MOROCCAN SPICES RECIPES

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LAMB SHANKS WITH CHICKPEAS & MOROCCAN SPICES RECIPE | BBC ...



Lamb shanks with chickpeas & Moroccan spices recipe | BBC ... image

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

175g dried chickpeas
2 tbsp olive oil
4 lamb shanks (medium)
2 medium onions , chopped
2 tsp finely chooped fresh root ginger
3 garlic cloves , finely chopped
2 fresh green chillies , seeded and finely chopped
2 tsp ground cumin
2 tsp ground coriander
1 tsp freshly ground black pepper
1 tsp paprika
2 large tomatoes , peeled, seeded and chopped
pinch of saffron strands
2cm/0.25in piece of cinnamon stick
450g carrots , cut into thick slices
140g ready-to-eat dried apricots
1 tsp clear honey
50g blanched almonds , fried in butter until browned
chopped fresh coriander

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



Easy Moroccan Chickpea Stew Recipe: How to Make It image

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

1 tablespoon olive oil
2 cups cubed peeled butternut squash (1/2-inch cubes)
1 large onion, chopped
1 large sweet red pepper, chopped
1 teaspoon ground cinnamon
1/2 teaspoon pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon salt
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
Chopped cilantro, optional

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.

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LAMB SHANKS WITH CHICKPEAS & MOROCCAN SPICES RECIPE | BBC ...
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  • 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.
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