Best 2 Moroccan Chickpea Stew With Quinoa Recipes

Embark on a culinary journey to Morocco with this delightful Moroccan Chickpea Stew with Quinoa. This hearty and flavorful dish combines the goodness of chickpeas, aromatic spices, and fluffy quinoa, creating a satisfying and wholesome meal. Savor the richness of chickpeas simmered in a tantalizing blend of cumin, ginger, garlic, and paprika, while the quinoa adds a nutty flavor and a boost of protein. This versatile stew can be easily adapted to suit your dietary preferences, making it a perfect choice for vegans, vegetarians, and meat-lovers alike. Discover the joy of cooking and indulge in the vibrant flavors of Morocco with this delectable chickpea and quinoa stew. In addition to the main recipe, this article offers variations to cater to different tastes and needs. Find a delightful vegan version that showcases the natural goodness of plant-based ingredients, as well as a zesty harissa-spiced variation that adds a fiery kick to the stew. For those who prefer a traditional touch, the authentic Moroccan recipe captures the essence of this beloved dish. With its easy-to-follow instructions, this article ensures a successful and enjoyable cooking experience.

Let's cook with our recipes!

EASY MOROCCAN CHICKPEA STEW

Easy Moroccan Chickpea Stew image

When I'm invited to a potluck, I easily double or triple this healthy vegetarian recipe to treat the crowd to an exotic dish of enticing, bold flavors. -Heather Demeritte, Scottsdale, Arizona

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
2 cups cubed peeled butternut squash (1/2-inch cubes)
1 large onion, chopped
1 large sweet red pepper, chopped
1 teaspoon ground cinnamon
1/2 teaspoon pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon salt
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
Chopped cilantro, optional

Steps:

In a Dutch oven, heat oil over medium-high heat. Add squash, onion and red pepper; cook and stir until onion is translucent and red pepper is crisp-tender, about 5 minutes. Stir in seasonings until blended., Add chickpeas, tomatoes and water; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 8 minutes. If desired, top with cilantro.

Nutrition Facts : Calories 217 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 455mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 9g fiber), Protein 7g protein.

HARIRA: MOROCCAN CHICKPEA STEW WITH CHICKEN AND LENTILS

Harira: Moroccan Chickpea Stew with Chicken and Lentils image

Harira is traditionally served each night of Ramadan to break the fast.

Provided by Food Network

Categories main-dish

Time 10h25m

Yield 10 to 12 servings

Number Of Ingredients 20

Ingredients

1/4 pound dried chickpeas
3 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup diced onions
1/2 cup diced celery
2 teaspoons ground ginger
2 teaspoons turmeric
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 (28-ounce) can diced tomatoes and their juices
1 1/2 quarts rich chicken stock
1/4 pound dried green lentils
1/2 cup long-grain rice
1/2 cup chopped fresh cilantro leaves
2 tablespoons chopped fresh parsley leaves
2 teaspoons fresh lemon juice
Cilantro sprigs, for garnishing

Steps:

Pick over the chickpeas, cover with cold water, and soak overnight at room temperature. Drain chickpeas and rinse well with cold running water. Drain and set aside.
Heat the olive oil in a medium stockpot or Dutch oven over medium-high heat. Season the chicken pieces with 1/4 teaspoon each of salt and pepper. Add the chicken in batches, and cook until well browned, about 4 minutes per batch. Remove the chicken from the pot and set aside. Add the onions and celery and cook until softened, about 4 minutes. Add the ginger, turmeric, pepper, cinnamon, and nutmeg and cook, stirring constantly, for 1 minute. Return the chicken to the pan and add the tomatoes and their juices, stirring well. Stir in the chicken stock, lentils, and chickpeas and bring to a boil. Reduce heat to medium-low, cover, and cook at a gentle simmer for 1 hour.
Add the rice and the remaining 1/2 teaspoon of salt and return the soup to a simmer. Cook covered for 30 minutes. Remove the lid, add the cilantro, parsley, and lemon juice and cook, uncovered for 5 minutes.
Ladle into warmed soup bowls and garnish with fresh cilantro sprigs.

Tips:

Prep your ingredients ahead of time: Dicing the onion, garlic, and carrots, and measuring out the spices before you start cooking will help the recipe go more smoothly.
Use a large pot or Dutch oven: This will give the stew plenty of room to simmer and prevent it from boiling over.
Don't overcrowd the pot: If you're using a smaller pot, cook the stew in batches to prevent it from becoming too thick.
Simmer the stew for at least 30 minutes: This will allow the flavors to develop and the chickpeas to become tender.
Season the stew to taste: Add more salt, pepper, or cumin as needed.
Serve the stew with your favorite sides: Quinoa, rice, or bread are all great options.

Conclusion:

This Moroccan chickpea stew with quinoa is a delicious and hearty meal that's perfect for a weeknight dinner. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give this recipe a try!