MOROCCAN SQUASH, CHICKPEA, AND SPINACH STEW
A hearty Moroccan-inspired veggie stew with squash. Serve with couscous.
Provided by ButtercupBento
Categories Soups, Stews and Chili Recipes Stews
Time 50m
Yield 4
Number Of Ingredients 17
Steps:
- Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add ginger, paprika, cinnamon, turmeric, pepper, and red pepper flakes. Cook, stirring well to ensure the spices don't stick and burn, for 2 minutes.
- Add butternut squash, chickpeas, tomatoes, vegetable stock, raisins, and honey. Simmer until squash starts to break down, about 20 minutes.
- While the soup is cooking, preheat the oven to 350 degrees F (175 degrees C). Spread flaked almonds onto a baking sheet.
- Toast nuts in the preheated oven, shaking the pan frequently, until they start to turn golden brown and become fragrant, 3 to 5 minutes.
- Stir spinach and cilantro into the soup; cook until spinach is wilted, about 2 minutes. Ladle into bowls and garnish with toasted almonds.
Nutrition Facts : Calories 338.6 calories, Carbohydrate 54.9 g, Fat 12.1 g, Fiber 10.8 g, Protein 10.1 g, SaturatedFat 1.2 g, Sodium 553.7 mg, Sugar 27.4 g
MOROCCAN CHICKPEA AND SPINACH STEW
Make and share this Moroccan Chickpea and Spinach Stew recipe from Food.com.
Provided by Recipe Junkie
Categories Stew
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place chickpeas and cumin in large saucepan.
- Add enough water to barely cover chickpeas. Set aside.
- Saute garlic in olive oil in small pan over medium to low heat.
- Remove garlic when browned, about 3 minutes.
- Set aside.
- Toast bread until golden in same pan about one minute per side.
- Remove bread and turn off heat.
- Add paprika and saffron, followed immediately by vinegar to keep paprika from burning.
- Pound garlic and browned bread in a mortar or glass bowl to make a thick paste.
- Bring chickpeas to a low boil, then add spinach, and simmer for 5 minutes.
- Add paprika-saffron mixture and garlic bread paste to create a thick stew.
- Simmer for 5 minutes.
- Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 422.1, Fat 16.9, SaturatedFat 2.3, Sodium 726.5, Carbohydrate 57, Fiber 12.2, Sugar 0.9, Protein 13.5
EASY MOROCCAN CHICKPEA STEW
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
Time 30m
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, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 455mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 9g fiber), Protein 7g protein.
MOROCCAN CHICKPEA STEW
This recipe came to be as a way to use the kale that was flourishing in my garden. It could also incorporate all kinds of other vegetables - whatever is in your fridge that needs to be used. Serve over couscous.
Provided by Mari
Categories Soups, Stews and Chili Recipes Stews
Time 40m
Yield 4
Number Of Ingredients 17
Steps:
- Heat the olive oil in a large pot over medium heat; cook the onion and garlic in the hot oil until the onions are translucent, 5 to 7 minutes. Stir the cumin, coriander, cayenne pepper, garam masala, curry powder, and salt into the onion and garlic; cook together until fragrant, about 1 minute. Add the potatoes, diced tomatoes, tomato sauce, and raisins to the pot. Pour enough water over the mixture to cover; bring to a simmer and cook until the potatoes are soft, 10 to 15 minutes.
- Add the chickpeas and kale to the pot; simmer until the kale wilts, about 3 minutes. Sprinkle the cilantro over the stew and immediately remove the pot from the heat.
Nutrition Facts : Calories 476.1 calories, Carbohydrate 96.1 g, Fat 6.5 g, Fiber 13.6 g, Protein 15.7 g, SaturatedFat 0.9 g, Sodium 1263.3 mg, Sugar 27.3 g
MOROCCAN CHICKPEAS AND SPINACH
This is a wonderful dish - full of color and flavor. It's also healthy as well. I served it with a box of garlic cous-cous
Provided by Reddyrat
Categories Beans
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- In a skillet, cook the onion in the oil over medium heat until softened.
- Add bell pepper, coriander, cumin, and tumeric. Cook for 2-3 minutes longer.
- Add the chickpeas and 4 T of their liquid. Simmer for 5 minutes, until the pepper is tender, adding about 2 T more of the reserved liquid as necessary.
- Add spinach and cook until the spinach is bright and wilted.
- Stir in lemon juice and add salt and pepper.
- Combine yogurt, garlic, cucumber, and salt in a bowl. Serve with the chickpeas.
Nutrition Facts : Calories 307.3, Fat 7.5, SaturatedFat 1.9, Cholesterol 7.1, Sodium 609, Carbohydrate 51.6, Fiber 11.8, Sugar 7, Protein 13.7
MOROCCAN CHICKPEA STEW
This spicy stew was the main dish at our family's Christmas Eve dinner. The guests, including three vegetarians, were thrilled with the abundance of squash, potatoes, tomatoes and onion. -Cindy Beberman, Orland Park, Illinois
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 9 servings (about 2 quarts).
Number Of Ingredients 17
Steps:
- In a Dutch oven, saute onion in oil and butter until tender. Add the garlic, cumin, cinnamon stick and chili powder; saute 1 minute longer. , Stir in the broth, squash, chickpeas, tomatoes, potatoes, lemon and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes and squash are almost tender. , Add zucchini; return to a boil. Reduce heat; cover and simmer for 5-8 minutes or until vegetables are tender. Discard cinnamon stick and lemon slices. Stir in cilantro.
Nutrition Facts : Calories 152 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 621mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
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