LAMB SHANKS WITH CHICKPEAS & MOROCCAN SPICES RECIPE | BBC ...
Couscous goes well with the North African flavours of this dish
Provided by Good Food team
Categories Dinner, Main course
Total Time 4 hours
Prep Time 1 hours 30 minutes
Yield 4
Number Of Ingredients 19
Steps:
- Soak the chickpeas overnight. Drain, tip into a saucepan and cover generously with fresh cold water. Bring to the boil, simmer for 45 minutes and drain.
- Heat the oil in a large casserole and brown the lamb all over. Remove and set aside. Pour off most of the fat, leaving 1 tablespoon in the dish, add the onions and fry for 8-10 minutes until soft.
- Preheat the oven to 160C/Gas 3/fan oven 140C. Mix together the ginger, garlic, chillies, cumin, coriander, pepper and paprika. Add half of this to the onions, tip in the tomatoes and cook for 2-3 minutes. Put in the lamb and chickpeas, cover generously with water (about 850ml/11/2 pints), bring to the boil and simmer for 5 minutes. Cover and cook in the oven for 11/2-2 hours until the chickpeas are really tender. (You can prepare up to this stage the day before. Cool, cover and refrigerate. Bring back to simmering point before starting step 4.)
- Remove from the oven and stir in the remaining spice mixture, the saffron and cinnamon, carrots, apricots, honey and salt. Cover and return to the oven for 45 minutes-1 hour until the lamb is tender and the vegetables cooked. Scatter the almonds and coriander on top.
Nutrition Facts : Calories 653 calories, FatContent 27 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 55 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 11 grams fiber, ProteinContent 50 grams protein, SodiumContent 0.47 milligram of sodium
EASY MOROCCAN CHICKPEA STEW RECIPE: HOW TO MAKE IT
When I'm invited to a potluck, I easily double or triple this healthy vegetarian recipe to treat the crowd to an exotic dish of enticing, bold flavors. —Heather Demeritte, Scottsdale, Arizona
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 217 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 455mg sodium, CarbohydrateContent 38g carbohydrate (11g sugars, FiberContent 9g fiber), ProteinContent 7g protein.
More about "moroccan spices recipes"
LAMB SHANKS WITH CHICKPEAS & MOROCCAN SPICES RECIPE | BBC ...
From bbcgoodfood.com
Total Time 4 hours
Category Dinner, Main course
Cuisine Moroccan
Calories 653 calories per serving
- Remove from the oven and stir in the remaining spice mixture, the saffron and cinnamon, carrots, apricots, honey and salt. Cover and return to the oven for 45 minutes-1 hour until the lamb is tender and the vegetables cooked. Scatter the almonds and coriander on top.
MOROCCAN VEGETARIAN STEW RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.6
Total Time 50 minutes
Category Dinner
Cuisine Africa, Moroccan, Mediterranean
Calories 180 calories per serving
- 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.
EASY MOROCCAN CHICKPEA STEW RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Dinner
Cuisine Africa, Moroccan, Mediterranean
Calories 217 calories per serving
- 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.
MOROCCAN HARIRA RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 55 minutes
Calories 335 calories per serving
- Cover the pan and leave to simmer for 30 mins, then cook uncovered for a further 5-10 mins until the vegetables and lentils are tender. Stir in the chopped coriander and serve in bowls with lemon wedges for squeezing over, and the reserved coriander sprinkled over.
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