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-INSPIRED VEGETABLE AND CHICKPEA STEW
"Fragrant spices and dried fruits lend a Moroccan flavor" to this slow cooker stew. Serve over couscous alongside a small bowl of harissa sauce if you like spicy dishes. I love my slow cooker and this recipe really sounds delicous. This recipe is from my Fresh From the Slow Cooker Vegetarian Recipe cookbook.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 6h20m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- In a large skillet, heat the oil over medium heat. Add the shallots, carrot, bell pepper and garlic. Cover, and cook until softened, about 5 minutes. Add the ginger, cinnamon, cumin, paprika, and turmeric and cook, stirring, for 30 seconds to bring out the flavors.
- Transfer the mixture to a 4-6 quart slow cooker. Add the green beans, chickpeas, tomatoes, stock, and lemon juice and season with salt and pepper. Cover and cook on LOW for 6-8 hours.
- About 20 minutes before serving, add the peas and dried fruit.
- When ready to serve, stir in the olives and sprinkle with the parsley. Taste to adjust the seasonings and serve hot.
Nutrition Facts : Calories 301.6, Fat 6.7, SaturatedFat 0.9, Sodium 505.7, Carbohydrate 55.4, Fiber 11.3, Sugar 6.4, Protein 9.9
EASY MOROCCAN CHICKPEA STEW
When I'm invited to a potluck, I easily double or triple this healthy vegetarian recipe to treat the crowd to an exotic dish of enticing, bold flavors. -Heather Demeritte, Scottsdale, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, heat oil over medium-high heat. Add squash, onion and red pepper; cook and stir until onion is translucent and red pepper is crisp-tender, about 5 minutes. Stir in seasonings until blended., Add chickpeas, tomatoes and water; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 8 minutes. If desired, top with cilantro.
Nutrition Facts : Calories 217 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 455mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 9g fiber), Protein 7g protein.
MOROCCAN VEGETABLE STEW
This warming one-pot stew is packed with nourishing ingredients like fibre-full chickpeas and iron-rich lentils
Provided by Justine Pattison
Time 1h5m
Number Of Ingredients 18
Steps:
- Heat the oil in a large flameproof casserole or saucepan and gently fry the onion and leeks for 10-15 mins until well softened, stirring occasionally. Add the garlic and cook for 2 mins more.
- Stir in the ground coriander, cumin, chilli and cinnamon. Cook for 2 mins, stirring occasionally. Season with plenty of ground black pepper. Add the chopped tomatoes, peppers, chickpeas, lentils, sweet potatoes, orange peel and juice, half the nuts and 400ml/14fl oz water and bring to a simmer. Cook for 15 mins, adding a splash of water if the stew looks too dry, and stir occasionally until the potatoes are softened but not breaking apart.
- Remove the pan from the heat and ladle the stew into bowls. Scatter with coriander and the remaining nuts and top with yogurt, if using.
Nutrition Facts : Calories 482 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 26 grams sugar, Fiber 15 grams fiber, Protein 18 grams protein, Sodium 0.6 milligram of sodium
More about "moroccan inspired vegetable and chickpea stew recipes"
MOROCCAN CHICKPEA-AND-VEGETABLE STEW RECIPE
From myrecipes.com
5/5 (9)Calories 344 per servingServings 6
- Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, onion, carrot, and garlic; sauté 5 minutes. Stir in broth and the next 9 ingredients (broth through tomatoes); bring to a boil. Cover, reduce heat, and simmer 8 minutes or until tender, stirring occasionally.
- While the chickpea mixture simmers, prepare couscous. Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
MOROCCO-INSPIRED VEGETABLE AND CHICKPEA STEW | THE …
From thefirstmess.com
5/5 (10)Category Main Course, Soup, StewServings 8Total Time 55 mins
MOROCCAN INSPIRED CHICKPEA STEW RECIPE ON FOOD52
From food52.com
MOROCCAN-INSPIRED CHICKPEA STEW | RECIPE | KITCHEN STORIES
From kitchenstories.com
- Peel and finely dice onion and garlic. Peel carrots and sweet potatoes and cut into bite-size pieces. Deseed and dice bell pepper. Remove leaves and core from fennel and chop rest into small pieces. Wash kale, remove leaves from stems, and cut or tear into bite-size pieces.
- In a large pot, heat the olive oil over medium heat. Add onion and garlic and sear quickly. Lower heat, add all of the spices, and sauté for approx. 2 min. Add sweet potatoes, carrots, bell pepper and fennel and sauté for approx. 2 more min.
- Stir in water, vegetable stock, and tomatoes and bring to a boil. Reduce heat and let simmer for approx. 15 – 20 min. until sweet potatoes are softened, but still firm.
- Meanwhile, prepare quinoa according to package instructions, boiling it with the cider vinegar and some of the lemon juice. When little white rings begin to form around the grains, drain any excess water and set quinoa aside.
MOROCCAN-STYLE CHICKPEA & TOMATO STEW RECIPE | HELLOFRESH
From hellofresh.com
MOROCCAN-STYLE VEGETABLE AND CHICKPEA STEW | MY FRESH ATTITUDE
From myfreshattitude.com
TOP 40 BEST CHICKPEA STEW RECIPE RECIPES
From istimewa.dixiesewing.com
MOROCCAN CHICKPEA STEW RECIPE HOW TO MAKE IT RECIPES
From ronald.alfa145.com
MOROCCAN CHICKPEA STEW RECIPE - TASTINGTABLE.COM
From tastingtable.com
VEGAN MOROCCAN INSPIRED CHICKPEA STEW RECIPE | EASY …
From youtube.com
MOROCCAN-INSPIRED BUTTERNUT CHICKPEA STEW | THE FULL HELPING
From thefullhelping.com
MOROCCAN STYLE VEGETABLE CHICKPEA STEW FOOD
From homeandrecipe.com
MOROCCAN VEGETABLE STEW - MAY I HAVE THAT RECIPE?
From mayihavethatrecipe.com
LIST OF 14 VEGETARIAN MOROCCAN STEW - CUISINE.BEST
From cuisine.best
MOROCCAN CHICKPEA VEGETABLE STEW — STONE PIER PRESS
From stonepierpress.org
MOROCCAN-INSPIRED BUTTERNUT CHICKPEA STEW | LAPTRINHX / NEWS
From laptrinhx.com
MOROCCAN CHICKPEA VEGETARIAN STEW RECIPE - FOOD NEWS
From foodnewsnews.com
MOROCCAN-INSPIRED CHICKPEA TOMATO STEW | THE FULL …
From thefullhelping.com
MOROCCAN VEGETABLE STEW - ONLY GLUTEN FREE RECIPES
From onlyglutenfreerecipes.com
VEGAN CHALLENGE RECIPE: CHICKPEA MOROCCAN VEGETABLE STEW - YOGA JOURNAL
From yogajournal.com
VEGETARIAN MOROCCAN CHICKPEA STEW - HAPPIHOMEMADE WITH …
From happihomemade.com
MOROCCAN CHICKPEA AND VEGETABLE STEW RECIPE - WHAT WOULD …
From whatwouldcathyeat.com
You'll also love