Moroccan Chickpea Stew Recipe
This Moroccan chickpea stew defines comforting and hearty. Filled with delicious veggies and spices, you'll be craving this dish all winter long.
#chickpea #stew #recipe
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Moroccan Chicken Stew
Moroccan Chicken Stew is hearty and filling. It’s perfect for a winter dinner or any cool evening. Serve this over couscous or rice.
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Ingredients
1/4 tsp saffron threads (See Note 1)
1 large white onion, sliced thin (See Note 2)
4 celery ribs, chopped thin
1 tbsp olive oil
1 tbsp butter (or ghee)
1 tsp salt
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp black pepper
3 tbsp tomato paste
1 tbsp harissa
2 tbsp flour (or chickpea flour)
1 1/2 cups chicken stock
3 1/2 cups cooked chickpeas, (or 2-15 oz cans, drained)
1 1/2 lbs chicken breast, chopped
4 tbsp pesto
Instructions
In a small bowl add 2 tablespoons of cold water and crush the saffron threads on top. Set aside to bloom.
In a Dutch oven or deep skillet with lid, melt the butter and oil over medium high heat. When butter is melted add the onion, salt and cook for 4 minutes until softened. Add the celery, cumin, garlic powder and black pepper, stir to mix in, and continue cooking for another 6 minutes.
Add the tomato paste and saffron with water. Stir and cook another minute.
Turn heat to low. Sprinkle flour over the onion mixture and stir. Saute for 2 minutes to cook flour then add the chicken stock and stir, sauce will thicken. Cook another 2 minutes.
Add the drained chickpeas and chopped chicken, stir to mix thoroughly and cover with lid. Simmer for 10 minutes.
Divide into 4 bowls and top each with a tablespoon of pesto. Serve immediately.
Notes
1. Crush the saffron threads between fingers or grind into a powder before adding to the water. Some people add to hot water, some to cold or even sprinkle on top of an ice cube and allow it to melt before using. Do whatever is your preference.
2. Trim both ends from onion. Cut in half from root to tip and remove, discard skin. Place onion cut side down (with cut top and bottom vertical) and slice vertically across the grain, making thin, long strips.
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Spicy Saffron chicken Moroccan Style
This saffron Moroccan chicken is so tasty and quite simple to make. You can use the chicken carcass to make a real chicken stock, if you don't have time use an alternative. Coriander or cilantro has to be fresh. You will need to breakdown the chicken into eight pieces or ask your butcher to do it for you. This works great in a Dutch oven or you can adapt it to a tagine. This saffron chicken will taste even better the following day reheated. Serve it with pilaf rice (see my recipe) or couscous. Great with chickpeas and red peppers. Enjoy my Spicy Saffron chicken Moroccan Style.
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How to make Moroccan-inspired meat stew: Katie's recipe on The Meredith Vieira Show
I went on The Meredith Vieira show (aired January 1st, 2015), to compete in a Comfort Food Cook-Off. I was intimidated by the fact that Padma Lakshmi, the host of the Bravo series Top Chef, would be judging! Luckily...I had nothing to worry about. I won the challenge!
Since I didn't go through the step-by-step recipe on the show, I wanted to make a video of it for you guys so you know how to make it (ahem, the winning dish!).
I used chicken on The Meredith Vieira show, but I also love it with lamb...so I used lamb in the video. The two meats are entirely interchangeable, so choose whichever you prefer!
And a huge shout-out to Food 52 (food52.com), which is where I initially got this recipe. They have so many wonderful recipes, and I really suggest checking out the site, if you haven't already!
Here's what you'll need for the recipe:
-1 teaspoon salt and 1 teaspoon pepper
-1 teaspoon turmeric
-2 teaspoons cumin
-1 1/2 teaspoons coriander
-1 teaspoon paprika
-1 teaspoon cinnamon
-2 pounds boneless lamb shoulder or 4 chicken breasts
-3 tablespoons olive oil
-1 large onion, halved and thinly sliced
-3 cloves garlic, minced
-2 cups chicken stock
-1 cup pitted prunes
-2 cups butternut squash, cubed
-1/2 cup green olives, pitted
-2 teaspoons lemon zest (about one lemon)
-whole wheat cous cous to serve the stew on top of, and parsley to top it all off!
Mix the spices (including salt and pepper) in a large bowl. Toss in the lamb/chicken to coat thoroughly.
Heat 2 tablespoons of olive oil to a Dutch oven and brown the meat. Remove to a plate as cooked.
Lower the heat to medium and add the onion and garlic, cooking for a few minutes, until the onion has become translucent.
Return the meat to the pan and add the stock, prunes, squash, olives and lemon zest.
Bring to a boil and then reduce the heat and simmer, partly covered, for 30 to 45 minutes.
Garnish with the parsley and serve with whole wheat couscous.
I hope you guys love this dish as much as I do :)
Chickpea Stew With Moroccan Spices | Melissa Clark Recipes | The New York Times
Melissa Clark makes a vegetarian stew with chickpeas and rainbow chard.
Produced by: Jenny Woodward
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Chickpea Stew With Moroccan Spices | Melissa Clark Recipes | The New York Times
Vegan Moroccan Inspired Stew
A warming Moroccan inspired sweet and savoury vegan stew. Healthy and full of flavour.
INGREDIENTS
2x Sweet potato
3x Parsnip
150g Giant cous cous
1x small Pumpkin or squash
200g Chic peas
Large handful of washed fresh Spinach
2x roughly chopped Onions
3x cloves finely chopped Garlic
Small handful of fresh chopped corriander
2x tsp Ground cumin
1x tsp salt
1x tsp Black pepper
1x tsp Chilli seeds
2x tbsp tomato purée
100g shelled Pistachio nuts or cashew nuts
1x litre Veg stock
800g chopped tomato
100g dried Apricots
75g Raisens
2 tbsp Dark Brown sugar
SERVES 6 - 8. SLOW COOKING TIME, 6 HOURS