CARA'S MOROCCAN STEW RECIPE | ALLRECIPES
Lentils, chick peas, and veggies in a highly aromatic stew. This is a delicious and hearty recipe that is worth the effort. I make this ahead of time for the week to come and it is always a hit. Optional garnishes are yogurt, fresh mint, and cayenne pepper.
Provided by Cara Lewis-Watts
Categories Soups, Stews and Chili Recipes Stews
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield 8 servings
Number Of Ingredients 25
Steps:
- Fill a large pot with water and bring to a boil over high heat. Stir in the lentils, bay leaves, and whole garlic cloves. Return to a boil, then reduce heat to low and simmer lentils until they are cooked but still firm, about 10 minutes. Drain well. Place lentils in a bowl; toss with olive oil, thyme, and 1 tablespoon chopped garlic. Remove bay leaves and whole garlic cloves; set aside.
- Heat 1 tablespoon olive in a large pot over medium heat. Stir in chili flakes, cinnamon, cumin, and coriander and cook until fragrant. Add garlic, onion, celery, zucchini, red and yellow peppers, and squash; cook 3 or 4 minutes.
- Mix in the lentils, tomatoes, chickpeas, and vegetable stock. Raise heat to medium-high until stew just begins to boil; reduce heat to low and cover. Simmer until squash is tender, about 20 minutes, stirring once or twice. Add the chopped parsley. Ladle into serving bowls and garnish with a dollop of yogurt, some chopped mint, and a pinch of cayenne pepper.
Nutrition Facts : Calories 302.9 calories, CarbohydrateContent 49.7 g, CholesterolContent 0.9 mg, FatContent 8.4 g, FiberContent 12 g, ProteinContent 11.6 g, SaturatedFatContent 1.2 g, SodiumContent 414 mg, SugarContent 10.2 g
MOROCCAN STEW RECIPE: HOW TO MAKE IT - TASTE OF HOME
Fragrant cinnamon, cumin and coriander give this hearty meatless medley from Rita Reinke of Wauwatosa, Wisconsin its exotic Moroccan flavor.
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 5 servings.
Number Of Ingredients 15
Steps:
- In a large nonstick skillet, saute the cauliflower, carrots and onion in oil for 10 minutes. Add the zucchini, water, cumin, salt, coriander, cinnamon, cayenne and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in garbanzo beans and tomatoes; simmer 5 minutes longer. Serve over rice if desired.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
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MAKE-AHEAD VEGETARIAN MOROCCAN STEW RECIPE | ALLRECIPES
This delicious, healthy North African-inspired stew is a family favorite, served with warm bread or even over couscous. You can make the entire stew ahead of time, let it cool, and refrigerate it for up to 3 days or freeze it for several months. You can also chop the veggies and mix the spices ahead of time, freeze them, and assemble it with the canned ingredients the day you wish to cook it for a wonderful exotic meal in just 30 minutes.
From allrecipes.com
Reviews 4.6
Total Time 1 hours 10 minutes
Category Soups, Stews and Chili Recipes, Stews
Calories 543.2 calories per serving
From allrecipes.com
Reviews 4.6
Total Time 1 hours 10 minutes
Category Soups, Stews and Chili Recipes, Stews
Calories 543.2 calories per serving
- Dissolve cornstarch in water; stir into stew and simmer thickened, about 5 minutes.
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MOROCCAN VEGETARIAN STEW RECIPE: HOW TO MAKE IT
This fragrant, spicy chickpea stew can be served over couscous or with warm pita bread. Try topping this Moroccan dish with a dollop of yogurt or sour cream to cool it down. —Sonya Labbe, West Hollywood, California
From tasteofhome.com
Reviews 4.6
Total Time 50 minutes
Category Dinner
Cuisine Africa, Moroccan, Mediterranean
Calories 180 calories per serving
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.
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MOROCCAN BEEF STEW RECIPE | EPICURIOUS
Ann Gillespie of Alexandria, Virginia, writes: "Because I'm balancing graduate school and a family, I try to cook things that don't take a lot of time. But I love experimenting with ingredients, so most of my recipes are easy to make and use interesting flavor combinations. The olives and cinnamon in this stew give it a nice Moroccan flavor.
This dish balances sweet and savory with tangy Kalamata olives and golden raisins.
From epicurious.com
Reviews 3.6
From epicurious.com
Reviews 3.6
- Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pan and brown on all sides, about 3 minutes per batch. Transfer to plate. Add remaining 1 tablespoon oil, onion, carrot, and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes. Add spices; stir 1 minute. Add broth, olives, raisins, garbanzo beans, and cilantro; bring to boil. Simmer until juices thicken, about 5 minutes. Add beef and any accumulated juices and lemon peel to pan. Stir to warm through and serve.
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MOROCCAN BEEF STEW RECIPE - FOOD.COM
Make and share this Moroccan Beef Stew recipe from Food.com.
From food.com
Reviews 5.0
Total Time 45 minutes
Calories 550.1 per serving
From food.com
Reviews 5.0
Total Time 45 minutes
Calories 550.1 per serving
- Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pan and brown on all sides, about 3 minutes per batch. Transfer to plate. Add remaining 1 tablespoon oil, onion, carrot, and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes. Add spices; stir 1 minute. Add broth, olives, raisins, garbanzo beans, and cilantro; bring to boil. Simmer until juices thicken, about 5 minutes. Add beef and any accumulated juices and lemon peel to pan. Stir to warm through and serve.
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MOROCCAN CHICKEN STEW | BETTER HOMES & GARDENS
This low-fat chicken dinner gives you a complete meal in just 35 minutes!
From bhg.com
Reviews 4
Total Time 35 minutes
Category Recipes and Cooking
Calories 394 calories per serving
From bhg.com
Reviews 4
Total Time 35 minutes
Category Recipes and Cooking
Calories 394 calories per serving
- In a 4-quart Dutch oven cook onions and garlic in hot oil over medium heat for 4 to 6 minutes or until tender. Remove from Dutch oven, reserving oil in pan. Add chicken to pan, half at a time. Cook quickly until lightly browned, stirring frequently. Return all chicken and the onion mixture to pan. Add tomatoes, garbanzo beans, the water, raisins, and olives. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until chicken is tender, stirring occasionally. Serve over couscous. Sprinkle with cilantro.
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MARRAKESH STEW RECIPE | MARTHA STEWART
This one-pot Moroccan stew, courtesy of reader Sonya Labbe in Los Angeles, is packed with spicy flavor and healthy vegetables. Make this on a weekend and freeze the leftovers for a fast weeknight dinner.
From marthastewart.com
Reviews 3.7
Total Time 1 hours
Category Butternut Squash Recipes
Calories 212 g per serving
From marthastewart.com
Reviews 3.7
Total Time 1 hours
Category Butternut Squash Recipes
Calories 212 g per serving
- Add eggplant, stir to combine, and simmer until eggplant is tender, 20 minutes. Stir in chickpeas, season to taste with salt and pepper, and cook until chickpeas are warmed through, 5 minutes. Serve stew with couscous if desired.
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MOROCCAN STEW | MOOSEWOOD RESTAURANT & RECIPES | ITHACA, NY
Jul 28, 2011 · Instructions. In a stew pot, heat the olive oil and sauté the onions for 2 or 3 minutes. Add the garlic and spices, stirring continuously. Add the vegetables in the order given above, so that the starchier vegetables will cook the longest. Sauté after the addition of each vegetable until its color deepens.
From moosewoodcooks.com
From moosewoodcooks.com
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ROCKIN' MOROCCAN STEW - JANET AND GRETA PODLESKI
Ingredients. 2 tsp olive oil. 1 cup chopped onions. ½ cup each diced celery and chopped green bell pepper. 1 tsp minced garlic. 2 tsp grated gingerroot. 1 tsp each ground cumin, curry powder, ground coriander and chili powder. 3 cups reduced-sodium vegetable broth. 3 cups peeled, cubed sweet potatoes.
From janetandgreta.com
From janetandgreta.com
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MOROCCAN STEW RECIPE | TYLER FLORENCE | FOOD NETWORK
Brush the flesh with 1 tablespoon of olive oil and sprinkle with cinnamon, salt and pepper. Roast on a cookie sheet in a 350 degree F oven for about 25 minutes, until fork tender. Cool and set ...
From foodnetwork.com
From foodnetwork.com
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MOROCCAN BEEF STEW RECIPE - TESCO REAL FOOD
A Moroccan beef stew packed with juicy flavours, this is a classic one-pot recipe that'll feed and warm the family on those chilly winter evenings. Adding ras el hanout or another mixed spice blend adds depth and complexity to the stew, bolstering the overall flavour.
From realfood.tesco.com
From realfood.tesco.com
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MOROCCAN STEW | MOOSEWOOD RESTAURANT & RECIPES | ITHACA, NY
Jul 28, 2011 · Optional: ½ cup coarsely chopped toasted almonds. ¼ cup chopped fresh parsley. Instructions. In a stew pot, heat the olive oil and sauté the onions for 2 or 3 minutes. Add the garlic and spices, stirring continuously. Add the vegetables in the order given above, so that the starchier vegetables will cook the longest.
From moosewoodcooks.com
From moosewoodcooks.com
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ROCKIN' MOROCCAN STEW - JANET AND GRETA PODLESKI
Directions. Heat olive oil in a large pot over medium-high heat. Add onions, celery, green pepper and garlic. Cook and stir until vegetables begin to soften, about 3 minutes. Add gingerroot, cumin, curry powder, coriander and chili powder. Cook for 30 more seconds.
From janetandgreta.com
From janetandgreta.com
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MOROCCAN BEEF AND SWEET POTATO STEW
Cooking: Combine flour, cumin, cinnamon, salt and red pepper in 3-1/2 to 5-1/2-quart slow cooker. Add beef Stew Meat, sweet potatoes and raisins; toss to coat evenly. Pour tomatoes on top. Cover and cook on HIGH 4 to 6 hours or on LOW 8 to 9 hours or until beef and potatoes are fork-tender.
From beefitswhatsfordinner.com
From beefitswhatsfordinner.com
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MOROCCAN BEEF STEW - HEARTY AND SO FLAVORFUL! FROM A CHEF ...
May 09, 2015 · The inspiration behind this recipe: My mother, Ann Ramczyk, was an award-winning cook. Besides winning numerous local and state cooking competitions, she represented Wisconsin twice at the Pillsbury Bake-Off and twice at national beef and chicken cook-offs. This Moroccan Beef Stew was the first-place winner in the 1988 Wisconsin beef cook-off.
From fromachefskitchen.com
From fromachefskitchen.com
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MOROCCAN ELK STEW RECIPE - FOOD REPUBLIC
Jan 04, 2012 · Moroccan Elk Stew Recipe Substitute any antlered game if you feel wild . Food Republic January 4, 2012. Yum. This isn’t your everyday stew, but it’s perfect for the really cold months and for large gatherings when you have a lot of people to feed. It has a Middle Eastern flair, with a little sweetness and a little spice.
From foodrepublic.com
From foodrepublic.com
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TOP 10 MOROCCAN RECIPES - INSANELY GOOD RECIPES
Apr 14, 2021 · Tagine is a traditional Moroccan stew made with spiced meat and vegetables. Common proteins include beef, lamb, and goat meat, but this recipe calls for chicken. Potatoes and green olives add heartiness and flavor to the stew, not to mention additional color. Flour is used to ensure that the broth is nice and thick.
From insanelygoodrecipes.com
From insanelygoodrecipes.com
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MOROCCAN VEGETABLE STEW - MAY I HAVE THAT RECIPE?
May 05, 2021 · Add the spice mix and garlic and cook for about a minute, stirring constantly, until it forms a paste. Add the tomato paste and 2 tablespoons of water and continue cooking for 2 more minutes. Add the vegetables, chickpeas and broth and cook until the vegetables are tender, about 45 minutes.
From mayihavethatrecipe.com
From mayihavethatrecipe.com
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MOROCCAN STEW WITH CHICKPEAS & SWEET POTATOES – A COUPLE COOKS
Jan 09, 2017 · Stir about 30 seconds, then add diced tomatoes and 2 cups broth. Bring to a boil, then add sweet potatoes and drained and rinsed chickpeas. Simmer 25 to 30 minutes until the potatoes are tender. Stir in 3 cups spinach in the last 2 minutes. Serve garnished with chopped cilantro, fresh squeezed lemon juice, and a dollop of Greek yogurt.
From acouplecooks.com
From acouplecooks.com
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VEGAN MOROCCAN STEW - PURELY KAYLIE
Sep 09, 2020 · First, warm the oil and diced onion in a large pot. Cook for 3-5 minutes, stirring frequently, until the onion is translucent. Then, add the minced garlic and spices. Sauté for an additional minute. Next, add the sweet potatoes, gold potatoes, carrots, chickpeas, green lentils, diced tomatoes, and vegetable broth.
From purelykaylie.com
From purelykaylie.com
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