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.
Time 1h20m Yield 6 Number Of Ingredients 22 Steps:
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Spread cherry tomatoes on the prepared baking sheet. Drizzle with 1 tablespoon olive oil. Sprinkle salt and pepper over tomatoes and toss to coat evenly. Roast in the preheated oven until tomatoes blister and pop and skins start to char, 15 to 20 minutes. Meanwhile, heat remaining olive oil in a large Dutch oven over medium-high heat. Add onion and cook until translucent, 4 to 5 minutes. Add garlic, paprika, cumin, coriander, cayenne pepper, salt, and pepper. Cook until fragrant, 30 to 60 seconds. Add tomatoes and green chiles; bring to a boil. Reduce stew to a simmer and add chickpeas. Add the cherry tomatoes and their juices. Cover and simmer for 30 minutes. While stew simmers, bring 3 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Mix Greek yogurt, hummus, 1 tablespoon water, and vinegar together to make the sauce. Season with salt and pepper. Serve the stew over quinoa. Top with the yogurt sauce, green onions, and cilantro.
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.
Time 2h30m Yield 6 to 8 servings Number Of Ingredients 21 Steps:
Heat oil in a large pot over high heat. Add onion and jalapeño and sauté until limp, 3 minutes. Add garlic, ginger, salt, turmeric, paprika, cinnamon, cumin, black pepper and cayenne and sauté until they release their fragrance, about 2 minutes. Add tomato paste and sauté for another minute, until darkened but not burned. (If tomato paste looks too dark too quickly, lower heat.) Add fennel, chard stems, carrot and turnip and continue to sauté until vegetables start to soften, about 10 minutes. Add chickpeas and water to barely cover. Return heat to high if you lowered it and bring to a simmer. Partly cover pot, lower heat to medium low, and simmer for about 1 1/2 to 2 hours, until chickpeas are softened. Add more water if needed (this should be like a stew). Add chard leaves, apricots and preserved lemon to pot and continue simmering until chard is tender, about 5 minutes longer. Season with more salt if desired, and serve garnished with cilantro and reserved fennel fronds.
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.
Time 6h20m Yield 4-6 serving(s) Number Of Ingredients 20 Steps:
In a large skillet, heat the oil over medium heat. Add the shallots, carrot, bell pepper and garlic. Cover, and cook until softened, about 5 minutes. Add the ginger, cinnamon, cumin, paprika, and turmeric and cook, stirring, for 30 seconds to bring out the flavors. Transfer the mixture to a 4-6 quart slow cooker. Add the green beans, chickpeas, tomatoes, stock, and lemon juice and season with salt and pepper. Cover and cook on LOW for 6-8 hours. About 20 minutes before serving, add the peas and dried fruit. When ready to serve, stir in the olives and sprinkle with the parsley. Taste to adjust the seasonings and serve hot.
More about “moroccan chickpea casserole recipes”
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.
