This dish has a wonderful combination of flavors. Whether enjoyed for lunch or dinner it is a complete meal. Serve it with fresh, warm pita bread or naan. For a real treat, turn the lights down low, put on the ZBS audio production “Moon Over Morocco” * and imagine you are in the heart of Casablanca as you enjoy this unusual dish from North Africa. Serve with my Bessara.
1 tablespoon olive oil
1 large yellow onion (chopped)
3 carrots (cleaned and chopped – no need to peel)
1 clove garlic (minced)
1 pound organic extra firm tofu (cut into ¾ inch cubes)
½ teaspoon salt
¼ teaspoon ground pepper
1 tablespoon ground paprika
1 teaspoon ground cumin
1 teaspoon ground cinnamon
16 ounces organic vegetable broth
1 teaspoon Better Than Bouillon Vegetable Base
1 15-ounce can garbanzo beans
1/3 cup dried apricots (chopped)
¼ cup raisins
¼ cup fresh cilantro (chopped)
¼ cup fresh mint (chopped)
In a 3-quart sauté pan bring olive oil to medium heat. Add onion, garlic, carrot and tofu. Sauté over medium-high heat for about 3 minutes. Add balance of ingredients and cook, stirring frequently for another 4-5 minutes.
Generously grease the inside of a 3-4 quart slow cooker. Add the contents of the sauté pan to the slow cooker, cover and cook on high for 3 hours.
* ZBS is a not-for-profit arts organization producing radio/audio stories since 1970. Moon over Morocco is one of our favorite stories with background sounds recorded by author M. Fulton while traveling around that country. See http://www.zbs.org for more information.