Morrocan Stew. This Moroccan stew with chickpeas and sweet potatoes is an easy plant based dinner recipe: it's This Moroccan stew recipe is one of our top plant based recipes we refer to people who want to eat. Reviews for: Photos of Make-Ahead Vegetarian Moroccan Stew. This hearty Moroccan Stew is made with ground beef, rice, legumes and warming spices.

You'll love this protein and fiber packed meal! Moroccan lentil chickpea stew is texture rich with warm, earthy flavors. It's simple to pull together, and in one pot to help make cleanup a breeze. You can cook Morrocan Stew using 16 ingredients and 5 steps. Here is how you cook it.

Ingredients of Morrocan Stew

Prepare 1/4 of onion, chopped.
Prepare 1/4 cup of celery, chopped.
Prepare 1/2 of carrot, chopped.
It's 3 clove of garlic.
Prepare 1 cup of cauliflower, chopped.
You need 1/2 can of kidney beans.
It's 1/2 can of diced tomatoes.
You need 1/2 tsp of ground cumin.
Prepare 1/2 tsp of turmeric.
Prepare 1/2 tsp of curry powder.
Prepare 1/2 tsp of cayenne pepper (omit or lessen of you don't like it too spicy).
Prepare of salt and pepper.
You need 1 of vegetable broth or water, enough to almost cover all your vegetables (about 2-4 cups depending on how much you make).
You need 1 tbsp of olive oil.
It's 2 of servings basmati rice (or white or brown if you prefer).
It's 1 tbsp of Greek yogurt.

I usually pair this Moroccan stew with a simple salad and. This Moroccan stew recipe is rich in nuts and spices and sweetened with currants. To make it in advance, just cook the spices and chop the vegetables the night before. Moroccan lamb stew is a hearty Mediterranean dish with sweet and savory flavors.

Morrocan Stew step by step

Chop up carrot, celery, onion, garlic, and cauliflower..
Heat olive oil and add onion, celery, and carrot and let cook on medium for a few minutes. Then add the garlic and cook another additional minute or so. Add in the cumin, turmeric, curry powder, cayenne, salt and pepper and cook the spices in for another couple minutes..
Add in the chopped cauliflower (uncooked) and toss to coat in the spice mixture. Cook for just about a minute making sure nothing is burning..
Add tomatoes and kidney beans. The pan will be very hot! Stir quickly to coat everything and then add your broth or water after mixing everything before anything has a chance to burn or stick to the pot. You don't want everything to be totally covered, there should be just enough to simmer in without being too liquidy. Partially (mostly) cover with a lid and let everything simmer for about 15-20 minutes or until cauliflower is just about tender and liquid is mostly boiled off. You may want to check in and give it a stir or two and make sure there is still enough liquid from time to time..
When the cauliflower is tender, remove the lid and let most of the additional liquid cook in and boil off. When you have a nice stew-like texture and everything is tender, and liquid mostly boiled off, it's ready to eat! I serve this with basmati rice, naan bread, and a dollop of Greek yogurt is a super nice addition (an absolute must in my case!) of flavor and to meld in with all the spices..

This exotically flavored stew can be stretched to feed a crowd when ladled over rice or potatoes. Moroccan Lentil Stew with beans, carrots, red lentils, garlic and warm Moroccan spices in less than One of my favorite old Cooking Light Magazine recipe was for a Moroccan chickpea stew that ended. Classic Moroccan recipe for loubia, a stewed white bean dish flavored with tomatoes, garlic, herbs and zesty seasoning. Can be prepared as a vegetarian dish or as a meat dish by adding beef, lamb. This hearty stew, full of vibrant veg and warming spices, is a Hemsley sister favourite.