Buckwheat with Vegetables Seasoned with Hawaij

Vegan roasted buckwheat stew combined with vegetables and seasoning of hawaij for soup that gives the twist to the recipe

  • AdditionsType
  • EasyDifficulty
  • 15-30 minPrep. Time
  • 6Serving/Unit


Buckwheat1.5 cups, roasted or green
Salt, 1 flat teaspoon
for cooking the buckwheat
Olive oil, 3 tablespoons
extra virgin - for frying
Onion, 2 medium units
cut into thin strips
Garlic, 2 cloves
Mushroom, 200 g
champignon, sliced
Red pepper, 1 medium unit
cut into small cubes
Yellow pepper, 1 medium unit
cut into small cubes
Carrot, 1 medium unit
peeled and cut into tiny cubes
Zucchini, 1 small unit
cut into medium cubes
Cumin, 1/2 flat teaspoon
Paprika, 1/2 flat teaspoon
Hawaij for soup, 1/2 flat teaspoon
Black pepper, 1/2 flat teaspoon
coarsely ground


1. In a pot with plenty of salted water lightly cook the buckwheat for about 15-20 minutes until it is ready.
2. While the buckwheat is cooking, heat the olive oil in a large pan and fry the onion and garlic over high heat.
3. Add the rest of the vegetables, lower the heat and continue to cook with the lid closed until softened.
4. Strain the cooked buckwheat and add it to the vegetable pan.
5. Season with the spices and mix everything together gently with wooden spoons.
6. Turn off the heat and leave with the lid closed for 5 minutes.
7. Transfer to a serving dish and serve hot.
8. Bon appetite (:

The spices in the recipe are according to personal taste. The preparation method also includes frying

Nutritional Values Serving/Unit 100 Grams
Calories 145 cal 64 cal
Proteins 4 g 2 g
Carbohydrates 23 g 10 g
Fat 5 g 2 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Michal Dinar Recipe by Michal Dinar
Buckwheat with Vegetables Seasoned with Hawaij
Easy, tasty and nutritious