Moroccan Cauliflower and Chickpea Curry

I confess, I can not attest to how authentically "Moroccan" this dish actually is.  I just thought with the the bold flavors and colors and being served over couscous and all, it sounded a lot better than "Curried Cauliflower with Tomatoes, Sweet Potatoes and Chickpeas over Couscous."  That would've been a mouth full. Phew!

Anyway, last week, Good Friday and Earth Day fell on the same day.  In honor of my Catholic, Lent-observing roots and in attempt to reduce our Carbon Footprint for the day, we had this delightful Vegetarian meal.  I'd had a head of cauliflower in the fridge and for some reason had really been wanting to pair it with curry.  Now curry can be a bit of an acquired taste, but once you like it, it's hard to stay away.  Coming from someone who took awhile to appreciate curry, if you don't think it's for you, keep trying.  One of these times I think you'll end up pleasantly surprised! 

Finally, this is one of those magical recipes that tastes even better the next day.  Make extra (or leave some leftovers) and pack into individual servings for lunch over the week.  You'll feel prepared and exotic!

Moroccan Cauliflower and Chickpea Currymakes about four large servings
1-2 tablespoons olive oil
1 head cauliflower (about 1 pound), cut into bite-sized pieces
1 small sweet potato, peeled and cut into bite-sized chunks
kosher salt
2 tablespoons butter
1 small onion, finely chopped
1 piece fresh ginger (about 1 inch chunk) peeled and minced
2 tablespoons curry powder 
2 small tomatoes chopped, or 1/2 15.5oz can of petite diced tomatoes
1 15.5 oz can chickpeas, drained and rinsed
salt and pepper to taste
fresh chopped cilantro leaves (about a 1/4 cup or more to taste)
hot cooked couscous or rice (a gluten-free option!) for serving

Preheat oven to 425 degrees.  On a baking sheet, toss cauliflower and sweet potato pieces with olive oil and sprinkle with Kosher salt.  Spread in a single layer (using two baking sheets if necessary) and  roast, tossing occasionally, until sweet potato chunks are tender but still firm and the edges of the cauliflower pieces are browned (about 20-25 minutes).  Remove from oven and set aside.

Meanwhile, in a large skillet, melt butter over medium high heat.  Saute onion, ginger and curry powder stirring frequently until onion is softened and the curry and ginger are fragrant, about 2-3 minutes.  Add tomatoes and cook, stirring to break down the tomatoes.  Add 1/2 cup water, chick peas, cauliflower and sweet potato and raise heat to high.  Cook, stirring frequently for a couple minutes until sauce is reduced and thickened.  Season to taste with additional salt and pepper, if needed.  Stir in about 2 tablespoons of chopped cilantro, reserving the rest for garnishing individual servings.  Serve over hot cooked rice or couscous.

Chicken Vegetable Saute with Orange Scented Couscous

There has not been very much cooking going on in my house this week.  I think because one of us has had something going on every night--fantasy football drafts, meetings, book club, etc.--it definitely makes me lose my motivation to lovingly create home cooked meals.  I guess all this is to say that one, be encouraged that even someone who enjoys cooking as much as I do go through slumps and two, it definitely gives me a better appreciation for the challenges that a lot of busy families face on a daily basis and is a good opportunity for some better planning.  If I focus on items that come together quickly or take the time to put together some components ahead of time, dinnertime becomes much easier.

On a somewhat related note, something that's been on my mind with all this busyness is (I have to admit) I scoff a little bit when magazine articles or cooking shows advertise that they can feed a family of four for dinner for $10.  I mean, think about it, if you're spending $10 on dinner every night, that's $300 in a month, just for dinner!  Nice idea, but should be easily attainable, don't you think?  With all our packed schedule, one night this week I needed to do something quick.  I picked up a rotisserie chicken at the grocery store for $4.99 along with a loaf of bread for $1.99.  I already had broccoli and sweet potatoes at home (but had gotten the broccoli for $1 and the sweet potatoes for $.99/pound).  After steaming the broccoli and just cooking up the sweet potatoes in the microwave, dinner was done in about ten minutes.  That was convenience food for less than $10...just think what's possible with even a little more planning!  This recipe, Chicken Vegetable Saute with Orange Pine Nut Couscous exactly fits the bill.  It comes together in less than 30 minutes and modify it based on what you have on hand, it is extremely economical.  Use the vegetables in the saute really as more of a guideline and substitute what in on sale or what you have on hand (broccoli, cauliflower, bell peppers, all would be good--see this as an opportunity to clean out your vegetable drawer).  Also, I really love the added texture of the garbanzo beans and the nuts in the couscous.  Give it a try!

Orange Pine Nut Couscous
1 cup couscous (I like whole wheat because of the higher fiber and protein content)
3/4 cup water
1 teaspoon chicken base or bullion (or substitute 3/4 cup chicken or vegetable broth for water)
1/4 cup orange juice
1 tablespoon butter
1 teaspoon orange rind, grated
1 medium carrot, peeled and grated
1 cup canned chickpeas (aka, garbanzo beans), drained and rinsed
2 tablespoons pine nuts, toasted (could substitute toasted slivered almonds for an even cheaper option)
1/4 cup dried raisins or dried apricots, snipped into small pieces (optional)
1/4 cup chopped fresh herbs of your choice (I used cilantro, but parsley or basil would be nice, too!)

In a medium sauce pan, bring water and chicken base (or broth), butter, orange juice and orange rind to a boil.  Remove from heat and pour couscous, carrot, chick peas, dried fruit and pine nuts into the sauce pan.  Stir well.  Cover and let stand for 5 minutes.  Fluff with fork, stir in fresh hers and serve.
 
Chicken Vegetable Saute
1 tablespoon olive oil, divided
1/2 pound boneless skinless chicken breast (or tenderloins), cut into bite sized pieces
salt and pepper to taste
2 garlic cloves, minced
1/4 red onion, thinly sliced
 1/2 cup carrots, cut into matchsticks (baby cut carrots cut into quarters works pretty well)
1 small zucchini, cut into long skinny pieces (matchsticks)
1 cup green beans, broken into about 2" pieces
1/4 cup white wine or chicken broth
1/4 cup orange juice
1 tablespoon butter

Directions: In a large skillet over medium-high heat, saute chicken pieces seasoned with salt and pepper in olive oil until cooked through and no longer pink (3-5 minutes).  Remove from heat and set aside.  Add remaining olive oil and saute onion and garlic, stirring frequently until onion starts to become translucent and garlic becomes fragrant (about 1 minute).  Add carrots, zucchini and green beans and continue to saute for a couple more minutes.  Add wine and orange juice and cook for an additional couple of minutes until vegetables are crisp-tender.  Add butter and stir to combine.  Serve over couscous.