BEGIN:VCALENDAR VERSION:2.0 PRODID:-//wp-events-plugin.com//7.2.3.1//EN TZID:America/Detroit X-WR-TIMEZONE:America/Detroit BEGIN:VEVENT UID:33481@arabamerica.com DTSTART;TZID=America/Detroit:20241016T110000 DTEND;TZID=America/Detroit:20241016T113000 DTSTAMP:20240908T185141Z URL:https://www.arabamerica.com/events/ubs-in-person-wellness-cooking-clas s-moroccan-pumpkin-chickpea-stew/ SUMMARY:UBS IN PERSON Wellness Cooking Class: Moroccan Pumpkin & Chickpea S tew DESCRIPTION:\n\nPlease register for the In- Person class using your UBS ema il address as this is an internal event. Class will begin on time\, please arrive on time.\n\nPlease note: This is an In-Person internal event for U BS employees only. You will not be allowed to enter without a valid UBS em ployee ID.\n\nMoroccan Spiced Squash and Chickpea Stew\n\nServes 4-6\n\n1 tbsp olive oil\n\n1 yellow\, Spanish or sweet onion\, diced\n\n1 large car rot\, diced\n\nKosher salt and freshly ground black pepper\n\n1 large butt ernut squash\, diced\n\n4 medium cloves garlic\, minced\n\n1 tsp fresh thy me\, chopped\n\n1 - 3 tsp ras el hanout (recipe below)\n\n¼ - 1 tsp dried harissa flakes or harissa paste optional\n\n1 ½ cups chicken or vegetabl e stock (low-sodium)\n\n1 cup pumpkin puree\n\n1 - 1 ½ cups cooked chickp eas\, drained\n\n¼ cup dried apricots\, lightly chopped\n\n¼ cup dates\, lightly chopped\n\nServing Ideas\n\nCouscous\n\nFresh parsley or cilantro leaves\, lightly chopped\n\nToasted slivered almonds or pumpkin seeds\n\n Plain Greek yogurt\n\nLime or lemon wedges\n\n1. Place a large Dutch oven or heavy-bottomed saucepan over medium heat and add oil. When oil is hot a nd shimmering\, add onion and carrot. Season with salt and pepper and cook until softened and aromatic\, about 4 min. Add squash and sauté until li ghtly browning\, about 5 minutes. Add garlic and stir\, cooking 10-20 seco nds. 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.\n\n2. Add a few tablespoons of stock to t he 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 desir ed. Stir in remaining stock and pumpkin puree. Bring mixture to a boil the n 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 adjus t seasoning throughout.\n\n3. Stir in dried fruit and simmer a few minutes until plump. Remove from heat\, taste and adjust. Serve over couscous gar nished with herbs\, almonds or pumpkin seeds\, yogurt\, and citrus wedges. \n\nRas el hanout:\n\n1 teaspoon cumin seeds\, toasted and ground\n1 teasp oon coriander\, toasted and ground\n1 teaspoon ground ginger\n1 teaspoon s alt\n¾ teaspoon freshly black pepper\, toasted and ground\n½ teaspoon gr ound cinnamon\n½ tsp freshly grated nutmeg\n½ teaspoon cayenne\n½ teasp oon ground allspice\n\nCouscous with Sweet Raisins &\; Preserved Lemon\ n\nServes 4\n\n1 tbsp butter\n\n1 garlic clove\, minced\n\n1 tbsp fresh th yme leaves\, chopped\n\n¼ - ½ tsp cumin\n\nKosher salt\, freshly ground black pepper\, and red pepper flakes\n\n1 cup couscous\n\n1 cups water or chicken / vegetable stock\n\n1 - 2 tsp minced preserved lemon peel\n\n1 le mon\, for zest and juice\n\n1 – 3 tbsp good quality olive oil\n\n⅓ cup raisins or currants\, soaked in water or juice\n\n3- 5 scallions\, sliced thinly\n\n½ cup pistachios or almonds\, toasted and chopped\n\n½ cup mi xed fresh herbs\, chopped parsley and/or cilantro\n\n1. Place a saucepan o ver medium heat and add butter\; when butter is melted\, add garlic\, thym e\, cumin and a pinch of red pepper flakes (if using). Cook\, stirring con stantly\, for about 20 seconds or until fragrant. Add couscous\, season wi th salt and pepper\, and stir well\, coating in oil and aromatics. Toast u ntil nutty\, about 3 – 5 minutes\, stirring often.\n\n2. Add water or st ock\, bring to a boil\, and immediately turn off heat. Cover and let stand until couscous absorbs liquid and is tender\, about 5 – 8 minutes. Remo ve cover and fluff couscous slowly with a fork\, layer by layer.\n\n3. Whi le couscous is steaming\, combine preserved lemon peel in a small mixing b owl\, 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 sea soning\; if too much olive oil was added\, add more lemon juice.\n\n4. Tra nsfer couscous to a mixing bowl and add dried fruit\, scallions\, nuts\, a nd herbs\; dress with preserved lemon dressing. Gently combine\; taste and adjust seasoning. ATTACH;FMTTYPE=image/jpeg:https://www.arabamerica.com/wp-content/uploads/2 024/09/Screenshot-2024-09-08-at-2.48.24-PM.png LOCATION:UBS Cooking School\, 1000 Harbor Boulevard\, Weehawken\, NJ\, 0708 6\, United States GEO:40.759672;-74.023422 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=1000 Harbor Boulevard\, Wee hawken\, NJ\, 07086\, United States;X-APPLE-RADIUS=100;X-TITLE=UBS Cooking School:geo:40.759672,-74.023422 END:VEVENT BEGIN:VTIMEZONE TZID:America/Detroit X-LIC-LOCATION:America/Detroit BEGIN:DAYLIGHT DTSTART:20240310T030000 TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT END:DAYLIGHT END:VTIMEZONE END:VCALENDAR