Tuesday, April 28, 2009

They did the mash, the Moroccan mash

"I'm no good at being noble, but it doesn't take much to see that the problems of three little people don't amount to a hill of beans in this crazy world. Someday you'll understand that. Now, now... Here's looking at you kid."
-- Rick, Casablanca

Casablanca is in Morocco. And I made up a Moroccan dish for dinner. But I forgot to take a picture of said creation. So you're getting a picture of beans from a Moroccan street vendor and a quote about beans from the movie Casablanca in my shoddy attempt to atone for my oversight.


Ok, onto the yummy bits. I devised this dish from random leftovers in my kitchen. It's easy, needs only one pot, and provides a refreshing break from my usual Italian routine. Note: The spice measurements are open to improvisation with whatever flavors and strengths you prefer.

Moroccan Mash

olive oil
4 cloves garlic, minced
1 medium zucchini, cut in 1/2-in. disks
1 medium yellow squash, cut in 1/2-in. disks
I can diced tomatoes
1 can chickpeas (drained)
1/4 cup raisins
1-2 tsp. fresh cilantro (or to taste)
1-2 tsp. paprika (or to taste)
1-2 tsp. cumin (or to taste)
salt (to taste)
pepper (to taste)

Alternate spice mix (a little stronger because of the curry, but balanced out by the sweeter fenugreek):
1-2 tsp. curry (or to taste)
1-2 tsp. fenugreek (or to taste)

Saute the garlic in the olive oil for a couple minutes, until fragrant. Add zucchini and squash; saute for 4-5 minutes. Add tomatoes, chickpeas, raisins, and spices. Cook on med-high heat, uncovered, until the tomato juices are mostly evaporated.

Serve alone, or over cous-cous, or with a side of meat (lamb was a good complement). Makes 4 servings and even better leftovers.

Trust me -- this is the beginning of a beautiful friendship.

Photo by shadowplay

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