Moroccan inspired Chickpea Stew Recipe | EASY ONE POT MEAL IDEA!
LEARN HOW TO MAKE AN EASY MOROCCAN CHICKPEA STEW RECIPE
LAY HO MA!! I absolutely love one pot recipes. Not only is this stew easy to make, it's incredibly delicious! Join me in this episode and learn how to make an easy vegan moroccan chickpea stew. Let's begin.
Ingredients:
3 red onions
5 pieces garlic
1 large sweet potato
3 tbsp olive oil
2 tsp cumin seeds
1 tsp chili powder
1 generous tbsp sweet paprika
1 tbsp cinnamon
few sprigs fresh thyme
2 cans 400ml chickpeas
1 800ml can San Marzano whole tomatoes
1.6L water
3 tsp pink salt
2 bunches of collard greens
1/4 cup sweet raisins
few sprigs fresh parsley
Directions:
1. Dice the onions, finely chop the garlic, and peel and cube the sweet potato
2. Heat up a stock pot on medium heat. Add the olive oil
3. Add in the onions and garlic. Then, add in the cumin seeds, chili powder, paprika, and cinnamon
4. Give the pot a good stir and add the thyme
5. Add in the sweet potato and chickpeas. Stir well
6. Add in the tomatoes and crush to release it's juices
7. Pour in two tomato cans worth of water
8. Add the pink salt and stir well. Turn up the heat to bring to a boil, then simmer on medium for 15min
9. Remove the leaves from the collard greens and give it a rough chop
10. Add the greens into the stew along with the dried raisins
11. Transfer 3 cups of stew into a blender and blend on medium high
12. Pour the blend back into the stew and give it a good stir
13. Plate and garnish with freshly chopped parsley
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Vegetable Tagine
A vegetarian Moroccan stew loaded with heady warm spices, filled with tender vegetables. Make this with any veg you have - just don't skimp on the spices!!
PRINT RECIPE:
Moroccan Aubergine and Chickpea Tagine (Vegan)
This Moroccan aubergine and chickpea tagine is a hearty vegan meal that’s vibrant and full of flavour. It’s chock full of veggie goodness and you can make it ahead of time as it tastes even better when reheated. Serve this warmly spiced Moroccan stew with lemon and pine nuts couscous for a delicious weeknight dinner.
See the whole recipe at:
Butternut Squash, Chickpea & Lentil Moroccan Stew
Recipe:
A healthy Moroccan stew with cozy spices, butternut squash, chickpeas, and lentils! You’ll love this protein and fiber packed meal!
Moroccan Style Vegetable stew | Nutritious vegan recipe | Camper Van cooking
Moroccan cooking is a feast for the senses, with complex blends of spices and exotic aromas.
The bustling markets are alive with colour and you will find almost any vegetable you could think of.
Learn how to make my Moroccan Style Vegetable Stew served with fluffy cous cous and toasted nuts:
Ingredients:
Handful Fresh Parsley (Finely chopped)
2 Tomatoes (chopped into chunks)
½ Fennel (chopped into small pieces)
Daikon Radish (chopped into chunks)
1 large Carrot (chopped into chunks)
1 large Courgette (chopped into chunks)
1 Green pepper (chopped into chunks)
1 Red pepper (chopped into chunks)
3 Cloves Garlic (Minced or finely chopped)
1 large onion (Sliced)
1 tin of chick peas (rinsed thoroughly)
1 tin of tomatoes
Chunk of fresh Ginger (finely chopped)
1 TBSP Cumin
1 TBSP Paprika
1 TBSP Sugar (raw, refined)
1 TSP Salt
2 TSP Turmeric
Pinch of Ground Cinnamon
¼ TSP Cayenne Pepper
1 Cinnamon Stick
4 Cloves
2 cups of water
2 TBSP Cooking oil
Couscous:
2 cups water
1 TBSP vegan spread/butter
1 TSP salt
1.5 Cup of couscous (Uncooked)
Handful of cashew (roughly chopped)
Peri Peri sauce or Hot Pepper sauce (optional)
Method:
Vegetable Stew:
1) Heat oil in large saucepan.
2) Add onions and fry for approx 4 mins.
3) Add ginger and garlic fry for 1 min.
4) Add cloves, cinnamon stick, turmeric, paprika, cumin, cayenne pepper, ground cinnamon fry for 1 min.
5) Add carrot, pepper and courgette, stir well.
6) Add 2 cups of water, put lid on pan and bring to boil.
7) Simmer for 10 mins.
8) Add chickpeas and parsley.
9) Tear the tinned plum tomatoes and add along with the juices.
10) Add salt and sugar.
11) Add lid and simmer for approx 15 mins until all the vegetables are tender.
12) Remove cinnamon stick.
Couscous:
1) Heat water in a pan with the salt and butter.
2) Once boiling remove from heat immediately and the couscous.
3) Stir well and replace lid and set aside for 5 mins for the couscous to absorb the water.
4) Fluff with a folk.
5) Lightly toast nuts.
To serve load bowl with couscous, top with vegetable stew and spoon over extra broth/sauce. Sprinkle with the toasted nuts and drizzle with a little hot sauce (optional) to serve.
Music: Chigaga Groupe
Drums of the Desert
Hassan Arsmouk
Vegetarian Moroccan Tagine - Easy and versatile vegetable stew
In this recipe I used onion, sweet potato, canned tomatoes, chickpeas, spices such as cinnamon, turmeric, coriander, and cumin. It's a really easy dish to make at home and it packs a wow factor that is sure to please most people.
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