Cumin is an essential spice used in Indian, Mexican, Portuguese and Spanish cooking. I use it often in my cooking too.
Cumin is an ingredient in most curry powders and savoury spice mixtures. It lends itself well to stews and chile dishes. It compliments the taste of lamb and goes great in chicken dishes too. It is a key ingredient in my favourite humus spread made from chickpeas and cumin and garlic. In my kitchen it makes my veggie stew outstanding.
Cumin has many health benefits aside from it’s great flavour. It is beneficial to digestion, improved immunity, respiratory disorders such as asthma, bronchitis and even the common cold. It is showing benefits in the treatment of cancer as well.
Cumin is extremely good for digestion in many ways. It activates our salivary glands and stimulates the glands that secrete enzymes responsible for digestion of food in our stomach and intestines. Cumin is good for relieving gas and when taken with hot water can give relief for stomach aches.
Cumin has detoxifying properties and is high in vitamin C and vitamin A. The antioxidants in cumin have anti-carcinogenic properties and aid in the prevention of colon cancer.
I love cooking with cumin. It is so aromatic. It is pungent.
I share with you now my veggie stew which contains cumin. You could make this stew with beef or lamb if you choose to eat meat. Cumin goes very well with the gamey flavor of lamb. This recipe is so quick and easy and can be put in a slow cooker in the morning and dinner is ready when you get home from work or running errands. No muss, no fuss.
MOROCCO VEGGIE STEW (all of my ingredients are organic)
2 28 oz. cans or tetra packs of diced tomatoes
1 butternut squash peeled and diced
3 stalks of celery, chopped
1 medium yellow onion, peeled and diced
2 sweet potatoes, diced. (I do not peel as the skin adds to the fiber content of the dish but you can peel if you like)
2 tbsp. cumin powder
1 tbsp. each of onion powder and garlic powder
1/2 to 1 tsp. of cayenne pepper (depending on how spicy you want the stew)
1 tsp. Himalayan salt (or to taste)
2 19 oz. cans of chickpeas, drained and rinsed
2 cups of sliced dried apricots
1 cup of fresh cilantro, chopped
Put tomatoes, and veggies and spices into your slow cooker. Cook on low for 8 hours. At this point stir in the chickpeas and apricots. Cook for an additional 30 minutes. Add more salt to taste if needed.
Serve this delicious stew over rice, quinoa or couscous. Sprinkle with the fresh chopped cilantro.
Trust me….it’s good. And it’s good for you.