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Moroccan Vegetable Casserole

Name: Moroccan Vegetable Casserole
Prep time: 6 min
Total time: 31 min
Cuisine: Moroccan
Ingredients: 1/3 cup oil; 1 onion, chopped; 2 garlic cloves, crushed; 2 teaspoons paprika; 2 teaspoons moroccan seasoning, see note; 2 teaspoons ground cumin; 1 teaspoon turmeric; 1 teaspoon ground coriander; 1/2 - 1 teaspoon chili powder; 6 chat potatoes, peeled and halved; 1 parsnip, peeled and chopped; 2 cups pumpkin, diced; 2 cups cauliflower florets; 2 cups vegetable stock; 1 tablespoon preserved lemon, chopped; 400 g chickpeas, rinsed and drained; 1/2 cup sultana; 2 cups couscous; 2 cups boiling water; 1/2 cup pistachios, roughly chopped

Moroccan Vegetable Casserole reads citrus 4.3, sweetness 3.9 and nutty 3.8 on Palate's 0–10 flavor X-ray — a Moroccan main, about 31 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 3.4 / 10
Sweet & Fruity — 4.6 / 10
Sour & Bright — 5.4 / 10
Bitter & Earthy — 3.0 / 10
Rich & Fat — 4.9 / 10
Aromatic & Spice — 3.9 / 10

The measured notes (of 18)

Citrus 4.3 · Sweetness 3.9 · Nutty 3.8 · Sourness 3.8 · Richness 3.4 · Allium 3.4 · Umami 3.2 · Earthy 2.8 · Salinity 2.3 · Fruity 2.2 · Heat 2.1 · Warm Spice 1.9 · Floral 1.4 · Bitterness 1.3 · Herbaceous 1.2

What's in it (20)

1/3 cup oil
1 onion, chopped
2 garlic cloves, crushed
2 teaspoons paprika
2 teaspoons moroccan seasoning, see note
2 teaspoons ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1/2 - 1 teaspoon chili powder
6 chat potatoes, peeled and halved
1 parsnip, peeled and chopped
2 cups pumpkin, diced
2 cups cauliflower florets
2 cups vegetable stock
1 tablespoon preserved lemon, chopped
400 g chickpeas, rinsed and drained
1/2 cup sultana
2 cups couscous
2 cups boiling water
1/2 cup pistachios, roughly chopped

Time & effort: about 31 min (6 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 172 kcal, 4.7 g protein, 3.9 g fat, 30.1 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (6 steps)

Heat oil in a large heavy-based saucepan.
Saute onion and garlic for two minutes. Add spices and cook,stirring for 3 minutes.
Add vegetables and stir to coat with the spices. Cook, stirring occasionally for 3 to 5 minutes.
Blend in the stock and lemon,bring to boil then add the chickpeas and sultanas.Reduce the heat and cook,uncovered,for 20 minutes or until the vegetables are cooked and the sauce has thickened.
Place couscous in a large bowl and cover with boiling water. Cover with plastic wrap and let stand for 5 minutes until the couscous absorbs the water. Fluff up with a fork and serve with the vegetables. Sprinkle the pistachios over the top.
NOTE: Moroccan Seasoning recipe#141053 is a good substitute if commercial seasoning is unavailable.

Dishes with a similar flavor shape

Sweet Potato and Peanut Stew — West African
Chickpea Coconut Curry with Kale — Indian
Vegetarian Coconut Curry with Chickpeas and Spinach — Indian
Chickpea and Spinach Curry — Indian
Ketoprak (Jakarta Tofu and Noodle Salad) — Indonesian

Keep reading: what citrus, sweetness, nutty mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.