CHILLI MARRAKECH
If you love spicy, aromatic dishes like tagine, this one-pot will become an instant favourite - it uses lean lamb mince but beef also works
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 15
Steps:
- Heat your largest non-stick wok or pan, tip in the cumin seeds and toast for a few secs. Remove. Add the oil to the pan and fry the onions for 5 mins until starting to colour. Add the mince, ginger and garlic, and cook, breaking up the mince with your wooden spoon, until no longer pink. Drain any excess liquid or fat from the pan.
- Stir in the tomatoes, toasted cumin, remaining spices and harissa - add more spice if you like an extra kick. Add the peppers, chickpeas, three-quarters of the chopped coriander and the stock. Cover and cook for 40 mins, stirring occasionally, until the sauce is slightly thickened. Remove from the heat. Cool, then stir in the remaining chopped coriander. Can be served or frozen at this point.
- Pack into freezer bags and smooth the mince through the bag to flatten. Use within 3 months. To serve, remove from the bags and heat from frozen in a pan on the hob with a little water until bubbling hot, then scatter with coriander.
Nutrition Facts : Calories 357 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 1.2 milligram of sodium
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 CHICKPEA STEW
This spicy stew was the main dish at our family's Christmas Eve dinner. The guests, including three vegetarians, were thrilled with the abundance of squash, potatoes, tomatoes and onion. -Cindy Beberman, Orland Park, Illinois
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 9 servings (about 2 quarts).
Number Of Ingredients 17
Steps:
- In a Dutch oven, saute onion in oil and butter until tender. Add the garlic, cumin, cinnamon stick and chili powder; saute 1 minute longer. , Stir in the broth, squash, chickpeas, tomatoes, potatoes, lemon and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes and squash are almost tender. , Add zucchini; return to a boil. Reduce heat; cover and simmer for 5-8 minutes or until vegetables are tender. Discard cinnamon stick and lemon slices. Stir in cilantro.
Nutrition Facts : Calories 152 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 621mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
MOROCCAN SPICED ROAST CHICKPEAS
Satisfy your need for crunchy, savory snacks in only 100 nutrient-packed calories with these tasty Moroccan spiced chickpeas. Make extra spice mix, as it can double as a rub for ribs, chicken or roasted vegetables.
Provided by Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Pat the chickpeas dry between two paper towels then place on the baking sheet. Drizzle with the olive oil then roast the chickpeas in the middle of the oven, tossing every 15 minutes, until deeply golden, dry and crunchy, 40 to 45 minutes.
- While the chickpeas roast, prepare the spice mixture: combine the cumin, brown sugar, cayenne, cinnamon, garlic, ginger, paprika and salt in a medium bowl. Mix until the color is uniform. As soon as the chickpeas come out of the oven, toss with the spice blend. Serve warm or at room temperature.
MOROCCAN CHICKPEA AND EGGPLANT (AUBERGINE) STEW
Found this on another recipe website when I was searching for chickpea recipes. Love this - make it regularly and have passed it on to numerous friends and family. Is gluten-free if served on rice. Only requires 1 fresh ingredient (my basic criteria) and can be sized up and frozen with great success. It seems very similar to Ciao's #66380 which I will have to try soon.
Provided by Andrea-Oz
Categories Stew
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
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!
MOROCCAN CHICKPEA CASSEROLE
Flavorful dish that does a decent job of hiding eggplant's texture.
Provided by tradingtrio
Categories Soups, Stews and Chili Recipes Stews
Time 1h5m
Yield 6
Number Of Ingredients 15
Steps:
- Heat olive oil in a large skillet over medium heat. Cook and stir onions and garlic in the hot oil until translucent, about 5 minutes. Stir in eggplant, red chile pepper, cumin seeds, coriander seeds, saffron, and salt; cook until eggplant starts to soften, about 5 minutes.
- Stir chickpeas, green olives, basmati rice, and lemon slices into the skillet. Pour in vegetable broth. Bring to a boil. Reduce heat, cover, and simmer until rice is tender, about 20 minutes. Fold in cilantro using a fork.
Nutrition Facts : Calories 387.5 calories, Carbohydrate 68.6 g, Fat 9.3 g, Fiber 15.9 g, Protein 12.7 g, SaturatedFat 1.2 g, Sodium 1406.9 mg, Sugar 7.6 g
QUICK AND EASY SPICED CHICKPEA BOWLS
Spiced Chickpea Bowls: clean eating meets comfort food! vegetarian / vegan.
Provided by Pinch of Yum
Categories Dinner
Time 30m
Yield 6
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the onion; saute until soft. Add the garlic, spices, salt, and chickpeas - stir until very fragrant. Add the tomatoes (undrained) and simmer for 20 minutes while you prep the other ingredients.
- Chop the cucumber, cook the couscous, and mince the herbs. Arrange bowls with desired amounts of all ingredients. Voila!
Nutrition Facts : Calories 181 calories, Sugar 6.7 g, Sodium 887.4 mg, Fat 4.9 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 27.4 g, Fiber 8.1 g, Protein 6.5 g, Cholesterol 0 mg
MOROCCAN CHICKPEA CHILI
A very unusual chili, spicy and hearty, but no meat. Pretty much made as printed in the sept 2007 issue of Cooking Light. Delightful
Provided by Umberle
Categories Beans
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil in a large saucepan over medium high heat. Add onion, celery, carrot, and garlic to pan; cook stirring constantly for 5 minutes.
- Stir in cumin, and next 7 ingredients (to ground red pepper); cook 1 minute, stirring constantly.
- Add water tomato paste, chickpeas and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in cilantro and juice.
Nutrition Facts : Calories 346.4, Fat 5.5, SaturatedFat 0.7, Sodium 851.1, Carbohydrate 64.3, Fiber 13.1, Sugar 6.8, Protein 13.3
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.
More about "moroccan chickpea chili food"
MOROCCAN TURKEY AND CHICKPEA SKILLET - RECIPE RUNNER
From reciperunner.com
4.5/5 (65)Total Time 30 minsCategory Skillet + One Pot MealsCalories 439 per serving
- Heat the olive oil in a large non-stick skillet over medium-high heat. Add the ground turkey to the pan and cook for 4-5 minutes, stirring and crumbling with a spoon. When the turkey is mostly cooked add in the onion, carrot and red bell pepper sautéing for a couple minutes. Add in the lemon zest, spices, salt and pepper and continue to sauté until the vegetables soften and the turkey is cooked through.
- Stir in the tomato paste until it's incorporated into the mixture. Stir in the chicken broth, chickpeas and golden raisins and bring to a boil. Reduce the heat and simmer for 6-8 minutes or until the mixture thickens.
- Remove from the heat and stir in the lemon juice and cilantro. Serve as is or with warm pieces of naan, couscous or rice.
MOROCCAN LAMB CHILI WITH SWEET POTATOES, CHICKPEAS & KALE ...
From tastykitchen.com
5/5
MOROCCAN CHICKPEA CHILI RECIPE | MYRECIPES
From myrecipes.com
5/5 (46)Calories 215 per serving
INSTANT POT MOROCCAN CHICKPEA STEW | RECIPES FROM A PANTRY
From recipesfromapantry.com
5/5 (1)Category Dinner, Lunch, Main CourseCuisine American, Moroccan, WesternCalories 191 per serving
RECIPE: SPICED CHICKEN CHILI WITH CHICKPEAS & CURRANTS ...
From blueapron.com
3.7/5 Total Time 40 minsCuisine MoroccanCalories 700 per serving
GORGEOUS MOROCCAN SPICED CHICKPEA TAGINE RECIPE
From unocasa.com
5/5 (4)Total Time 55 minsServings 4
- In the base of a tagine or in a large cast iron skillet/Dutch oven with a lid, sauté the onions and garlic in the olive oil over medium-low heat for several minutes.
- Add the salt, ginger, turmeric, cinnamon, black pepper, cayenne pepper, ras el hanout, parsley or cilantro, carrots, and the water.
- Bring to a simmer over medium-low heat, then continue cooking, covered, until the carrots are nearly cooked to desired tenderness. In a skillet, this will take up to 25 min. In a tagine, this will take a bit longer to cook until tender.
ONE POT MOROCCAN BEEF CHILI - HEALTHY NIBBLES
From healthynibblesandbits.com
5/5 (3)Estimated Reading Time 6 minsCategory StewTotal Time 35 mins
- Heat the olive oil in a medium pot over medium-high heat. Once the pan is hot, add the onions, ginger, and garlic.
- Stir everything for about a minute or two, and add the beef. Let it cook until it is no longer bright pink. Add the carrots, tomatoes (including the juice), and pepper, and let it cook for a few minutes. Pour in the chicken stock, and add the harissa, cumin, cinnamon, and paprika.
- Once the liquids start to boil, reduce the heat to medium-low and add the garbanzo beans, collard greens, and salt. Let everything simmer for about 15 to 20 minutes. The chili should look thicker than what you started out with.
- Turn off the heat and mix in most of the cilantro, saving some for garnish. Let it cool for a few minutes before serving. The flavors develop more if you let the chili sit for a bit!
MOROCCAN CHICKPEA SALAD - WELL PLATED BY ERIN
From wellplated.com
4.9/5 (17)Calories 534 per servingCategory Salad, Side Dish
- While the quinoa cooks, place the chickpeas and carrots in a large serving bowl. In a small bowl or measuring cup (my favorite for easy pouring), whisk together the dressing ingredients: olive oil, lemon juice, Dijon, maple syrup, chili powder, salt, and cinnamon. Taste and adjust as desired.
- Once the quinoa has finished cooking, fluff with a fork, then add to the serving bowl. Pour the dressing over the top, just until it is moistened, then stir to combine. Add the arugula (see recipe note if not eating all of the salad within a day or so) and stir again, adding a bit more dressing as desired. Sprinkle with the pistachios, feta, raisins, and mint. Enjoy immediately or refrigerate until ready to serve.
MOROCCAN CHICKPEA STEW {SLOW COOKER RECIPE} - SIMPLY QUINOA
From simplyquinoa.com
4.3/5 (202)Calories 224 per servingCategory Main Course
- Add all ingredients to a slow cooker. Stir together to combine, then cover and cook on high for 3 - 4 hours (or 6 - 7 hours on low).
EGGPLANT CHICKPEA TAGINE - FEASTING AT HOME
From feastingathome.com
5/5 (30)Calories 461 per servingCategory Vegan Dinner
- Quarter the eggplant, and cut into large chunks (1 1/2 inches at widest part). Place in a big bowl, cover with cool water just to enough to cover, and stir in the salt. Place a plate over top to keep the eggplant submerged 20 minutes. Drain and pat dry. (Don’t rinse.)
- In a large dutch oven, or ovenproof skillet, over medium-high heat, heat 2 tablespoons oil. Working in 2 batches, brown two sides of the eggplant, until golden, then set these aside. No need to cook through.
MOROCCAN TAGINE WITH CHICKPEAS AND VEGETABLES - SUNNY GANDARA
From sunnygandara.com
Servings 6Category Main
- Place couscous in a medium bowl with a pinch of salt, pour over 1 ½ cups boiling vegetable broth, add in the olive oil and stir quickly with a fork to combine. Cover the bowl with a plate or plastic wrap. Let sit for 10-15 minutes for the liquid to be absorbed.
MOROCCAN CHICKPEA STEW (GLUTEN FREE & VEGAN) - LOVE FOOD ...
From lovefoodnourish.com
5/5 (21)Category DinnerCuisine MoroccanCalories 217 per serving
- In a medium sized pan add the olive oil and then on a low heat saute the onions and garlic for a couple of minutes until translucent.
- Add the chopped pumpkin, carrot and chickpeas and stir through the spices and onions and garlic. Cook for 2-3 minutes.
- Add the chopped tomatoes and tomato paste, cover and simmer on a medium low heat for 20 - 25 minutes until the vegetables are cooked through.
BEEF CHILI WITH CHICKPEAS, FIGS & MOROCCAN SPICES - VALLEY ...
From valleyfig.com
Servings 2Calories 691 per servingCategory Entrees
- Heat oil in medium saucepan over medium heat until shimmering. Add onion, bell pepper, garlic, cumin, paprika, ginger, coriander, oregano, 1/4 teaspoon salt, and cayenne. Cook, stirring often, until vegetables begin to soften and spices are fragrant, 3 to 5 minutes.
- Add ground beef and cook, breaking up meat with wooden spoon, until no longer pink and just beginning to brown, 3 to 5 minutes. Stir in tomatoes and their juice, tomato sauce, chickpeas, and figs and bring to simmer. Cover, reduce heat to medium-low, and simmer, stirring occasionally, for 45 minutes.
- Uncover and continue to simmer, stirring occasionally, until beef is tender and chili is slightly thickened, about 15 minutes. (If chili begins to stick to bottom of pot, stir in ¼ cup water.) Stir in lemon zest and juice. Season with salt and pepper to taste. Serve, passing lemon, sour cream, and cilantro separately.
MOROCCAN LAMB CHILI WITH SWEET POTATOES, CHICKPEAS AND ...
From feedmephoebe.com
4.9/5 (16)Estimated Reading Time 5 minsServings 4Total Time 50 mins
- In a large stockpot or Dutch oven, heat the oil. Saute the onion over medium-high heat until soft, about 5 minutes. Push the onions to the sides of the pan and add the lamb. Cook the meat, breaking apart with your spatula, until nicely brown and cooked through, 5 minutes. Add the garlic, harissa (add more if you like spicy chili), cumin, and salt. Cook for 1 minute, or until the spices are fragrant. Carefully pour in the tomatoes and simmer, scrapping up any brown bits on the bottom of the pan, until the liquid has reduced, 15 minutes.
- Stir in the chickpeas, sweet potatoes, and kale. Cover with the stock. Bring to a boil, turn the heat to low, and simmer uncovered for 15 to 20 minutes, or until the sweet potatoes are tender and the chili has thickened. Remove from the heat, stir in the lemon juice, and taste for seasoning.
MOROCCAN CHICKPEA COUSCOUS SKILLET - FIT FOODIE FINDS
From fitfoodiefinds.com
5/5 (1)Calories 285 per servingCategory Vegetarian
- Add cauliflower, peas, garbanzo beans, and moroccan seasoning to the skillet and sauté for 5-7 minutes, stirring consistently.
SLOW COOKER MOROCCAN CHICKPEA AND TURKEY STEW
From skinnytaste.com
5/5 (25)Total Time 6 hrs 15 minsCategory DinnerCalories 342 per serving
- Spray a large nonstick skillet with cooking spray and over medium high heat cook ground turkey for 10-12 minutes.
- To the skillet add the olive oil, onions, pepper, carrots, and celery and sauté until soft, about 8 minutes.
SPICY MOROCCAN CHICKPEAS RECIPE | MYRECIPES
From myrecipes.com
5/5 (20)Total Time 40 minsServings 8Calories 406 per serving
- Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic; cook for 1 minute, stirring constantly. Remove garlic from pan using a slotted spoon; discard or reserve for another use. Add onion and next 6 ingredients (through cinnamon stick) to pan; sauté for 7 minutes or until the onion is lightly browned, stirring occasionally. Add 1/2 cup water, rind, juice, chickpeas, and tomatoes; bring to a boil. Reduce heat, and simmer for 7 minutes, stirring occasionally.
- Stir in escarole; simmer for 1 minute or until escarole wilts. Remove from heat. Sprinkle with cilantro and mint; top with almonds. Serve over couscous.
10 FAMOUS MOROCCAN FOODS YOU SHOULD TRY - THE SPRUCE EATS
From thespruceeats.com
- Couscous. Couscous is prepared weekly in many Moroccan homes and the presentation pictured here, couscous with seven vegetables, is one of the most popular versions.
- Moroccan Chicken Bastilla. Moroccan chicken bastilla is Morocco's famous rendition of a savory pie, and it simply doesn't get better than this. Traditionally pigeons were the birds of choice, but here chicken is cooked with saffron, ginger, pepper, and cinnamon, then layered within crispy warqa pastry with an herb-laden omelet and fried almonds scented with orange flower water.
- Tagine. The sky's the limit when it comes to tagine, the famous slow-cooked Moroccan stew that takes its name from the traditional clay or ceramic dish it's traditionally cooked in.
- Chicken With Preserved Lemon and Olives. This classic, versatile dish is also one of Morocco's most famous and ubiquitous. And no wonder. It's utterly delicious and works beautifully for any occasion ranging from casual family dinners to celebratory banquets.
- Lamb or Beef With Prunes. Even if you don't normally reach for prunes when grocery shopping, don't be put off by this particular combination of sweet and savory.
- Kefta Meatball Tagine. Moroccans like to heartily season their ground beef or lamb (kefta) with cumin, paprika, and herbs. In its simplest form, the spiced kefta is shaped and then grilled or pan-fried, but you'll also find kefta used extensively in other dishes, such as this popular meatball tagine with poached eggs.
- Rfissa. There may be nothing elegant about pouring hot meat and broth over a plateful of bread, yet around the world such humble fare is regarded as savory, satisfying comfort food at its best.
- Harira. You'll find all kinds of soups served in Moroccan homes and restaurants, but this one stands out from the crowd for being uniquely Moroccan and very much loved throughout the country.
- Mechoui. Moroccan roasted lamb, referred to as mechoui, is perhaps best sampled in Marrakesh, where whole lamb is roasted in deep pits with smoldering araar wood.
- Sardines and Other Fish and Seafood. The waters along Morocco's extensive coastline provide an abundant supply of sardines, making this tasty, very healthy fish an affordable indulgence.
MOROCCAN CHICKPEA STEW - A COUPLE COOKS
From acouplecooks.com
4.8/5 (5)Total Time 45 minsCategory Main DishCalories 369 per serving
MOROCCAN CHICKPEA CHILI - NUTMEG NOTEBOOK
From nutmegnotebook.com
Estimated Reading Time 1 min
LAMB & CHICKPEA CHILI RECIPE - EATINGWELL
From eatingwell.com
5/5 (3)Total Time 30 minsCategory Quick & Easy Chili RecipesCalories 402 per serving
MOROCCAN BUFFALO & CHICKPEA CHILI - CLEAN EATING
From cleaneatingmag.com
Cuisine MoroccanTotal Time 40 minsAuthor Heather BainbridgeCalories 397 per serving
VEGETARIAN CHILI RECIPES | COOKING LIGHT
From cookinglight.com
Estimated Reading Time 4 mins
MOROCCAN CHICKPEA STEW - LOCAL PARENT
From localparent.ca
Estimated Reading Time 1 min
MOROCCAN BIG-BATCH CHILI RECIPE - CHATELAINE
From chatelaine.com
3.6/5 (31)Total Time 45 minsCategory RecipesCalories 501 per serving
MOROCCAN CHICKPEA CHILI - BIGOVEN.COM
From bigoven.com
Reviews 1Servings 4Cuisine MoroccanCategory Main Dish
MOROCCAN CHICKPEA STEW - FOODIE FIASCO
From foodiefiasco.com
RECIPES FOR MOROCCAN CHICKPEA CHILI WITH GROCERY LISTS AND ...
From saymmm.com
MOROCCAN CHICKPEA CHILI | FOOD, CHICKPEA CHILI, CHICKPEA
From pinterest.com
MOROCCAN CHICKPEA CHILI | CHICKPEA CHILI, FOOD, HEALTHY ...
From pinterest.com
GARBANZO CHILI RECIPES
From tfrecipes.com
MOROCCAN CHICKPEA CHILI RECIPES
From tfrecipes.com
MOROCCAN CHICKPEA CHILI - MARSHA FENWICK NUTRITION
From marshafenwicknutrition.com
MOROCCAN SPICED TURKEY AND CHICKPEA CHILI WITH CHERMOULA ...
From aninspiredkitchen.com
MOROCCAN CHICKPEA CHILI - CRECIPE.COM
From crecipe.com
MOROCCAN CHICKPEA CHILI ON BAKESPACE.COM
From bakespace.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love