MOROCCAN LENTIL AND CHICKPEA SOUP
One of the best vegetable soups I've had in ages! Extremely easy to make and very cheap (leave out the saffron if you don't already have any)! This lemony, peppery soup is traditionally enjoyed at the end of a day of fasting during the Muslim holy month of Ramadan. This is a vegetarian version of the thick and aromatic soup. More like a stew. From the 2/2007 issue of Canadian House & Home.
Provided by Kumquat the Cats fr
Categories Lentil
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In large heavy saucepan or dutch oven, melt butter over medium heat. Stir in onion and celery and cook, covered, for 7-10 minutes or until onion is tender, stirring occasionally.
- Add cinnamon, turmeric, salt, pepper, ginger, hot pepper sauce and saffron. Cook, stirring, for 2 minutes. Add tomatoes, lentils, chickpeas and broth. Bring to boil, reduce heat, and simmer, covered, for about 40 minutes or until lentils are tender.
- Stir in noodles and simmer, covered, about 7 minutes longer or until noddles are just tender. In bowl, whisk flour, and 1 cup water until smooth. Whisk flour mixture into soup and simmer, stirring often, for 2-4 minutes or until soup is thickened and no raw flour taste remains.
- Stir in half of the parsley and cilantro, and all of the lemon juice. Taste and adjust seasoning, adding up to 1/2 tsp more salt if needed. Garnish with remaining parsley and cilantro.
HARIRA: MOROCCAN CHICKPEA STEW WITH CHICKEN AND LENTILS
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
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.
MOROCCAN LENTIL STEW
This hearty stew is loaded with vegetables, so it's easy on the waistline! I recently re-joined WW, and am searching for ways to incorporate more legumes and veggies in my diet, and this recipe makes that easy. The warm Moroccan spices ensure a flavorful stew. One serving is 4sp on the WW green plan.
Provided by Kim's Cooking Now
Categories Soups, Stews and Chili Recipes Stews
Time 1h20m
Yield 6
Number Of Ingredients 19
Steps:
- Stir hot water and tomato bouillon together in a bowl until dissolved.
- Heat oil over medium heat in a Dutch oven or large pot. Add onion; cook and stir until starting to soften, about 3 minutes. Stir in garlic, fenugreek leaves, bay leaf, cumin, coriander, cinnamon, salt, and cayenne pepper; cook for 1 minute more.
- Stir in lentils, butternut squash, carrot, celery, and tomato bouillon. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until lentils have softened, about 45 minutes.
- Add green beans and peas and cook for 5 minutes more. Garnish with fresh cilantro.
Nutrition Facts : Calories 174.6 calories, Carbohydrate 28.6 g, Fat 2.8 g, Fiber 12.1 g, Protein 9.7 g, SaturatedFat 0.4 g, Sodium 247.5 mg, Sugar 3.6 g
MOROCCAN CHICKPEA STEW
This recipe came to be as a way to use the kale that was flourishing in my garden. It could also incorporate all kinds of other vegetables - whatever is in your fridge that needs to be used. Serve over couscous.
Provided by Mari
Categories Soups, Stews and Chili Recipes Stews
Time 40m
Yield 4
Number Of Ingredients 17
Steps:
- Heat the olive oil in a large pot over medium heat; cook the onion and garlic in the hot oil until the onions are translucent, 5 to 7 minutes. Stir the cumin, coriander, cayenne pepper, garam masala, curry powder, and salt into the onion and garlic; cook together until fragrant, about 1 minute. Add the potatoes, diced tomatoes, tomato sauce, and raisins to the pot. Pour enough water over the mixture to cover; bring to a simmer and cook until the potatoes are soft, 10 to 15 minutes.
- Add the chickpeas and kale to the pot; simmer until the kale wilts, about 3 minutes. Sprinkle the cilantro over the stew and immediately remove the pot from the heat.
Nutrition Facts : Calories 476.1 calories, Carbohydrate 96.1 g, Fat 6.5 g, Fiber 13.6 g, Protein 15.7 g, SaturatedFat 0.9 g, Sodium 1263.3 mg, Sugar 27.3 g
EASY MOROCCAN CHICKPEA STEW
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
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.
MOROCCAN SPICED CHICKPEA AND LENTIL SOUP
Nabbed this from a Whole Foods recipe. Very good especially with the chamoula (separate recipe). This is very chunky, if you want a thin soup add more veggie broth, if you want a thicker soup take some of the chickpeas and lentils and puree them in a blender, then add them back into the soup.
Provided by She-Thing
Categories Lentil
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In a medium sized pot heat the olive oil at medium heat and add fennel, gently cooking for a couple of minutes while the fennel releases its natural juices.
- Add the red and white onions, cook until soft and translucent, but without turning brown, stirring mixture from time to time, about 12 minutes.
- Add tomatoes and increase heat to high until the mixture comes to a simmer (about 5 minutes).
- Add the ginger, turmeric, cinnamon, garlic and saffron if using, letting them infuse the mixture with their flavors for a few more minutes.
- Add the lentils, vegetable stock, sprigs of cilantro and parsley and bay leaves and bring to a boil, then reduce heat to a simmer.
- Season with salt, pepper and sugar, stirring the mixture a couple of times. Cover pot and let simmer for about 25 minutes or until the lentils are tender.
- Add the cooked chickpeas and cook uncovered for another 5 to 7 minutes until heated through.
- Mix well, season again with salt, pepper and sugar to taste. Remove bay leafs and sprigs of cilantro and parsley.
Nutrition Facts : Calories 383.2, Fat 10.4, SaturatedFat 1.7, Sodium 298.5, Carbohydrate 66.1, Fiber 20.5, Sugar 7.5, Protein 14.2
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