Moroccan Stew. Add the zucchini, water, cumin, salt, coriander, cinnamon, cayenne and pepper. Pour the vegetable broth into the pot. The olives and cinnamon in this stew give it a nice Moroccan flavor.
Moroccan Vegetarian Stew This fragrant, spicy chickpea stew can be served over couscous or with warm pita bread. Remove from Dutch oven, reserving oil in pan. Add chicken to pan, half at a time.
Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, moroccan stew. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Moroccan Stew is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Moroccan Stew is something which I’ve loved my entire life. They’re nice and they look fantastic.
Add the zucchini, water, cumin, salt, coriander, cinnamon, cayenne and pepper. Pour the vegetable broth into the pot. The olives and cinnamon in this stew give it a nice Moroccan flavor.
To begin with this recipe, we must first prepare a few ingredients. You can cook moroccan stew using 15 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Moroccan Stew:
- {Prepare of left over cooked chicken/beef/lamb.
- {Take of chopped tomatoes.
- {Take of stock.
- {Take of onion.
- {Take of garlic.
- {Make ready of olive oil.
- {Take of cinnamon.
- {Make ready of ground ginger.
- {Get of cumin.
- {Take of tumeric.
- {Make ready of desicated coconut.
- {Get of red chilli pepper.
- {Make ready of red wine.
- {Make ready of honey.
- {Get of chickpeas.
Cook quickly until lightly browned, stirring frequently. 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.
Steps to make Moroccan Stew:
- preheat oven to 160°c.
- mix the oil with the spices, coconut, crushed garlic and finely chopped chilli to form a paste..
- place paste in frying pan or flame proof casserole dish over medium heat. add the chopped onion and stir until soft. add some water if the mixture becomes too dry..
- add wine, tomatoes, chickpeas and honey. stir and bring to boil..
- add cooked meat, cut into strips..
- add stock and stir.
- cover and place in the oven for an hour..
- serve with rice or cous cous..
- you can make this recipe veggie by substituting the meat with 200g red lentils (boiled for 15mins if using dried) or a can of mixed pulses. you can also use raw stewing meat, but you must brown it off in some oil in a separate pan before adding, and oven cook the stew for 90mins..
Well, it takes ideas from Moroccan cuisine and translates them into an everyday stew recipe. The chickpea stew tastes complex and fresh: it's full of cumin, ginger, a bit of cinnamon, and topped with fresh cilantro, a squeeze of lemon and a touch of Greek yogurt. Of the Moroccan elements, the easiest to spot is the spice blend! This hearty chickpea stew features classic Moroccan spices like cumin, chili powder, and turmeric. Serve over hot cooked rice and top with yogurt and cilantro.
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