Moroccan Lentil Chickpea Stew Food

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.

HARIRA: MOROCCAN CHICKPEA STEW WITH CHICKEN AND LENTILS

Steps:

• Pick over the chickpeas, cover with cold water, and soak overnight at room temperature. Drain chickpeas and rinse well with cold running water. Drain and set aside.
• Heat the olive oil in a medium stockpot or Dutch oven over medium-high heat. Season the chicken pieces with 1/4 teaspoon each of salt and pepper. Add the chicken in batches, and cook until well browned, about 4 minutes per batch. Remove the chicken from the pot and set aside. Add the onions and celery and cook until softened, about 4 minutes. Add the ginger, turmeric, pepper, cinnamon, and nutmeg and cook, stirring constantly, for 1 minute. Return the chicken to the pan and add the tomatoes and their juices, stirring well. Stir in the chicken stock, lentils, and chickpeas and bring to a boil. Reduce heat to medium-low, cover, and cook at a gentle simmer for 1 hour.
• Add the rice and the remaining 1/2 teaspoon of salt and return the soup to a simmer. Cook covered for 30 minutes. Remove the lid, add the cilantro, parsley, and lemon juice and cook, uncovered for 5 minutes.
• Ladle into warmed soup bowls and garnish with fresh cilantro sprigs.

MOROCCAN LENTIL AND CHICKPEA SOUP

Steps:

• In large heavy saucepan or dutch oven, melt butter over medium heat. Stir in onion and celery and cook, covered, for 7-10 minutes or until onion is tender, stirring occasionally.
• Add cinnamon, turmeric, salt, pepper, ginger, hot pepper sauce and saffron. Cook, stirring, for 2 minutes. Add tomatoes, lentils, chickpeas and broth. Bring to boil, reduce heat, and simmer, covered, for about 40 minutes or until lentils are tender.
• Stir in noodles and simmer, covered, about 7 minutes longer or until noddles are just tender. In bowl, whisk flour, and 1 cup water until smooth. Whisk flour mixture into soup and simmer, stirring often, for 2-4 minutes or until soup is thickened and no raw flour taste remains.
• Stir in half of the parsley and cilantro, and all of the lemon juice. Taste and adjust seasoning, adding up to 1/2 tsp more salt if needed. Garnish with remaining parsley and cilantro.

CARA'S MOROCCAN STEW

Steps:

• Fill a large pot with water and bring to a boil over high heat. Stir in the lentils, bay leaves, and whole garlic cloves. Return to a boil, then reduce heat to low and simmer lentils until they are cooked but still firm, about 10 minutes. Drain well. Place lentils in a bowl; toss with olive oil, thyme, and 1 tablespoon chopped garlic. Remove bay leaves and whole garlic cloves; set aside.
• Heat 1 tablespoon olive in a large pot over medium heat. Stir in chili flakes, cinnamon, cumin, and coriander and cook until fragrant. Add garlic, onion, celery, zucchini, red and yellow peppers, and squash; cook 3 or 4 minutes.
• Mix in the lentils, tomatoes, chickpeas, and vegetable stock. Raise heat to medium-high until stew just begins to boil; reduce heat to low and cover. Simmer until squash is tender, about 20 minutes, stirring once or twice. Add the chopped parsley. Ladle into serving bowls and garnish with a dollop of yogurt, some chopped mint, and a pinch of cayenne pepper.

MOROCCAN CHICKPEA AND LENTIL STEW

Steps:

• Heat the olive oil over medium heat. Add the onion and cook until tender and translucent, about 10 minutes. Add the garlic and cook for about 30 seconds or fragrant.
• Add the flour and spices (cinnamon, curry powder, ginger and turmeric) and cook for 30 seconds to get the flavors going in the spices.
• Add the vegetable broth, chickpeas, lentils and diced tomatoes. Bring to a boil and then reduce to a simmer and simmer 20-25 minutes or until the lentils are tender.
• Stir in the spinach and lemon juice and stir until the spinach is wilted.
• Add salt and pepper to taste.
• Serve in bowls and garnish with Fresh Cilantro and Parsley

MOROCCAN VEGETABLE STEW

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.

MOROCCAN LENTIL CHICKPEA STEW RECIPE

Steps:

• In a large Dutch oven, add the coconut oil and heat until shimmering. Add the onions and saute for 10 minutes on medium-low. A little charring is okay.
• Stir in the cinnamon, cumin, coriander, red pepper flakes and sea salt. Add the garlic. Stir until fragrant, about 2 minutes.
• Pour in the broth, water, tomatoes, carrots, and lentils. Stir. Bring to a boil, then turn to medium low and simmer for 25 minutes. The stew will thicken as it cooks. Add the chickpeas and simmer for another 10 minutes or until the lentils are tender and chickpeas are cooked through. If a thinner stew is desired add more vegetable broth 1/2 C at a time. Remove from heat and squeeze 1/2 a lemon over the stew. Stir. Taste for salt adjustment.
• Ladle into soup bowls then garnish with coconut cream, or yogurt and cilantro. For the coconut cream, open and scoop out the soft layer of fat on the top to dollop on the stew. Otherwise, a few scoops of rich coconut milk can be spooned over top. Serve with lemon wedges, coconut milk or a generous scoop of yogurt, and cilantro.

MOROCCAN CHICKPEA LENTIL STEW

Steps:

• Preheat soup pot or dutch oven over medium heat. Add oil.
• Once oil is heated, add onions and sauté for 5-7 minutes. Add garlic and continue cooking for 2-3 minutes.
• Stir in sweet potatoes and cook for 5-6 minutes.
• Add broth, tomatoes, lentils, and all dry spices and stir well. Bring to a boil, then reduce to a simmer and cook for 25 minutes, stirring occasionally, until lentils are fully cooked.
• Add chickpeas and cook for an additional 5 minutes.
• Serve with a drizzle of plain yogurt and fresh herbs.

MOROCCAN LENTIL AND KALE STEW

Steps:

• Sauté onions, carrot and garlic in the oil. Add water, cumin, pepper and the lentils. Bring to a simmer.
• Cook until lentils are tender; about 20 minutes.
• Add kale, parsley, salt and lemon juice and cook for 10 minutes longer until kale is wilted.

EASY MOROCCAN CHICKPEA STEW

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.

RFISSA MOROCCAN CHICKEN LENTIL STEW

Steps:

• Heat the oil in a large skillet over high heat and cook the chicken for 3-4 minutes on each side until golden brown. Remove from the pan and set aside.
• Reheat the pan over medium heat and add the onions and garlic. Cook, stirring occasionally, for 6-8 minutes until golden. Add the tomatoes and tomato paste. Mix well and cook for 1 to 2 minutes or until the tomatoes start to break down.
• Add the ginger, ras el hanout, fenugreek, pepper, saffron and a pinch of salt. Mix well and return the chicken to the pan. Pour in the stock and add lentils, split peas, and half the cilantro. Mix well. Bring to a boil, cover, reduce to heat to low and cook for 2 hours, or until the chicken is cooked through and split peas are soft and tender. Once cooked, add the butter and most of the remaining cilantro. Mix together so the butter melts and makes the sauce shimmer.
• Meanwhile, bring a pan of water to a boil and hard boil the eggs for 5-6 minutes. Drain, peel and chop into quarters.
• Heat a non-stick skillet over high heat. Cook the chapatis for 10-20 seconds on each side. Slice into strips and put into a large serving dish. Top with cooked chicken and spoon over the lentils. Arrange the eggs over the top and scatter the remaining cilantro. Serve hot.

MOROCCAN LENTIL SOUP WITH CHICKPEAS

Steps:

• In a large pot, heat the olive oil on low and sauté the garlic and onions for 5 minutes until they begin to soften. Add the carrots, and sauté for 5 minutes more.
• Stir in the coriander, cinnamon, crushed pepper flakes, salt, and pepper and continue to sauce for a few minutes until the spices become fragrant.
• Add the vegetable stock, coconut milk, tomatoes, and lentils, and bring to a boil. Reduce heat to low and simmer for 20 minutes. Add the chickpeas and cilantro and cook for another 10 minutes.
• Remove the pot from heat, and add in the lemon juice.
• Serve over rice. Add additional chopped red onion, coconut cream, or cilantro to garnish.