Moroccan Chickpea Stew Food Network

Serve over rice pasta cous cous even toast would be yummy. Reduce heat to medium low cover and cook at a gentle simmer for 1 hour. Salt and pepper to taste.

Camila Farah

Cook the onion and garlic in the hot oil until the onions are translucent 5 to 7 minutes. Add the pasta and cook as the label directs for al dente. In a dutch oven heat oil over medium high heat. Add 1 cup boiling water and stir. When oil shimmers add onion garlic cumin and cinnamon and season.

Chickpeas should be just covered with. Mix the paprika ginger pepper and turmeric in a small bowl until combined. Cover with plastic wrap and set aside. Add the eggplant tomatoes and chickpeas along with the stock. Split the squash in half and remove the seeds and fibers.

Reserve 1 cup cooking water then drain. Add the rice and the remaining 1 2 teaspoon of salt. Add spices and saute a minute or so. Add tomatoes chickpeas broth and sugar. Heat the olive oil in a large pot over medium heat.

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Add squash onion and red pepper. Cook and stir until onion is translucent and red pepper is crisp tender about 5 minutes. Heat butter and olive oil in a 3 to 4 quart dutch oven or heavy bottomed saucepan with a tight fitting lid over medium heat. Simmer over medium low heat covered for fifteen twenty minutes until the eggplant is tender. Heat the olive oil in a large pot or dutch oven over medium high heat.

Season with a couple pinches of salt and 10 grinds fresh pepper. If the stew looks very soupy let the liquid bubble away for a few more minutes. Heat 1 4 cup of the oil in a large heavy pot or dutch oven over medium high heat. Bring a large pot of salted water to a boil. Put the couscous in a medium heatproof bowl.

Brush the flesh with 1 tablespoon of olive oil and sprinkle with cinnamon salt and pepper. Stir in the chicken stock lentils and chickpeas and bring to a boil. Brush the flesh with 1 tablespoon of olive oil and sprinkle with cinnamon salt and pepper. Season with a couple pinches of salt and 10 grinds fresh pepper. Add squash onion and red pepper.

Stir in the chicken stock lentils and chickpeas and bring to a boil. Reserve 1 cup cooking water then drain. Chickpeas should be just covered with. Cook the onion and garlic in the hot oil until the onions are translucent 5 to 7 minutes.