Vegan Lebanese Moghrabieh

3 Tablespoons vegan butter (or vegetable ghee)
1 Large onion (cut into chunks of desired size)
2 Bay leaves
2 Cinnamon sticks
1 Teaspoon ground cinnamon
1 Teaspoon ground allspice (7 spice)
1/2 Teaspoon ground caraway
1/4 Teaspoon white pepper
1 Teaspoon salt
2 Cups moghrabieh or pearl couscous
6 Cups vegetable broth
1 Can chickpeas drained and rinsed
1 Tablespoons cornstarch
1 Carrot (grated with a Microplane)
  1. Heat butter in a medium-large pot over medium heat.
  2. Add the onion and saute until soft and translucent.
  3. Add the bay leaves, add the ground cinnamon, cinnamon sticks, allspice, ground caraway white pepper, and salt. sautee one minute.
  4. Add the vegetable broth mograbieh and chickpeas.
  5. Cook on medium until most the vegetable broth is gone. (make sure you stir often as moghrabieh sticks easily)
  6. Remove 2 tablespoons of the liquid and mix with cornstarch.
  7. Stir until no lumps remain.
  8. Add cornstarch back to the pot.
  9. Add grated carrots and stir.
  10. Cook until the liquid is all gone and moghrabieh is tender.
serve hot.

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