Moroccan Chickpea And Spinach Stew Food

MOROCCAN CHICKPEAS AND SPINACH

Steps:

• In a skillet, cook the onion in the oil over medium heat until softened.
• Add bell pepper, coriander, cumin, and tumeric. Cook for 2-3 minutes longer.
• Add the chickpeas and 4 T of their liquid. Simmer for 5 minutes, until the pepper is tender, adding about 2 T more of the reserved liquid as necessary.
• Add spinach and cook until the spinach is bright and wilted.
• Stir in lemon juice and add salt and pepper.
• Combine yogurt, garlic, cucumber, and salt in a bowl. Serve with the chickpeas.

MOROCCAN SQUASH, CHICKPEA, AND SPINACH STEW

Steps:

• Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add ginger, paprika, cinnamon, turmeric, pepper, and red pepper flakes. Cook, stirring well to ensure the spices don't stick and burn, for 2 minutes.
• Add butternut squash, chickpeas, tomatoes, vegetable stock, raisins, and honey. Simmer until squash starts to break down, about 20 minutes.
• While the soup is cooking, preheat the oven to 350 degrees F (175 degrees C). Spread flaked almonds onto a baking sheet.
• Toast nuts in the preheated oven, shaking the pan frequently, until they start to turn golden brown and become fragrant, 3 to 5 minutes.
• Stir spinach and cilantro into the soup; cook until spinach is wilted, about 2 minutes. Ladle into bowls and garnish with toasted almonds.

MOROCCAN SPICED CHICKPEA SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
• Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
• Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
• Season again, to taste, with salt and pepper.
• Serve soup, drizzled lightly with extra-virgin olive oil, if desired.

MOROCCAN CHICKPEA AND SPINACH STEW

Steps:

• Place chickpeas and cumin in large saucepan.
• Add enough water to barely cover chickpeas. Set aside.
• Saute garlic in olive oil in small pan over medium to low heat.
• Remove garlic when browned, about 3 minutes.
• Set aside.
• Toast bread until golden in same pan about one minute per side.
• Remove bread and turn off heat.
• Add paprika and saffron, followed immediately by vinegar to keep paprika from burning.
• Pound garlic and browned bread in a mortar or glass bowl to make a thick paste.
• Bring chickpeas to a low boil, then add spinach, and simmer for 5 minutes.
• Add paprika-saffron mixture and garlic bread paste to create a thick stew.
• Simmer for 5 minutes.
• Season with salt and pepper and serve immediately.

SQUASH AND CHICKPEA MOROCCAN STEW

Steps:

• Heat butter and olive oil in a 3- to 4-quart Dutch oven or heavy-bottomed saucepan with a tight fitting lid over medium heat. When oil shimmers, add onion, garlic, cumin, and cinnamon, and season with salt and freshly ground black pepper. Cook, stirring occasionally, until spices are aromatic and onions are soft and translucent, about 5 minutes.
• Add squash and potatoes, season with salt and freshly ground black pepper, stir to coat, and cook until just tender, about 3 minutes. Add broth, chickpeas, tomatoes and their juices, and saffron, if using. Bring mixture to a boil then reduce heat to low. Cover and simmer until squash is fork tender, about 10 minutes.
• Remove from heat and stir in preserved lemon and olives. Serve over couscous garnished with cilantro, almonds, and yogurt.

MOROCCAN CHICKPEA STEW

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.

MOROCCAN CHICKPEA AND EGGPLANT (AUBERGINE) STEW

Steps:

• Cut off the ends of the eggplant, than chop into ¾" cubes. I salted an eggplant once just for fun, but with fresh eggplant just don't find it necessary!
• Chop the onion roughly.
• Mince the garlic.
• Coat a large deep-sided frypan with olive oil. and heat over a medium heat.
• Add the minced garlic, onion, chili powder, cumin and cinnamon. Stir well to coat evenly. Cook until the onions have softened (approx. 4-5 minutes).
• Add the eggplant, tomatoes and chickpeas, along with the stock. Simmer over medium-low heat, covered, for fifteen-twenty minutes (until the eggplant is tender).
• Uncover and stir. If the stew looks very soupy, let the liquid bubble away for a few more minutes.
• Salt and pepper to taste.
• Serve over rice / pasta / cous cous / even toast would be yummy.
• The qty of spice listed make it moderately hot - good for a taste explosion for someone not used to spices. I normally double them as I like things really spicy!

CHICKPEA AND SPINACH STEW

Steps:

• Pour the water into a large deep skillet and bring to a boil.
• Add the spinach leaves and cook over high heat, tossing frequently, until wilted, about 2 minutes. Drain the spinach in a colander, pressing hard on the leaves to extract the liquid. Coarsely chop the spinach.
• Using the flat side of a large knife, mash the garlic to a paste with salt and saffron. Transfer the garlic paste to a small bowl. Add the paprika, cumin, cloves and black pepper and mash until combined. Stir in 1/4 cup of the chickpea liquid.
• Wipe out the skillet. Add 2 tablespoons of the olive oil to the skillet and heat until shimmering. Add the onion and tomato and cook over moderately high heat, stirring occasionally, until they are softened, about 3 minutes. Add the spiced garlic sauce to the onion and tomato in the skillet and cook for 1 minute.
• Add the chickpeas and the remaining liquid to the skillet. Add the raisins and bring to a boil over moderately high heat. Add the spinach, reduce the heat to moderate, and simmer for 15 minutes. Transfer the chickpea stew to 4 deep bowls, drizzle the remaining 2 tablespoons of olive oil on top, and serve.