MOROCCAN SPICED CHICKPEA SOUP
Chickpeas seem to call out for Moroccan spices, so that's what they get here. I make this soup really chunky and hearty.
Provided by Dave Lieberman
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 14
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 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 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
CHICKPEA & RED PEPPER DIP
A fresh and healthy chickpea & red pepper dip for entertaining
Provided by Merrilees Parker
Categories Buffet, Canapes, Dinner, Lunch, Side dish, Snack, Starter, Supper
Time 5m
Number Of Ingredients 7
Steps:
- Place the chickpeas in a food processor with the garlic, olive oil, lemon juice, red peppers and coriander. Blitz to a paste. Season to taste. Serve in a bowl with toasted pitta breads.
Nutrition Facts : Calories 223 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.9 milligram of sodium
TOP 10 MOROCCAN RECIPE COLLECTION
Create a feast to remember with our top 10 Moroccan recipes. From traditional chicken tangine to the classic Moroccan bread.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious Moroccan recipe the whole family will enjoy!
Nutrition Facts :
MOROCCAN CHICKPEA DIP
Make and share this Moroccan Chickpea Dip recipe from Food.com.
Provided by ImPat
Categories Grains
Time 25m
Yield 8 snacks, 8 serving(s)
Number Of Ingredients 12
Steps:
- Put the chickpeas, tahini, lemon juice, half the garlic and the cumin into a food processor and process until smooth.
- With the motor running, add the coriander and olive oil and process until smooth, transfer to a bowl and then cover and set aside.
- Cook the capsicum and tomatoes on a lightly oiled chargrill pan or barbecue plate until the skins have blackened and then transfer to a plastic bag and allow to cool and then peel the capsicum and tomatoes (the best way to do this is to put a cross in the bottom and plunge into boiling water for about 30 seconds, remove and peel), remove the seeds and finely chop the flesh.
- Chop the remaining garlic and combine with the chopped capsicum and tomatoes and season with sea salt and pepper.
- Spoon the capsicum mixture onto the chickpea dip and serve with celery sticks for scooping.
- Serves 8 as a snack.
Nutrition Facts : Calories 153.9, Fat 9.3, SaturatedFat 1.3, Sodium 155.9, Carbohydrate 15.3, Fiber 3.3, Sugar 1.4, Protein 3.7
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 CHICKPEA DIP
No need to feel guilty about snacking on this dip!! It's great!! I snagged it off a recipe card and I like the fact that the hot sauce eliminates a need for loads of salt.
Provided by Mistress of Tea
Categories Spreads
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- In food processor process garlic until minced.
- Add cilantro and process until finely chopped, 10 - 20 seconds.
- Add chick-peas, lemon juice, olive oil, salt and hot sauce.
- Process until very smooth.
- Place dip in serving bowl and refrigerate until chilled and ready to serve.
- Serve with veggie slices, pita wedges, fat free pretzels or other chips.
Nutrition Facts : Calories 79.8, Fat 2.3, SaturatedFat 0.3, Sodium 306.5, Carbohydrate 12.5, Fiber 2.4, Sugar 0.1, Protein 2.7
CRISPY BAKED MOROCCAN CHICKEN WINGS WITH YOGURT DIP
Ditch the deep fryer in favor of flavor-packed baked chicken wings coated in Moroccan spices and crisped to perfection atop a foil-lined baking sheet from Kelly Senyei of Just a Taste. Dunk the spiced wings in a refreshing herb yogurt dip made with mint, cilantro, lemon juice and honey.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 55m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with Reynolds Wrap® Non-Stick Foil. Add the chicken wings to a large bowl, drizzle them with the vegetable oil then toss until the wings are thoroughly coated.
- In a small bowl, stir together the paprika, cumin, cinnamon, ginger, cayenne, turmeric, salt and pepper. Sprinkle the wings with the spice mixture, tossing until they are coated. Arrange the wings in a single layer on the baking sheet, spacing them apart so that they aren't touching.
- Bake the wings for 40 to 45 minutes until they are cooked through, then transfer them to a serving platter.
- In a small bowl, stir together the yogurt, lemon juice, mint, cilantro, honey, salt and pepper. Taste and season the dip with additional salt and pepper as desired. Serve the wings with the yogurt dip.
Nutrition Facts : Calories 347.3 calories, Carbohydrate 10.3 g, Cholesterol 70.7 mg, Fat 24.1 g, Fiber 0.6 g, Protein 22.3 g, SaturatedFat 7.2 g, Sodium 673.9 mg, Sugar 8.7 g
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MOROCCAN CHICKEN WITH CHICKPEA DIP ... - HEALTHY FOOD GUIDE
From healthyfood.com
4.8/5 Total Time 20 minsCategory MainsCalories 390 per serving
- 1 Place chickpeas, 1/3 cup of the lemon juice and garlic in a food processor. Blend until mixture is almost smooth. Gradually add ¼ cup water until dip is smooth.
- 2 Sprinkle seasoning on both sides of chicken. Spray a large grill pan with oil and set over a high heat. Grill chicken, adding carrots for last 2 minutes, for 5-7 minutes or until cooked through and carrot is tender.
- 3 Meanwhile, bring a medium-sized saucepan of water to the boil. Cook beans for 1 minute or until just tender. Refresh beans in cold water then drain.
MOROCCAN-STYLE CHICKPEA & CHARD | COOK FOR YOUR LIFE
From cookforyourlife.org
3.4/5 (22)Estimated Reading Time 2 minsCategory SidesCalories 1376 per serving
- First make the chermoula: In a blender, add the oil, salt, garlic, paprika, black peppercorns, cumin, turmeric, and 2 tablespoons broth to moisten. Blend. Add the cilantro and parsley. Blend until a rough paste is formed. Add broth or water as necessary to loosen the paste. Set aside.
- Begin the stew by adding the wet chard leaving into a hot pan, covered, until they have wilted. Drain, coarsely chop and set aside. Dice the chard stems and set aside.
- Heat the oil in a large skillet or sauté pan over a medium high heat. Add the onion, dried chili, red pepper, diced chard stems and thyme. Fry until the vegetables begin to soften. Stir in the reserved chermoula sauce, chickpeas, and ½ cup of broth. Cook until the onions are soft.
- Add the tomatoes, steamed chard, lemon zest, and ¼ cup of broth. Turn heat to low and simmer for 5 minutes. Stir in remaining cilantro, and serve.
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.
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From marocmama.com
Estimated Reading Time 2 mins
- For this recipe you need to use dry chickpeas. These should be soaked overnight; at least 8 hours and ideally longer if possible. The longer you can soak them the faster they'll cook.
- Once the chickpeas are ready to be cooked Add everything to a pressure cooker and mix together. You don't need to do anything special or add in any certain order. I use olive oil and butter to just add a bit of flavor and richness but you can leave out the butter if you want.
- Put the cover on the pressure cooker and place on the stove at medium heat. Leave to cook for 1 hour. Release the steam and check the tenderness of the chickpeas. They should still have some firmness but you can cook as long as you'd like to get them to the softness you prefer.
- I serve this with some harissa on the side. It can be eaten as a side dish or main dish. We always eat it scooped up with bread.
RECIPES FOR MOROCCAN DIPS AND SPREADS - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 2 mins
- Bessara. This Moroccan fava bean dish may be thinned to soup consistency, but it's equally popular as a dip. Seasoned with olive oil, lemon juice, and garlic, it's quite similar in flavor to Lebanese hummus.
- Spinach Salad with Preserved Lemon and Olives. Olive oil, lemon juice, garlic and Moroccan spices give this dip-like cooked salad its much-loved flavor.
- Tomato Jam. This roasted tomato salad is cooked to jam-like consistency before it's sweetened by the additions of honey, cinnamon, and orange flower water.
- Serrouda - Chickpea Puree. Dried chickpeas are soaked, peeled and then cooked until tender with onion, saffron, salt, and pepper. The beans are then pureed and served as a dip.
- Taktouka. Roasted peppers and ripe tomatoes are sauteed with Moroccan spices, garlic, and herbs to make this zesty, popular cooked salad. Mash it into dip-like consistency and serve it with a crusty bread such as Moroccan Wheat Bread.
- Zaalouk. Zaalouk is a delicious cooked salad made with eggplant, tomatoes, garlic, olive oil and spices. It's a common side dish to many meals and is usually served as a dip with crusty bread.
- Zaalouk of Cauliflower. Zaalouk of Cauliflower is prepared by mashing cooked cauliflower and sauteing it with tomatoes, olive oil, and spices. Fresh lemon or preserved lemon adds tangy flavor.
- Zucchini and Tomato Salad. Delicious served warm or cold, this dip-like salad is prepared by simmering zucchini and tomatoes with Moroccan spices, garlic, and olive oil.
- Kahrmus. Eggplant is reduced to a puree and seasoned with olive oil, lemon juice, garlic, and Moroccan herbs and spices. Tangy and zesty, it makes a delicious dip.
- Moroccan Olive Tapenade. Either green or black olives can be used to make this easy tapenade. Make it as fiery as you like with the addition of . Moroccan Zaalouk (Cooked Eggplant and Tomato Salad)
HOMEMADE HUMMUS (MOROCCAN STYLE ... - EFFORTLESS FOODIE
From effortlessfoodie.com
Ratings 14Category AppetizerCuisine Middle EastTotal Time 10 mins
- Place the chickpeas, tahini, garlic cloves, lemon juice, spices and salt into a food processor and pulse until the chickpeas are broken down.
VEGETARIAN FOOD IN MOROCCO: 33 BEST MOROCCAN …
From gamintraveler.com
- COUSCOUS. Couscous is one of the most popular vegetarian food in Morocco. Couscous is produced from teeny-tiny wheat semolina balls which have been cooked to make them soft and fluffy.
- ZAALOUK. Zaalouk is a traditional Moroccan cooked eggplant and tomato salad spiced with paprika, cumin, garlic, and herbs. Zaalouk is made of roasted eggplants add a layer of smoky flavor that is optional but suggested.
- HARIRA SOUP. Harira soup is a savory tomato-based soup. Harira soup can be topped with veggies, lentils, and chickpeas, and is satisfying enough to be a dish on its own.
- STUFFED MSEMEM. Stuffed msemen is a square-shaped dough that is mashed with a mixture of peppers, onion, and tomato before being grilled, rolled, and presented to-go!
- MOROCCAN CHICKPEA STEW. Moroccan Chickpea Stew in the slow cooker is rich and satisfying, with lots of vegetables. Moroccan Chickpea Stew is simple to prepare, nutritious, and absolutely tasty.
- Moroccan Sweet Potato Salad. Moroccan Sweet Potato Salad is one of the most popular vegetarian and vegan food in Morocco. Moroccan Sweet Potato Salad is made of sweet potato and you can add beans and chick peas as legumes.
- AUBERGINE (MOROCCAN EGGPLANTS) Aubergines are cooked and chopped eggplants in olive oil, garlic, and spices until tender enough to mash in this Moroccan Eggplant (Aubergine) Salad.
- BABA GANOUSH. Baba Ganoush is made of eggplant from the thick-skinned, purple-black bulbous eggplants used in French cooking to the petite, long bishop’s purple eggplants popular in Japanese cuisine.
- MARRAKESH SALAD. Marrakesh Salad is a terrific quick and easy salad full of crunchy carrots, chickpeas, and plenty of flavor. Marrakesh Salad is perfect for bringing to a potluck, serving alongside grilled chicken or fish, or stuffing into a wrap.
- MATBUCHA (MOROCCAN SALAD) Matbucha or Moroccan salad is a delicious dish to try. Matbucha is made of garlic and chili pepper. Matbucha is a cooked meal of tomatoes and roasted bell peppers is a little spicy.
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