Moroccan Chickpea Stew with Vegetables & Couscous (for 2)
Lockdown Extension Recipes: MOROCCAN CHICKPEA STEW 😇! One pot dishes are desirable at this point. There are other important criteria like ease of ingredients and nutrition from the dish that play important roles. Hence I am doing my level best to create dishes for you that excite you, are easy to make and will render good health. When travel is impossible, why not taste the flavors of the world sitting at home! This is my vegetarian adaptation of a delicious dish from Marakech. Although I’ve never been there myself, I hope my recipe will do their cuisine justice.
The spice route was shared by many countries, hence Indian spices travelled there and vice versa. This created a confluence of multiple cuisines using similar ingredients.
Ingredients
1.5 cups soaked and boiled chickpeas (water retained)
3-4 lady’s finger cleaned, head removed
1/4th cup green beans (ends removed)
1/4 cup large chunks of carrot
5-6 almonds soaked overnight or boiled till cooked
1 onion finely chopped
2 cloves of garlic finely chopped
2 cups of tomatoes chopped
1 cup tomato pureé (packet/can)
1 cup fresh herbs
1 cup yogurt (strained in muslin cloth)
2 cups hot water
Extra virgin Olive oil
Peel of 1 orange (white pith removed with paring knife)
1 stick of cinnamon
2 bay leaves
1 tsp paprika powder/any non spicy chili pepper
Salt to taste
Directions
Step 1
In a deep pan add the olive oil, Bay leaves, cinnamon stick, paprika.
Step 2
Next add the onions and garlic and orange peel and cook untill the onions are transparent.
Step 3
Add the carrots, beans and okra and cook for 10 mins on medium heat , stirring occasionally
Step 4
Add the tomatoes and Tomate pureé and cook for 10 mins on medium flame
Step 5
Add the chick peas, it’s water and 2 cups of water and bring to a boil on medium heat
Step 6
Use a potato masher to bruise the chickpeas a little so that the sauce gets more body
Step 7
Cook the couscous according to the instructions on the packet
Step 8
Add salt to taste in the stew. Remove into the serving container
Step 9
Add salt and orange zest in the hung curds and dollop on top of the stew.
Step 10
Hand tear the herbs and put on top of the yogurt and drizzle with generous amount of olive oil.
Serve with the couscous!
