Moroccan Chickpeas And Sweet Potatoes Recipes
MOROCCAN CHICKPEA LENTIL STEW
This Moroccan-spiced stew is packed with chickpeas, lentils, tomatoes and sweet potatoes. It's gluten free, vegan, and ready in about 45 minutes. Delicious as leftovers and best served with warm pita or flatbread!
Provided by Lexi
Categories Dinner
Time 55m
Number Of Ingredients 15
Steps:
- Preheat soup pot or dutch oven over medium heat. Add oil.
- Once oil is heated, add onions and sauté for 5-7 minutes. Add garlic and continue cooking for 2-3 minutes.
- Stir in sweet potatoes and cook for 5-6 minutes.
- Add broth, tomatoes, lentils, and all dry spices and stir well. Bring to a boil, then reduce to a simmer and cook for 25 minutes, stirring occasionally, until lentils are fully cooked.
- Add chickpeas and cook for an additional 5 minutes.
- Serve with a drizzle of plain yogurt and fresh herbs.
Nutrition Facts : Calories 414 calories, Sugar 12.1 g, Sodium 1487.8 mg, Fat 13.2 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 57.5 g, Fiber 10.7 g, Protein 19.8 g, Cholesterol 9.3 mg
MOROCCAN CHICKPEAS AND SWEET POTATOES
This dish makes a wonderful vegetarian meal. Exotically spiced, offset with dried apricots, different and delicious.
Provided by evelynathens
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a medium saucepan, combine the onion, garlic, ginger, and wine or sherry.
- Cover and sweat over low heat for 5 minutes.
- Add the cumin, cinnamon, paprika, and red pepper flakes and cook, uncovered, 1 minute longer.
- Add the water or chickpea cooking liquid, salt, sweet potatoes, and apricots.
- Bring to a boil, cover, and simmer until the sweet potatoes are just tender, about 15 minutes.
- Add the chickpeas, raisins, and lemon juice.
- Cook, stirring occasionally, for about 5 minutes, until the chickpeas are hot.
- Add the sliced almonds.
Nutrition Facts : Calories 311.3, Fat 4.6, SaturatedFat 0.4, Sodium 692.8, Carbohydrate 60.1, Fiber 10.2, Sugar 14.7, Protein 9.6
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4.8/5 (4)Total Time 40 minsCategory MainsCalories 462 per serving
- Place the quinoa in a saucepan with 250 ml / 1 cup of salted water. Bring to a boil over high heat, then reduce and simmer for 10-15 minutes, or until the water has been absorbed.
- Cut the sweet potatoes in half lengthwise and roast cut-side down at 200C / 400F for 30-35 minutes, or until soft and browned. Cook a few extra while you're at it if you have them.
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From midwestliving.com
5/5 (1)Calories 443 per servingTotal Time 55 mins
- Preheat oven to 425°. In a small bowl, stir together 1 tablespoon olive oil, the tahini, lemon juice and 2 tablespoons water. Stir in additional water, 1 teaspoon at a time, until sauce is desired consistency. Stir in raisins.
- In a medium bowl, combine 1 tablespoon olive oil, the harissa, garlic, 1/2 teaspoon salt, the cinnamon and cloves. Add chickpeas, bell pepper and onion; stir to coat. Spread in a 15×10-inch baking pan.
- Place a second 15×10-inch baking pan in the oven to preheat 5 minutes. Brush cut sides of sweet potatoes with remaining 1 tablespoon olive oil and sprinkle with remaining 1/2 teaspoon salt. Place potatoes, cut sides down, on hot baking pan. Roast until tender, 30 to 35 minutes.
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- Stir together the cumin, cinnamon, coriander, and cayenne pepper in a small bowl. Sprinkle the chicken thighs evenly with the spice mixture. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add half of the chicken to the skillet; cook until browned on 1 side, about 5 minutes. Turn the chicken over, and cook 1 minute. Transfer the chicken to a 5- to 6-quart slow cooker. Repeat the procedure with the remaining oil and chicken.
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- Using kitchen scissors, chop the tomatoes in the can. Stir the chopped tomatoes and tomato liquid, chickpeas, raisins, and salt into the slow cooker. Cover and cook on LOW until the chicken is done and the vegetables are tender, about 5 hours. Remove the chicken to a cutting board; cut or tear into bite-sized pieces. Stir the lemon zest and lemon juice into the mixture in the slow cooker; gently stir in the chicken. Ladle the stew into bowls, and top with the cilantro, if desired.
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5/5 (33)Total Time 45 minsCategory MainCalories 360 per serving
- Place the diced yams on a parchment lined baking sheet, drizzle with olive oil, and sprinkle with smoked paprika, salt, and pepper. Toss to coat well. Spread the yams out so they have lots of space to crisp. Place in the oven and roast 15 minutes, toss, and continue roasting until tender and slightly crispy, about 10 more minutes. You don’t want them overly soft.
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4.3/5 (12)Category Main CourseCuisine MoroccanTotal Time 25 mins
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From feastingathome.com
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4.4/5 (15)Estimated Reading Time 3 minsCuisine MediterraneanTotal Time 35 mins
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4.9/5 (16)Estimated Reading Time 5 minsServings 4Total Time 50 mins
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5/5 (4)Category SoupCuisine Morocco, North AfricaCalories 159 per serving
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From discover-vegan.com
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From choosingchia.com
5/5 (2)Total Time 1 hr 10 minsCategory MainCalories 450 per serving
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