Date/Time
Date(s) - 10/16/2024
11:00 am - 11:30 am

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Location
UBS Cooking School

Categories

Cost:
not released yet USD
Contact Person:

Email:

Website:
https://www.eventbrite.com/e/ubs-in-person-wellness-cooking-class-moroccan-pumpkin-chickpea-stew-tickets-980180896447?aff=ebdssbdestsearch
Phone:

Organization:
UBS Special Events

Please register for the In- Person class using your UBS email address as this is an internal event. Class will begin on time, please arrive on time.

Please note: This is an In-Person internal event for UBS employees only. You will not be allowed to enter without a valid UBS employee ID.

Moroccan Spiced Squash and Chickpea Stew

Serves 4-6

1 tbsp olive oil

1 yellow, Spanish or sweet onion, diced

1 large carrot, diced

Kosher salt and freshly ground black pepper

1 large butternut squash, diced

4 medium cloves garlic, minced

1 tsp fresh thyme, chopped

1 – 3 tsp ras el hanout (recipe below)

¼ – 1 tsp dried harissa flakes or harissa paste optional

1 ½ cups chicken or vegetable stock (low-sodium)

1 cup pumpkin puree

1 – 1 ½ cups cooked chickpeas, drained

¼ cup dried apricots, lightly chopped

¼ cup dates, lightly chopped

Serving Ideas

Couscous

Fresh parsley or cilantro leaves, lightly chopped

Toasted slivered almonds or pumpkin seeds

Plain Greek yogurt

Lime or lemon wedges

1. Place a large Dutch oven or heavy-bottomed saucepan over medium heat and add oil. When oil is hot and shimmering, add onion and carrot. Season with salt and pepper and cook until softened and aromatic, about 4 min. Add squash and sauté until lightly browning, about 5 minutes. Add garlic and stir, cooking 10-20 seconds. Add thyme, 1 tsp spices, and harissa (harissa can vary in spiciness, start small and add more as desired). Cook, stirring constantly, for about 30 seconds until aromatic.

2. Add a few tablespoons of stock to the pan and scrape any brown bits that are sticking. Add chickpeas and stir well to coat in the oil and spices. Taste and add more seasoning as desired. Stir in remaining stock and pumpkin puree. Bring mixture to a boil then reduce to a gentle simmer, cooking until squash is fork tender, about 10-15 minutes (keep covered if you wish to maintain the amount of broth, or uncover to evaporate and reduce broth for less liquid). Taste and adjust seasoning throughout.

3. Stir in dried fruit and simmer a few minutes until plump. Remove from heat, taste and adjust. Serve over couscous garnished with herbs, almonds or pumpkin seeds, yogurt, and citrus wedges.

Ras el hanout:

1 teaspoon cumin seeds, toasted and ground
1 teaspoon coriander, toasted and ground
1 teaspoon ground ginger
1 teaspoon salt
¾ teaspoon freshly black pepper, toasted and ground
½ teaspoon ground cinnamon
½ tsp freshly grated nutmeg
½ teaspoon cayenne
½ teaspoon ground allspice

Couscous with Sweet Raisins & Preserved Lemon

Serves 4

1 tbsp butter

1 garlic clove, minced

1 tbsp fresh thyme leaves, chopped

¼ – ½ tsp cumin

Kosher salt, freshly ground black pepper, and red pepper flakes

1 cup couscous

1 cups water or chicken / vegetable stock

1 – 2 tsp minced preserved lemon peel

1 lemon, for zest and juice

1 – 3 tbsp good quality olive oil

⅓ cup raisins or currants, soaked in water or juice

3- 5 scallions, sliced thinly

½ cup pistachios or almonds, toasted and chopped

½ cup mixed fresh herbs, chopped parsley and/or cilantro

1. Place a saucepan over medium heat and add butter; when butter is melted, add garlic, thyme, cumin and a pinch of red pepper flakes (if using). Cook, stirring constantly, for about 20 seconds or until fragrant. Add couscous, season with salt and pepper, and stir well, coating in oil and aromatics. Toast until nutty, about 3 – 5 minutes, stirring often.

2. Add water or stock, bring to a boil, and immediately turn off heat. Cover and let stand until couscous absorbs liquid and is tender, about 5 – 8 minutes. Remove cover and fluff couscous slowly with a fork, layer by layer.

3. While couscous is steaming, combine preserved lemon peel in a small mixing bowl, add a pinch of lemon zest, and squeeze in juice from half of lemon; season with a pinch of salt, pepper, add red pepper flakes. Whisk in a little olive oil, taste and adjust as desired with more olive oil or seasoning; if too much olive oil was added, add more lemon juice.

4. Transfer couscous to a mixing bowl and add dried fruit, scallions, nuts, and herbs; dress with preserved lemon dressing. Gently combine; taste and adjust seasoning.