MOROCCAN SAUSAGE STEW
Ras el hanout is a fragrant North African spice. It works perfectly with pork sausages in a tomato casserole sauce with dates and onions
Provided by Good Food team
Categories Main course
Time 17m
Number Of Ingredients 10
Steps:
- In a large saucepan or flameproof casserole dish, heat the oil and brown the sausages with the onions for 10 mins until golden. Add the garlic and spice mix with 75ml water to prevent them from burning, and cook for 2 mins until fragrant. Add the dates and tomatoes, mix well, then spread out onto 2 plates to cool before pouring into a freezer bag and freezing for up to 3 months.
- To cook from frozen, put the stew into a large saucepan or flameproof casserole dish with all but 2 tbsp of the stock. Cover with a lid and gently heat to defrost for 25 mins, stirring occasionally.
- Once the stew is fully defrosted, mix the cornflour with the reserved stock and pour into the pan. Bring to the boil and simmer, uncovered, for 5 mins until thickened and piping hot. Serve with mashed potato.
Nutrition Facts : Calories 491 calories, Fat 30 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 26 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 2.8 milligram of sodium
SAUSAGE-AND-VEGETABLE STEW
Provided by Food Network Kitchen
Categories main-dish
Time 46m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the onion and garlic; cook, stirring occasionally, until soft and glistening, about 6 minutes. Add the paprika and 1 teaspoon salt; cook until the oil turns deep red, about 1 minute. Add the flour and cook until just toasted, 30 more seconds. Immediately whisk in 4 cups water. Add the kielbasa, carrots, parsnips, potatoes and 1 1/2 teaspoons salt.
- Bring the soup to a boil, then reduce to a simmer; cover and cook until the vegetables are tender and the broth has thickened, about 20 minutes. Add the vinegar and season with pepper.
- Combine about half of the parsley with the sour cream in a small bowl and season with salt and pepper. Ladle the stew into bowls; top with the remaining parsley, a dollop of herbed sour cream and a sprinkle of paprika. Serve with bread.
MOROCCAN VEGETARIAN STEW
This fragrant, spicy chickpea stew can be served over couscous or with warm pita bread. Try topping this Moroccan dish with a dollop of yogurt or sour cream to cool it down. -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings (3 quarts).
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until tender. Add seasonings; cook and stir 1 minute., Stir in squash, potatoes, carrots, tomatoes and water; bring to a boil. Reduce heat; simmer, uncovered, until squash and potatoes are almost tender, 15-20 minutes. , Add zucchini and beans; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 5-8 minutes.
Nutrition Facts : Calories 180 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 174mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 9g fiber), Protein 5g protein. Diabetic Exchanges
MAKE-AHEAD VEGETARIAN MOROCCAN STEW
This delicious, healthy North African-inspired stew is a family favorite, served with warm bread or even over couscous. You can make the entire stew ahead of time, let it cool, and refrigerate it for up to 3 days or freeze it for several months. You can also chop the veggies and mix the spices ahead of time, freeze them, and assemble it with the canned ingredients the day you wish to cook it for a wonderful exotic meal in just 30 minutes.
Provided by Make-Ahead Mamas
Categories Soups, Stews and Chili Recipes Stews
Time 1h10m
Yield 6
Number Of Ingredients 23
Steps:
- Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a large bowl.
- Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Stir in kale and spice mixture; cook until kale begins to wilt and spices are fragrant, about 2 minutes.
- Pour the vegetable broth into the pot. Stir garbanzo beans, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots, and honey, into the broth; bring to boil, reduce heat to low, and simmer until vegetables and lentils are cooked and tender, about 30 minutes. Season stew with black pepper.
- Dissolve cornstarch in water; stir into stew and simmer thickened, about 5 minutes.
Nutrition Facts : Calories 543.2 calories, Carbohydrate 110.6 g, Cholesterol 5.1 mg, Fat 4.2 g, Fiber 24 g, Protein 19.5 g, SaturatedFat 1.5 g, Sodium 1217.9 mg, Sugar 23.2 g
MOROCCAN VEGETABLE STEW
This flavorful recipe is weight watchers core with the exception of the raisins. You can omit them, but it will drastically change the flavor of the dish. The entire recipe with raisin would be 4 points on the core plan, so splurge a little; it's worth it!
Provided by Fossettes
Categories Stew
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large Dutch oven or high-sided skillet, heat olive oil over medium high heat.
- Add potatoes, squash, onions, and carrots.
- Stir frequently for about 10 minutes until onions are golden brown.
- Add beans, raisins, tomatoes, cumin, cinnamon, salt, 1 cup of broth, and red pepper flakes.
- Bring to a boil; reduce to simmer and continue cooking for 30 minutes or until vegetables are tender when pierced with fork.
- Meanwhile prepare couscous as directed on package, using broth instead of water.
- Stir cilantro into stew and adjust seasoning with salt if desired.
- Serve over warm couscous.
Nutrition Facts : Calories 787.9, Fat 10.3, SaturatedFat 1.5, Cholesterol 1.2, Sodium 1577, Carbohydrate 159, Fiber 19.4, Sugar 26.5, Protein 22
MOROCCAN VEGETABLE STEW
An easy flavorful dish, I like to serve this with couscous mixed with lots of finely chopped parsley and a dish of preserved lemons on the side. Reheats well.If you like the red peppers with more crunch, add them to the dish when you put the zucchini in.
Provided by PetsRus
Categories Stew
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- In a good size Dutch oven fry the onion, garlic, carrot, pepper and celery in the olive oil for 1 to 2 minutes.
- Add all the dry spices and stir-fry this for 1 minute more.
- To this add the stock and the tomatoes, simmer for 10-15 minutes.
- Then add the chickpeas, zucchini and the olives, bring to a simmer, cover and cook until the zucchini is cooked, probably another 10-15 minutes Add lemon juice, taste, stir in the almonds and serve.
SAUSAGE AND VEGETABLE STEW
Make and share this Sausage and Vegetable Stew recipe from Food.com.
Provided by cooking with love
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil in large pot over medium heat. Add the onion and garlic and cook until soft and glistening, about 6 minutes.
- Add the paprika and 1 tsp of salt. Cook 1 minute until deep red.
- Add the flour and cook until toasted, about 30 seconds.
- Immediately add all the water and whisk until smooth.
- Add the kielbasa, carrots, parsnips, potatoes and 1 tsp salt.
- Bring to a boil, then reduce to a simmer. Cover and cook 20 minutes or the vegetables are tender.
- Add the vinegar and pepper to taste.
- Mix half of the parsley into the sour cream in a small bowl.
- Top the stew with the remaining parsley. Ladle into bowls and top each with a dollop of the sour cream.
Nutrition Facts : Calories 478.6, Fat 31, SaturatedFat 10.4, Cholesterol 50.4, Sodium 487.3, Carbohydrate 42, Fiber 7.1, Sugar 9.9, Protein 10.7
SUMMER STEW
It's summer. The sun doesn't set until after 8 PM. You want something light, but you also want something filling. A little vegetable stew can go a long way. Created for RSC Summer 2005.
Provided by Mirj2338
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a heavy stew pan. Add the onion and saute over medium heat for about 5 minutes, until it begins to brown.
- Add the garlic, pepper, cumin, tumeric and pepper flakes. Cook for one minute, stirring.
- Add the eggplant to the pot. Sprinkle with salt and pepper. Cook over low heat, constantly stirring, until the eggplant is covered in the spices.
- Add the tomatoes and bring the mixture to a boil.
- Add the water, stir it into the mixture.
- Cover, simmer over low heat, stirring often, for about 20 minutes.
- Add the chickpeas and the green beans.
- Simmer for 10-20 minutes more until everything is tender and the stew is thick.
- Taste and adjust for seasoning.
- Serve hot, sprinkled with the cilantro.
Nutrition Facts : Calories 197.9, Fat 6.1, SaturatedFat 0.8, Sodium 225.3, Carbohydrate 32.4, Fiber 9.8, Sugar 6.2, Protein 6.8
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GLOWING MOROCCAN VEGETABLE STEW RECIPE | YUP, IT'S VEGAN
From yupitsvegan.com
5/5 (4)Total Time 1 hr 5 minsCategory DinnerCalories 229 per serving
- In a large soup pot, sauce pan or Dutch oven, heat the oil over medium heat. Add the onion and a pinch of salt, and stir. Cook the onion with occasional stirring until translucent and lightly browned, about 5 minutes.
- Add the garlic and ginger and stir. After 30 seconds, add the cumin, turmeric, coriander, cinnamon, nutmeg, and cayenne pepper, and stir. Cook for another 30-60 seconds or until the spices are fragrant. Finally, add the bell pepper and cook for another 1-2 minutes to soften it slightly.
- Stir in the tomatoes, sweet potato, turnip, cauliflower, carrot, golden raisins, and water or broth. Bring the mixture to a boil and then reduce it to a simmer. Cook covered for about 30 minutes, stirring occasionally. Remove the cover and cook uncovered, stirring occasionally, for about 15 more minutes or until all of the vegetables are cooked through. (The turnips tend to be the limiting factor in this).
- Stir in the lemon juice and season to taste with salt and pepper. Serve hot, topped with cilantro and almonds if desired. Pair with rice, legumes, or other accompaniments of choice, or serve alone as a light and refreshing meal.
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