MOROCCAN CHICKPEA STEW RECIPE
Thanks to the addition of ginger, cumin, and cinnamon, this Moroccan chickpea stew is a masterclass in warm, savory goodness.
Provided by Susan Olayinka,Tasting Table Staff
Categories main course, dinner
Time 32m
Number Of Ingredients 9
Steps:
- Mince the garlic, and chop the onion into small pieces.
- Place a saucepan onto the stove over medium-high heat.
- Drizzle in the olive oil, followed by the chopped garlic and onion.
- Allow the garlic and onion to cook for 2 to 3 minutes.
- Next, place the diced tomatoes, drained chickpeas, ground cinnamon, cumin, ginger, and vegetable stock into the saucepan.
- Cook on medium-high heat for 25 minutes.
- After 25 minutes, take the stew off the stove, and serve.
Nutrition Facts : Calories 232 calories, Carbohydrate 30 g carbohydrates, Cholesterol 0 mg cholesterol, Fat 10 g fat, Fiber 8 g fiber, Protein 8 g protein, SaturatedFat 1 g saturated fat, ServingSize 0 g, Sodium 277 mg, Sugar 7 g, TransFat 0 g
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 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
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LEBLEBI (NORTH AFRICAN CHICKPEA STEW) | ALEXANDRA'S KITCHEN
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4.9/5 (14)Category SoupCuisine MoroccanTotal Time 1 hr 25 mins
- Dissolve the 3 tablespoons of salt into 4 quarts of water. Add the chickpeas and soak for 8 to 24 hours. Drain, rinse and place in a pot with 1 teaspoon of salt. Cover with water by three inches. Bring to a boil, then lower heat and cook at the gentlest simmer for about 45 minutes or until the chickpeas are cooked through. Let the chickpeas cool in their cooking liquid. Store the chickpeas in their cooking liquid.
- Heat a soup pot over high heat. Add the oil, then the onion and a pinch of salt. Stir, turn the heat to low, and cover the pot. Check and stir after a few minutes, letting the moisture on the lid drip back into the pot to keep things steamy. Lower the heat if there is any browning going on, and re-cover. Cook like this until the onion is tender, about 15 minutes.
- Add the cumin, paprika, pepper flakes, cilantro and garlic and stir for 1 minute. Add the tomatoes and cook for a couple of minutes more, stirring occasionally. Add 6 cups of the cooked chickpeas and enough of their cooking liquid to cover by 2 inches, raise the heat, and bring to a boil. (You’ll need about 4 cups liquid total: all of the cooking liquid, which was 3 cups plus 1 cup extra water — the chickpeas may not be covered by 2 inches, but it will be fine.) Season with salt to taste — I always add another teaspoon, but you may want to start with 1/2 a teaspoon and add more to taste.
- Lower to a simmer and cook for 20 minutes. Put 2 ladles of soup in a blender or food mill and purée — careful: it’s hot. (I used an immersion blender and puréed partially.) Return to the soup pot and stir in to thicken the leblebi slightly. Taste for seasonings and add water or any reserved cooking liquid if it’s too thick. Note: When reheating, you most likely will need to add water to achieve desired consistency.
QUICK & HEALTHY MOROCCAN CHICKPEA STEW | A SIMPLE …
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4.8/5 (19)Total Time 30 minsCategory Main CourseCalories 293 per serving
- In a medium pot on medium heat, saute diced onion in olive oil for 3 minutes. Stir often, onions should be soft and edges should be slightly brown when done. Add garlic, chickpeas, salt & pepper, spices, and cook for about a minute until fragrant.
- Add diced tomatoes, water, tomato paste, and simmer on low to medium heat for 20 minutes. Liquids will reduce and sauce will thicken.
- Before serving, taste and adjust if needed with pinch of salt until flavor is just right. Serve over rice or quinoa with chopped cilantro.
MOROCCAN CHICKPEA STEW RECIPE | MYRECIPES
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5/5 (25)Calories 251 per servingServings 6
- Heat olive oil in a large saucepan over medium-high heat. Add onion, carrot, garlic, and jalapeño to pan; sauté 6 minutes or until tender. Stir in potato and next 7 ingredients (through broth). Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender. Serve over rice. Top with yogurt.
- Wine note: With spicy ethnic cuisine, seek out the German grape gewürztraminer, which yields wines with floral and lychee aromas, as well as natural sweetness that makes a perfect foil to the jalapeño and cumin in the stew. Chateau St. Jean Gewürztraminer 2006 ($15), from Sonoma, California, offers classic honeysuckle and melon aromas, with a spice-friendly sweetness and snappy acidity that adds texture to the dish. -Jeffery Lindenmuth
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