Tuesday, February 10, 2009

Moroccan Chickpea Stew

Are you looking for a dish where the leftovers are not only as good as the day you made it, but maybe even better? Moroccan chickpea stew is one of those dishes for me - it's a hearty meal and somehow keeps tasting better every day.


For the stew
  • 2 tablespoons olive oil
  • 2 large carrots
  • 1/2 head of cauliflower
  • 1 medium size eggplant
  • 3 small Yukon gold potatoes
  • 1 medium size yellow onion
  • 28 oz can of tomato puree
  • Apx. 14 oz of water
  • 15 oz. can of chickpeas, rinsed and drained
  • 1/4 cup of golden raisins
  • 2 tablespoons cumin
  • 1 tablespoon turmeric
  • 1.5 teaspoon ground coriander
  • 1 teaspoon cinnamon
  • 1 teaspoon cayenne pepper
  • 2-4 dried whole chilies
  • salt to taste
  • 1/2 cup plain yogurt or kefir
  • 1/4 cup chopped cilantro
  • slivered almonds
For the couscous:
  • 1.5 cups of water
  • 1 teaspoon bouillon
  • 1 cup couscous
How to:
  1. Chop the onion, eggplant, carrot, cauliflower, and potatoes in to larger than bit size pieces
  2. In a large heavy bottom skillet, or a dutch oven, heat the olive oil. Saute the onion until translucent, then add the carrot, cauliflower, potatoes. Add a little salt to taste and cook the veggies for another 5 minutes.
  3. Add in the tomato puree, water, cumin, coriander, turmeric, cayenne, cinnamon and chilies. Cover and continue to cook until the carrot and potato are soft enough for a fork to pierce through easily.
  4. Add the raisins and chickpeas and cook for another 5 minutes. Salt to taste.
  5. In a medium size pot bring the water for the couscous and bouillon to a boil. Once the water reaches a boil, turn off the heat and add the couscous. Cover and let rest for 5 minutes, then fluff with a fork.
  6. In a small bowl mix the cilantro and yogurt/kefir.
  7. Serve the stew over the couscous, and garnish with the yogurt/kefir mixture, and slivered almonds

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