Moroccan Summer Vegetable And Sausage Stew Recipes

MOROCCAN VEGETARIAN STEW

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.

MOROCCAN SAUSAGE STEW

Steps:

• In a large saucepan or flameproof casserole dish, heat the oil and brown the sausages with the onions for 10 mins until golden. Add the garlic and spice mix with 75ml water to prevent them from burning, and cook for 2 mins until fragrant. Add the dates and tomatoes, mix well, then spread out onto 2 plates to cool before pouring into a freezer bag and freezing for up to 3 months.
• To cook from frozen, put the stew into a large saucepan or flameproof casserole dish with all but 2 tbsp of the stock. Cover with a lid and gently heat to defrost for 25 mins, stirring occasionally.
• Once the stew is fully defrosted, mix the cornflour with the reserved stock and pour into the pan. Bring to the boil and simmer, uncovered, for 5 mins until thickened and piping hot. Serve with mashed potato.

MOROCCAN VEGETABLE STEW

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.

MAKE-AHEAD VEGETARIAN MOROCCAN STEW

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.

CHICKEN AND SUMMER VEGETABLE STEW WITH COUSCOUS

Steps:

• For the chicken stew: Put the garlic, carrots, onion, cinnamon, raisins, ginger, cumin, paprika, sugar, turmeric, 1 tablespoon salt and several grinds of black pepper in a large saucepan or Dutch oven with a tight-fitting lid. Add 2 cups water and bring to a boil over high heat; cover, reduce the heat and simmer until the carrots start to get tender, about 15 minutes. Add the chicken, chickpeas, tomatoes and zucchini and stir to combine. Return to a boil over high heat, cover, reduce the heat and simmer until the stew is slightly thickened and fragrant and the vegetables are tender enough to cut with the side of a fork, but still hold their shapes, about 15 minutes. (If the vegetables are fork-tender a bit sooner, remove them to a bowl while the liquid reduces then return them to the pot when ready to serve.) Remove and discard the cinnamon sticks.
• For the couscous: Bring 1 1/2 cups water to a boil with the butter and salt in a small saucepan. Stir in the couscous, remove from the heat, cover and set aside until the water has been absorbed and the couscous is plump, about 5 minutes. Fluff with a fork and keep warm.
• For the topping: Combine the cilantro, parsley, almonds, pistachios and raisins in a medium bowl.
• To serve, divide the couscous among bowls, top with the stew and sprinkle with the herb topping. Serve with harissa and yogurt on the side.

MOROCCAN SUMMER VEGETABLE AND SAUSAGE STEW

Steps:

• Heat the oil in a 6-quart pressure cooker over medium-high heat.
• Add in the onion; stir/saute for 2 minutes.
• Add in the sausage; stir/saute for 2 minutes (stir to crumble).
• Add in eggplant and next 9 ingredients; stir to combine.
• Close lid securely; bring to high pressure over high heat.
• Adjust heat to medium or level needed to maintain high pressure; cook for 4 minutes.
• Remove cooker from heat and place under cold running water.
• Remove lid and stir in raisins and thyme.
• Serve stew over couscous and top with crumbled cheese.

MOROCCAN VEGETABLE STEW

Steps:

• In a good size Dutch oven fry the onion, garlic, carrot, pepper and celery in the olive oil for 1 to 2 minutes.
• Add all the dry spices and stir-fry this for 1 minute more.
• To this add the stock and the tomatoes, simmer for 10-15 minutes.
• Then add the chickpeas, zucchini and the olives, bring to a simmer, cover and cook until the zucchini is cooked, probably another 10-15 minutes Add lemon juice, taste, stir in the almonds and serve.

MOROCCAN VEGETABLE STEW

Steps:

• In a large Dutch oven or high-sided skillet, heat olive oil over medium high heat.
• Add potatoes, squash, onions, and carrots.
• Stir frequently for about 10 minutes until onions are golden brown.
• Add beans, raisins, tomatoes, cumin, cinnamon, salt, 1 cup of broth, and red pepper flakes.
• Bring to a boil; reduce to simmer and continue cooking for 30 minutes or until vegetables are tender when pierced with fork.
• Meanwhile prepare couscous as directed on package, using broth instead of water.
• Stir cilantro into stew and adjust seasoning with salt if desired.
• Serve over warm couscous.