Moroccan Vegetable Stew With Roasted Buckwheat

Ingredients

60 ml olive oil
2 garlic
5 gr ginger
2 gr cumin
3 gr cinnamon
1/2 tumeric
2 onions
3 carrots
4 baby turnips
140 gr sweet potatoes
240 ml tomato juice
950 ml water
300 gr chick peas
85 gr seedless raisins
2 slices zucchini
130 gr button mushrooms
18 gr parsley salt black pepper
325 gr buckwheat
1 gr salt
60 gr cashew nuts

Instructions

Parsley sprigs; for garnish Heat the oil in a large skillet and saute the garlic, ginger, cumin, cinnamon, and tumeric for 2 minutes. Add the onions, carrots, turnips, and potatoes and stir-fry for 5 minutes, or until all the vegetables are well-coated wtih the spice mixture. Add the tomato juice and water; bring to a boil, cover, and simmer gently for 15 minutes. Add the chickpeas, raisins, zucchini, mushrooms, and parsley and simmer for 15 minutes more. Season to taste. Meanwhile, prepare the buckwheat. Bring the water to a boil in a heavy-bottomed 2 litre saucepan. Add the buckwheat and oil, cover, and simmer over very low heat for 15 minutes. Do not remove the lid during this time. Stir the salt into the buckwheat and pile it onto a large serving dish. Spoon the vegetables over it. Sprinkle with the cashew nuts, and serve the vegetable juices separately. Garnish with the parsley sprigs. *