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Ramadan recipe - Vegetarian Pomegranate stew
June 29, 2014, 2:12 pm

This recipe is ideal for a vegetarian evening meal during Ramadan, as it is saucy and nutritious to sate both hunger and thirst. Also, this Vegetarian Pomegranate Stew provides a well-needed boost of energy in its protein and vitamins in addition to great taste.  


1/2 cup pomegranate molasses (or 2 cups pomegranate juice)

2 cups walnut, chopped

1/2 large eggplant

1 onion, chopped

1 package vegetarian chick'n strips, diced

2 cups butternut squash, cubed

3 tbsp olive oil

1 tbsp flour

1 tbsp sugar

2 tsp salt, divided

1/2 tsp pepper

1/2 tsp allspice

1/3 cup fresh parsley, minced (plus additional for garnish)

1 lime, juiced

3 cups water

3 cups cooked basmati rice

1/2 cup pomegranate seeds (optional)


Begin by peeling the eggplant, then slicing into rounds. Sprinkle eggplant with one teaspoon of salt, and set aside for at least thirty minutes. Rinse off the salt, and pat dry with a paper towel. Chop eggplant into bite-size pieces. In a large sauté pan, toast the walnuts until lightly browned. Use a food processor to finely grind the walnuts.

Next, heat the olive oil in a medium soup pot. Saute the chopped onions and chicken substitute until onions are tender and faux chicken is lightly browned. Season with all spice, sugar, pepper and one teaspoon of salt. Stir in the flour.

Add the pomegranate molasses, ground walnut, butternut squash, eggplant, parsley, lime juice and water. Mix until combined. Bring to a boil, then reduce heat to a simmer. Stirring occasionally, continue cooking over low heat for at least one hour, preferably two.

Serve stew over basmati rice. Garnish with fresh parsley and, if desired, fresh pomegranate seeds.

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