This Persian influenced vegan dish hits the spot on a cool fall evening!
2 tsp olive oil
1 large onion, chopped
2 cloves garlic, minced
3/4 cup finely ground walnuts
1/2 tsp cardamom
1/4 tsp ground ginger
1/4 tsp coriander
1/4 tsp freshly ground black pepper
1/8 tsp cumin
2 cups vegetable broth
3 tbsp pomegranate molasses
3 cups sweet potato, cut into small dice
1 1/2 cups cooked quinoa
salt, to taste
water, if needed
chopped cilantro and pomegranate seeds for garnish
Heat the olive oil in a medium sized pot (with lid) over medium-low heat and saute the onion until it's a nice golden brown. Adjust the heat if necessary to keep the onions from burning.
Stir the garlic and walnuts into the caramelized onion mixture. Continue to cook until the walnuts are lightly browned.
Add the cardamom, ginger, coriander, pepper, cumin, vegetable broth and pomegranate molasses. Reduce the heat, cover the pot and cook for about 1 1/2 hours. Give it a good stir about halfway through.
Increase the heat slightly and add the sweet potatoes. Simmer gently for about 15 minutes or until the sweet potato is tender. Stir in the quinoa. Add salt if, needed. If the mixture seems too thick, then add water as needed.
Sprinkle with chopped cilantro and fresh pomegranate seeds before serving.