Rockin Moroccan Stew Recipes

ROCKIN' MOROCCAN STEW

Steps:

• Method
• 1. In the wok, heat the oil and sauté the onion and garlic.
• 2. Add the sweet potatoes, beans, red peppers, soy chunks, tomatoes and all the spices except for the saffron and cook at a high temperature for 5 minutes, stirring frequently.
• 3. Add the vegetable stock, prunes, apricots and the liquid from the artichokes.
• 4. Cover and simmer for 20 minutes or until the vegetables are tender.
• 5. Stir in the artichokes, olives, brown sugar and saffron. Simmer for another 5 to 10 minutes.
• 6. While you are waiting, toast the almonds in a dry frying pan.
• 7. In a separate stainless steel bowl, pour 3 1/2 cups (875 ml) of boiling water over the couscous and let it stand for 5 minutes.
• 8. Fluff the couscous with a fork.
• 9. Serve the stew over the couscous and garnish with toasted almonds.

CARA'S MOROCCAN STEW

Steps:

• Fill a large pot with water and bring to a boil over high heat. Stir in the lentils, bay leaves, and whole garlic cloves. Return to a boil, then reduce heat to low and simmer lentils until they are cooked but still firm, about 10 minutes. Drain well. Place lentils in a bowl; toss with olive oil, thyme, and 1 tablespoon chopped garlic. Remove bay leaves and whole garlic cloves; set aside.
• Heat 1 tablespoon olive in a large pot over medium heat. Stir in chili flakes, cinnamon, cumin, and coriander and cook until fragrant. Add garlic, onion, celery, zucchini, red and yellow peppers, and squash; cook 3 or 4 minutes.
• Mix in the lentils, tomatoes, chickpeas, and vegetable stock. Raise heat to medium-high until stew just begins to boil; reduce heat to low and cover. Simmer until squash is tender, about 20 minutes, stirring once or twice. Add the chopped parsley. Ladle into serving bowls and garnish with a dollop of yogurt, some chopped mint, and a pinch of cayenne pepper.