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Heat
the oil in a large skillet and sauté the garlic, ginger, cumin,
cinnamon, and turmeric for 2 minutes. Add the onions, carrots, turnips,
and potatoes and stir-fry for 5 minutes, or until all the vegetables
are well-coated with 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-quart 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.
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