MOROCCAN VEGETABLE STEW
This warming one-pot stew is packed with nourishing ingredients like fibre-full chickpeas and iron-rich lentils
Provided by Justine Pattison
Time 1h5m
Number Of Ingredients 18
Steps:
- Heat the oil in a large flameproof casserole or saucepan and gently fry the onion and leeks for 10-15 mins until well softened, stirring occasionally. Add the garlic and cook for 2 mins more.
- Stir in the ground coriander, cumin, chilli and cinnamon. Cook for 2 mins, stirring occasionally. Season with plenty of ground black pepper. Add the chopped tomatoes, peppers, chickpeas, lentils, sweet potatoes, orange peel and juice, half the nuts and 400ml/14fl oz water and bring to a simmer. Cook for 15 mins, adding a splash of water if the stew looks too dry, and stir occasionally until the potatoes are softened but not breaking apart.
- Remove the pan from the heat and ladle the stew into bowls. Scatter with coriander and the remaining nuts and top with yogurt, if using.
Nutrition Facts : Calories 482 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 26 grams sugar, Fiber 15 grams fiber, Protein 18 grams protein, Sodium 0.6 milligram of sodium
MOROCCAN VEGETARIAN STEW
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
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings (3 quarts).
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 180 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 174mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 9g fiber), Protein 5g protein. Diabetic Exchanges
MAKE-AHEAD VEGETARIAN MOROCCAN STEW
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.
Provided by Make-Ahead Mamas
Categories Soups, Stews and Chili Recipes Stews
Time 1h10m
Yield 6
Number Of Ingredients 23
Steps:
- Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a large bowl.
- Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Stir in kale and spice mixture; cook until kale begins to wilt and spices are fragrant, about 2 minutes.
- Pour the vegetable broth into the pot. Stir garbanzo beans, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots, and honey, into the broth; bring to boil, reduce heat to low, and simmer until vegetables and lentils are cooked and tender, about 30 minutes. Season stew with black pepper.
- Dissolve cornstarch in water; stir into stew and simmer thickened, about 5 minutes.
Nutrition Facts : Calories 543.2 calories, Carbohydrate 110.6 g, Cholesterol 5.1 mg, Fat 4.2 g, Fiber 24 g, Protein 19.5 g, SaturatedFat 1.5 g, Sodium 1217.9 mg, Sugar 23.2 g
CHAKCHOUKA (SHAKSHOUKA)
Chakchouka (also called shakshouka) is a Tunisian and Israeli dish of tomatoes, onions, pepper, spices, and eggs. It's usually eaten for breakfast or lunch, but I think it's tasty anytime. And it's easy to make. It is similar to the Turkish dish 'Menemen' and to the Latin American breakfast dish 'Huevos Rancheros.'
Provided by Ben
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the olive oil in a skillet over medium heat. Stir in the onion, bell peppers, and garlic; cook and stir until the vegetables have softened and the onion has turned translucent, about 5 minutes.
- Combine the tomatoes, cumin, paprika, salt, and chile pepper into a bowl and mix briefly. Pour the tomato mixture into the skillet, and stir to combine.
- Simmer, uncovered, until the tomato juices have cooked off, about 10 minutes. Make four indentations in the tomato mixture for the eggs. Crack the eggs into the indentations. Cover the skillet and let the eggs cook until they're firm but not dry, about 5 minutes.
Nutrition Facts : Calories 209 calories, Carbohydrate 12.9 g, Cholesterol 163.7 mg, Fat 15 g, Fiber 3.1 g, Protein 7.8 g, SaturatedFat 2.9 g, Sodium 653.7 mg, Sugar 6.8 g
CHAKCHOUKA (MOROCCAN VEGGIE STEW)
Chakchouka is a style of vegetable cooking from the Middle East and the Mahgreb (the North African countries bordering the Mediterranean, such as Tunisia and Morocco). The dishes always contain onions and garlic, and usually tomatoes and peppers; very often, a veil of beaten egg is poured over during the final stages of cooking. Serve with freshly grilled pita bread. Variation: Replace the fresh chillies with a drop of Tabasco sauce or a small pinch of crushed chillies. This makes a great brunch dish, too.
Provided by English_Rose
Categories Lunch/Snacks
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F
- In a large saucepan, heat the oil over a medium heat, then add the onion and garlic and cook for 5 minutes, or until tender.
- Add the peppers, chilli and the tomatoes with their juices, cover and bring to the boil. Season, cover and simmer for 10 minutes.
- Add the zucchini and the sugar. Stir gently together, then cover again and return to the oven for a further 20 minutes.
- Meanwhile, in a small bowl, whisk together the eggs, cumin and chopped coriander with 3 tablespoons cold water. Season.
- Preheat the broiler to high. Transfer the vegetable mixture into a flameproof serving dish.
- Adjust the seasoning to taste, then pour the egg mix over the vegetables in a thin layer.
- Place under the hot broiler, uncovered, and broil for 4-5 minutes until the egg is just set. Remove from the broiler and allow to cool slightly before serving.
Nutrition Facts : Calories 126.9, Fat 6.9, SaturatedFat 1.2, Cholesterol 52.9, Sodium 31.5, Carbohydrate 14.6, Fiber 3.7, Sugar 9.6, Protein 4.2
MAKE-AHEAD VEGETARIAN MOROCCAN STEW
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, the 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.
Provided by ElizabethKnicely
Categories Stew
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- 1.Combine cinnamon, cumin, ginger, cloves, nutmeg, turmeric, curry powder, and salt in a large bowl, reserve.
- 2.Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Stir in the shredded kale and reserved spice mixture. Cook for 2 minutes or until kale begins to wilt and spices are fragrant.
- 3.Pour the vegetable broth into the pot. Stir in the tomatoes, honey, carrots, sweet potatoes, potatoes, garbanzo beans, dried apricots, and lentils. Bring to boil; reduce heat to low.
- 4.Simmer stew for 30 minutes or until the vegetables and lentils are cooked and tender. Season with black pepper to taste. If desired, combine optional cornstarch and water; stir into stew. Simmer until stew has thickened, about 5 minutes.
- MAKE AHEAD TIP:.
- If making ahead or freezing, prepare stew through Step 3. Simmer for 5 minutes over low heat; remove from heat and cool in the pot or in freezer-safe container. Transfer to the fridge (store for up to 3 days) or freezer. The vegetables store better if not fully-cooked prior to refrigeration or freezing. When ready to eat, (if frozen) thaw in refrigerator for 24 to 48 hours, then pour stew into a pot, bring just to a boil, and simmer until heated through.
More about "chakchouka moroccan veggie stew recipes"
HOW TO MAKE SHAKSHUKA, THE MOROCCAN STEW THAT SAYS …
From thetakeout.com
Author Gwen IhnatEstimated Reading Time 3 mins
CHACHOUKA | RIVER COTTAGE
From rivercottage.net
BEST SHAKSHUKA RECIPE (EASY & AUTHENTIC) - THE …
From themediterraneandish.com
MOROCCAN VEGETABLE STEW - MAY I HAVE THAT RECIPE?
From mayihavethatrecipe.com
MOROCCAN VEGETABLE STEW SLOW-COOKER RECIPE
From chatelaine.com
MOROCCAN ROASTED VEGETABLE STEW - COOKSTR.COM
From cookstr.com
10 BEST MOROCCAN VEGETABLE SIDE DISH RECIPES - YUMMLY
From yummly.com
MOROCCAN STYLE VEGETABLE STEW RECIPE BY ARCHANA'S …
From archanaskitchen.com
SIMPLE NOURISHED LIVING
From simple-nourished-living.com
CHAKCHOUKA WITH MERGUEZ SAUSAGES & BAKED EGGS - THE HAPPY …
From thehappyfoodie.co.uk
MOROCCAN STEW WITH BUTTERNUT SQUASH AND CHICKPEAS
From rachelcooks.com
MOROCCAN CHICKPEA VEGETARIAN STEW RECIPE - THE LIFE JOLIE
From thelifejolie.com
MOROCCAN CHICKPEA STEW - MUNEEZA AHMED
From muneezaahmed.com
MOROCCAN VEGETABLE STEW - MORE.CTV.CA
From more.ctv.ca
MOROCCAN CHICKPEA-AND-VEGETABLE STEW RECIPE | MYRECIPES
From myrecipes.com
CHAKCHOUKA MOROCCAN VEGETABLE STEW RECIPE - IFOOD.TV
From ifood.tv
MOROCCO-INSPIRED VEGETABLE AND CHICKPEA STEW - THE FIRST MESS
From thefirstmess.com
MOROCCAN VEGGIE STEW - HAPPY WELL LIFESTYLE % VEGETARIAN
From happywelllifestyle.com
MOROCCAN CHAKCHOUKA WITH VEGAN FRIED EGG - KIND COOKING
From kindcooking.com
CHACHOUKA {ALSO CALLED SHAKSHUKA} - A LITTLE AND A LOT
From alittleandalot.com
CHICKPEA + VEGGIE MOROCCAN STEW - WHOLEHEARTED EATS
From wholeheartedeats.com
VEGAN MOROCCAN STEW - PURELY KAYLIE
From purelykaylie.com
CHAKCHOUKA (MOROCCAN SALAD) RECIPE - SPRY LIVING
From spryliving.com
CHACHOUKA CHOW CHOW: NORTH AFRICAN TOMATO AND PEPPER STEW …
From onegreenplanet.org
SPICY MOROCCAN SHAKSHOUKA (BEST SHAKSHUKA) - FIT MEAL IDEAS
From fitmealideas.com
MOROCCAN STEW - 5 INGREDIENTS 15 MINUTES
From 5ingredients15minutes.com
MOROCCAN STEW (CHAKCHOUKA) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CROCK POT VEGAN MOROCCAN VEGETABLES - MY THERAPIST COOKS
From mytherapistcooks.com
QUICK MOROCCAN VEGGIE STEW W/ CHICKPEAS, RAISINS, & OLIVES
From grassfedfarmacy.com
VEGETARIAN MOROCCAN CHICKPEA STEW - HAPPIHOMEMADE WITH …
From happihomemade.com
MOROCCAN CHICKPEA STEW - A COUPLE COOKS
From acouplecooks.com
MOROCCAN CHICKPEA STEW (CHEAP, SIMPLE, & VEGAN)
From brokebankvegan.com
MOROCCAN CHICKPEA AND ROOT VEGETABLE STEW - DINNER, THEN DESSERT
From dinnerthendessert.com
NORTH AFRICAN CHAKCHOUKA RECIPE FOR EGGS IN TOMATO SAUCE
From grantourismotravels.com
WORLD BEST HEALTHY FOOD: CHAKCHOUKA (MOROCCAN VEGGIE STEW)
From worldbesthealthrecipes.blogspot.com
SCRAMBLED TOFU: CHAKCHOUKA STYLE - THE VEGAN MOROCCAN
From theveganmoroccan.com
MOROCCAN VEGETABLE STEW - COOKING WITH COCKTAIL RINGS
From cookingwithcocktailrings.com
MOROCCAN STEW (VEGAN) (SLOW COOKER OPTION) - THE CHEEKY …
From thecheekychickpea.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
FRAGRANT MOROCCAN VEGETABLE STEW TOPPED WITH DUKKAH - JOY OF …
From joyofyum.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love