To our Spoon Crew:
Over the next few weeks we're saying "see you later" to some of our meals. We’ve loved these meals as much as you have, but it’s time to make a little room for something new.
But have no fear! We're providing the recipes for some of these meals so you can still enjoy them at home:
Ras El Hanout Buckwheat Grain Bowl
½ cups cooked buckwheat
1 1/2 cups dried chickpeas, soaked overnight and drained, or 1 can (15 ounces) low-sodium chickpeas, rinsed and drained
1 cup diced butternut squash
1 cup small broccoli florets
1/4 cup sliced scallions
1/4 cup currants or any other dried fruit
Ras El Hanout Spice Blend
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
¾ teaspoon freshly ground black pepper
½ teaspoon ground cinnamon
½ teaspoon ground coriander seeds
½ teaspoon cayenne
½ teaspoon ground allspice
Ras El Hanout Dressing
1/2 cup water
2 tbsp olive oil extra virgin
1 tbsp Ras El Hanout spice blend
1 clove of garlic, minced
1 tsp of salt
1 tbsp peeled and minced ginger root (about 1/2 - inch nub)
Recipe makes approximately 4 servings
- Preheat the oven to 400°F. On a baking sheet toss the diced butternut squash and broccoli with a drizzle of olive oil and a few pinches of salt and pepper. Roast until golden brown, 25 to 30 minutes.
- Make your Ras El Hanout Dressing - whisk together 1/2 cup of water, 2tbsp olive oil extra virgin olive oil, 1tbsp Ras El Hanout spice blend, 1 clove of garlic, 1tsp of salt, and 1tbsp peeled and minced ginger.
- To serve, place cooked buckwheat in a bowl. Combine the roasted butternut squash, broccoli, currants, and chickpeas, and spoon on top of the buckwheat. Drizzle with dressing a few pinches of salt and pepper. Garnish with sliced scallions.