MOROCCAN CHICKPEA STEW
This recipe came to be as a way to use the kale that was flourishing in my garden. It could also incorporate all kinds of other vegetables - whatever is in your fridge that needs to be used. Serve over couscous.
Provided by Mari
Categories Soups, Stews and Chili Recipes Stews
Time 40m
Yield 4
Number Of Ingredients 17
Steps:
- Heat the olive oil in a large pot over medium heat; cook the onion and garlic in the hot oil until the onions are translucent, 5 to 7 minutes. Stir the cumin, coriander, cayenne pepper, garam masala, curry powder, and salt into the onion and garlic; cook together until fragrant, about 1 minute. Add the potatoes, diced tomatoes, tomato sauce, and raisins to the pot. Pour enough water over the mixture to cover; bring to a simmer and cook until the potatoes are soft, 10 to 15 minutes.
- Add the chickpeas and kale to the pot; simmer until the kale wilts, about 3 minutes. Sprinkle the cilantro over the stew and immediately remove the pot from the heat.
Nutrition Facts : Calories 476.1 calories, Carbohydrate 96.1 g, Fat 6.5 g, Fiber 13.6 g, Protein 15.7 g, SaturatedFat 0.9 g, Sodium 1263.3 mg, Sugar 27.3 g
MOROCCAN-STYLE VEGETABLE STEW WITH HARISSA YOGURT SAUCE
Provided by Molly Stevens
Categories Soup/Stew Stew Vegetarian Yogurt Low Cal High Fiber Dinner Spinach Chickpea Carrot Turnip Family Reunion Healthy Green Onion/Scallion Bon Appétit Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 23
Steps:
- For yogurt sauce:
- Whisk first 4 ingredients in medium bowl. Season to taste with coarse salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover and chill.
- For vegetable stew:
- Bring 8 cups water to boil in heavy large saucepan. Sprinkle with coarse salt. Add carrots; cook until just tender, about 4 minutes. Using skimmer or large slotted spoon, transfer carrots to large bowl of ice water. Return water to boil. Add turnip; cook until just tender, about 3 minutes. Using skimmer, transfer turnip to bowl with carrots. Reserve cooking liquid.
- Melt butter in heavy large pot over medium heat. Add next 7 ingredients. Sprinkle with coarse salt and pepper. Cook until onions are soft, stirring often, about 8 minutes. Add wine; simmer until reduced by half, about 5 minutes. Stir in flour. Add carrots, turnip, beans, spinach, and 2 cups reserved cooking liquid. Bring to simmer; cook until vegetables are heated through, adding more cooking liquid for desired consistency. Season stew to taste with coarse salt, pepper, and lemon juice.
- Divide stew among bowls. Spoon dollop of yogurt sauce over and serve.
- A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.
- ** A spicy North African red chile paste; available at some specialty foods stores and at Middle Eastern markets.
MOROCCAN PUMPKIN AND HARISSA STEW
harissa is often available in supermarkets but there are plenty of recipies here to make your own too.
Provided by PinkCherryBlossom
Categories Stew
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- heat the oil in a large pan. Fry onion and garlic bulb for 5 minutes.
- Add canned tomatoes, harissa, cinnamon and stock. Bring to boil, cover and simmer for 10 minutes.
- Add potatoes and bring to boil, simmer for another 10 minutes.
- Add pumpkin and baby corn and simmer for a further 5 minutes.
- Add peas and cherry toms and simmer for 5 minutes.
- Remove the bulb and carefully remove the flesh and mash well. Add mash back into pan.
- Season if desired. Mix cornflour with 2 tbsp water and add to pan. Bring to boil and stir until thickened.
- Remove cinnamon and add the mint and coriander.
- Serve with cous cous or crusty bread.
Nutrition Facts : Calories 212.6, Fat 7.7, SaturatedFat 1.1, Sodium 15.3, Carbohydrate 34.9, Fiber 5.8, Sugar 9.4, Protein 5.1
MOROCCAN HARISSA
Make and share this Moroccan Harissa recipe from Food.com.
Provided by Tisme
Categories Moroccan
Time 15m
Yield 4 cups
Number Of Ingredients 8
Steps:
- Mince the chillies, roast capsicums, preserved lemon and garlic by hand or in a food processor.
- Mix with the coriander (cilantro), cumin and salt until well combined.
- Let the mixture stand for 1 hour, then transfer to a preserving jar and cover with oil. Store indefinitely in the refrigerator.
Nutrition Facts : Calories 90, Fat 1.5, SaturatedFat 0.1, Sodium 601.3, Carbohydrate 18, Fiber 4, Sugar 10.2, Protein 3.8
HARIRA (SPICED MOROCCAN VEGETABLE SOUP WITH CHICKPEAS, CILANTRO, AND LEMON)
A Muslim staple to break the daily fast of Ramadan, this soup has crossed over to the Moroccan Jewish tradition of breaking the fast of Yom Kippur.
Provided by Joan Nathan
Categories Rosh Hashanah/Yom Kippur Soup/Stew Dinner Kosher Vegetarian Chickpea Lentil Parsley Cilantro Carrot Tomato
Yield 8-10 servings
Number Of Ingredients 18
Steps:
- Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil. If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
- Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. And don't forget to have some extra harissa in a plate on the side.
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