How To make Moroccan Garbanzo Beans with Raisins
1 Onion, sliced
1 Onion, chopped
1 Clove garlic
2 tb Peanut oil
1 c Diced butternut squash
1 c Chicken broth
1/2 c Raisins
1 ts Ground turmeric
1 ts Ground cinnamon
1/2 ts Ground ginger
15 oz Garbanzo beans (chick-peas)
2 c Hot cooked rice
Cook onions and garlic in oil in 3 quart saucepan, stirring frequently until tender, about 7 minutes. Add remaining ingredients except garbanzo beans and rice. Heat to boiling. Reduce heat. Cover and cook until squash is tender, about 8 minutes. (Note: acorn squash may also be used). Stir in garbanzo beans. Serve over rice.
How To make Moroccan Garbanzo Beans with Raisins's Videos
Moroccan Vegetables with Garbanzo Beans! An Easy, Healthy Recipe!
Try this delicious Moroccan Vegetable recipe! It is healthy and easy to make! The garbanzo beans (chickpeas) make it more filling with the added protein and fiber. This is a perfect side dish or main dish. You can serve it over rice, couscous, quinoa or by itself. In this cooking video Karen Breyer will show you step-by-step how to make Moroccan Vegetables. Watch this cooking video and make this tasty Moroccan Vegetable recipe for dinner today!
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PRINT RECIPE for Moroccan Vegetables:
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RECIPE: Moroccan Vegetables
INGREDIENTS:
1 - 2 teaspoons olive or vegetable oil
1 cup carrots, diced or sliced
1 1/2 cups onion, chopped
2 teaspoons garlic, minced
1 cup red bell pepper, chopped (3/4 inch pieces)
1/2 cup raisins
1 1/2 - 2 teaspoons cumin
1/4 teaspoon turmeric
1/4 - 1/2 teaspoon cinnamon
1/2 - 1 teaspoon Kosher salt
1/4 teaspoon pepper
1 1/2 cups zucchini, diced
1 15 - 16 ounce can garbanzo beans, rinsed and drained
1/4 cup Italian parsley, chopped (if desired)
INSTRUCTIONS:
1: Heat oil in a 12 inch skillet over medium-high heat.
2: Add the onion, garlic, carrots and bell pepper. Cook until the onions are soft (about 4 - 5 minutes). Stir frequently.
3: Stir in the remaining ingredients except the parsley.
4: Cook until the zucchini is tender (about 5 minutes). Stir frequently.
5: Top with parsley as desired. Serve as is or over couscous, quinoa or rice.
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If you liked this delicious recipe, you may also like these easy, healthy recipes:
Moroccan Carrots
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Moroccan Lamb With Potato & Raisins | Gordon Ramsay
This super simple Moroccan lamb dish is the perfect main that will surely impress any guest.
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A Minute Kitchen - Chickpeas and Raisins
Sarath makes a quick and heathly dish for people on the go!
Moroccan Style Garbanzo Beans with Barley
Ingredients:
1 tablespoon olive oil
1 small red onion, diced
2 cups water
1 cup sliced carrots (1/2 in. thick)
1 package Knorr® One Skillet Meals Moroccan Style Chicken with Barley
2 cups cauliflower florets
1 tbsp raisins
1 can No Salt Added garbanzo beans, rinsed and drained
Directions:
1. Sauté onions with olive oil in a large nonstick skillet.
2. Combine water, carrots and contents of Knorr® One Skillet Meals Moroccan Style Chicken with Barley and bring to a boil. Turn down the heat to a medium-low and simmer for 13 minutes.
3. Add cauliflower to skillet; cover and continue cooking for 10 more minutes or until barley is tender. (For perfectly cooked barley, make sure to keep covered.)
4. Stir in garbanzo beans and raisins. Remove from heat and let stand covered for 2 minutes.
Couscous Salad (meal-prep idea)
⭐️ Get the Recipe:
Couscous salad is an easy, fresh, crunchy, and nutritious meal for any occasion. From a quick lunch and healthy dinner to potlucks and picnics, this couscous salad will be a tasty crowd-pleaser.
⭐️ Ingredients
DRESSING
¼ cup (55 grams) olive oil extra virgin
1 teaspoon (5 grams) lemon zest grated
2 tablespoons (30 grams) lemon juice
1 teaspoon cumin ground
½ teaspoon salt
¼ teaspoon black pepper
1 clove garlic grated
COUSCOUS
1 cup (200 grams) couscous dry
1 cup (240 grams) hot water just boiled
1 teaspoon (6 grams) salt
VEGGIES
1 can (15-ounce) (230 grams) chickpeas or 1½ cups cooked
1½ cups (150 grams) cherry tomatoes quartered
1½ cups (200 grams) cucumber diced
1 cup (130 grams) yellow bell pepper diced
1 (30 grams) shallot finely chopped
½ cup (60 grams) olives sliced
1 handful (30 grams) parsley finely chopped
2 tablespoons (30 grams) pine nuts lightly toasted
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Moroccan Sweet Couscous with Chickpeas Raisins &Chicken
Couscous with chicken -Raisin and chickpeas for beginners