 2 carrots, peeled and chopped 1 large zucchini, chopped 1 parsnip, peeled and chopped 2 stalks celery, chopped 1 cup crushed tomatoes 1 1/2 cup cooked chickpeas/garbanzo beans 4 1/2 cups water for the couscous 1 1/4 cups instant couscous 2 1/2 cups water 1 tsp salt 1 tbsp vegetable oil 1.5 tbsp margarine In a large pan, sauté the onion, garlic, and spices in the 2 tbsp olive oil for 5 minutes on medium heat. Add the chopped vegetables and sauté for another 10 minutes. Add the crushed tomat...

A common street food in Turkey, this chickpea pilaf is incredibly easy to make and only has three main ingredients! Serves 4 What you need: 2 tbsp margarine 1 onion, diced 2 cups long-grain rice 4.5 cups vegetable broth, hot 2.5 cups cooked chickpeas (garbanzo beans) 1.5 tsp salt 1/2 tsp pepper In a large pan on high heat, melt the 2 tbsp margarine. Add the diced onion and sauté for five minutes. Add the uncooked rice and stir for a little over a minute so that it is well coated with margarine. Pour the vegetable broth into the pan along with the salt and pepper and reduce to medium heat. Cook, stirring occasionally, for 15 minutes. Add the cooked chickpeas to the rice and cook for another 5 minutes or until all of the broth has been absorbed by the rice. You may need to raise the heat at the end if there is still liquid left in the rice. Serve immediately.