MOROCCAN VEGETABLE SOUP WITH CHICKEN AND RICE
Chorba al-Khadra bil Djej wa Roz is a tasty, satisfying soup made by simmering carrots, zucchini and onions with chicken, rice and Moroccan spices and herbs. Serve it as a starter or as a light supper.
Provided by pammyowl
Categories Clear Soup
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a 3 quart pot, saute the onions and garlic in the butter over medium heat for a few minutes, stirring occasionally. Add the remaining ingredients, except for the zucchini, and bring the soup to a boil. Cover, reduce the heat, and simmer for about 20 minutes.
- Add the zucchini, cover, and continue simmering for another 10 minutes, or until the zucchini is tender and the rice is cooked. Taste, adjust the seasoning if desired, and serve.
Nutrition Facts : Calories 233.1, Fat 9.8, SaturatedFat 4.8, Cholesterol 43.4, Sodium 1555.6, Carbohydrate 20.3, Fiber 3, Sugar 5.4, Protein 15.9
ROASTED MOROCCAN-STYLE VEGETABLES
This low-calorie, high-fiber side dish is colorful and comforting. The sweetness of the apricots and sweet potato and the tang of the lemon juice are nicely balanced with the warm spice.
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield Serves 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Spray two rimmed baking sheets with nonstick cooking spray.
- Whisk together 3 tablespoons of the oil, lemon juice, garlic, 2 teaspoons salt, coriander, cinnamon, cumin and ginger in a large bowl. Add the onions, eggplant, sweet potatoes and tomatoes and toss well to fully coat the vegetables. Divide among the prepared baking sheets and arrange in a single layer. Roast until the sweet potatoes and eggplant are lightly browned and fully softened, 50 to 55 minutes, rotating trays and switching from top to bottom halfway through.
- Transfer the vegetables to a large bowl. Toss with the apricots, cilantro and remaining 2 tablespoons of oil. Season to taste with salt.
HARIRA (SPICED MOROCCAN VEGETABLE SOUP WITH CHICKPEAS, CILANTRO, AND LEMON)
A Muslim staple to break the daily fast of Ramadan, this soup has crossed over to the Moroccan Jewish tradition of breaking the fast of Yom Kippur.
Provided by Joan Nathan
Categories Rosh Hashanah/Yom Kippur Soup/Stew Dinner Kosher Vegetarian Chickpea Lentil Parsley Cilantro Carrot Tomato
Yield 8-10 servings
Number Of Ingredients 18
Steps:
- Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil. If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
- Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. And don't forget to have some extra harissa in a plate on the side.
MOROCCAN CHICKEN AND VEGETABLES
Couscous, the traditional accompaniment to many North African dishes, is a tiny semolina pasta, available in most supermarkets.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 18
Steps:
- Heat oven to 450 degrees. Cut chicken breast in half, removing and discarding cartilage in center. Cut chicken into 1-inch cubes and place in a medium bowl. Add onions, celery, tomatoes, zucchini, raisins, parsley, and mint and set aside.
- In a small bowl, whisk together stock, ginger, garlic, curry powder, chutney, 3/4 teaspoon salt, red pepper, and cornstarch. Pour over chicken-vegetable mixture and toss to combine.
- Meanwhile, bring 1/2 cup water and remaining 1/4 teaspoon salt to a boil in a small saucepan. Stir in couscous and remove from heat. Cover and let stand for 5 minutes. Fluff with a fork, cover again, and set aside until ready to serve.
- Fold the pieces of aluminum foil in half crosswise and unfold. Place half the chicken-vegetable mixture on one of the pieces of foil, 2 to 3 inches from the fold. Refold along the crease, enclosing mixture, and make a double 1/2-inch fold along the 3 open sides. Repeat process to make the second packet. Place both packets on a baking sheet and bake for 18 minutes. Divide couscous between 2 bowls. Open packets, arrange contents over couscous, and serve immediately.
Nutrition Facts : Calories 463 g, Cholesterol 72 g, Fat 7 g, Fiber 2 g, Protein 34 g, Sodium 1237 g
MOROCCAN-SPICED VEGETABLES
Categories Tomato Vegetable Side Quick & Easy Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 11
Steps:
- Cut enough onion into 1/4-inch dice to measure 1 cup and thinly slice garlic. Trim fennel stalks flush with bulb, discarding stalks. Halve bulb and core. Cut enough fennel bulb into 1/4-inch dice to measure 1 1/4 cups. Cut enough zucchini into 1/4-inch dice to measure 1 1/2 cups. Cut enough carrot into 1/4-inch dice to measure 2/3 cup.
- Peel tomato (see below), reserving boiling water and ice water, and seed. Cut enough tomato into 1/4-inch dice to measure 3/4 cup. Add carrot to boiling water and cook 1 minute. Drain carrot in a colander. Transfer carrot to ice water to stop cooking and drain.
- In a large heavy skillet cook onion and garlic in oil over moderately low heat, stirring, until softened. Add fennel, zucchini, and carrot and cook, stirring, until slightly softened, about 5 minutes. Add spices and cook, stirring, 1 minute. Stir in tomato and pepper and salt to taste and cook, covered, over low heat, stirring occasionally, until fennel and carrot are just tender, 10 to 12 minutes. Keep vegetables warm, partially covered. Vegetables may be prepared 1 day ahead and chilled, covered. Reheat vegetables with 1 to 2 tablespoons water.
- To peel tomatoes:
- Have ready a bowl of ice and cold water. Cut an X in blossom end of each tomato. In a saucepan of boiling water blanch tomatoes 10 seconds. Transfer tomatoes with a slotted spoon to ice water to stop cooking. Peel tomatoes.
MOROCCAN VEGETABLE STEW
This warming one-pot stew is packed with nourishing ingredients like fibre-full chickpeas and iron-rich lentils
Provided by Justine Pattison
Time 1h5m
Number Of Ingredients 18
Steps:
- Heat the oil in a large flameproof casserole or saucepan and gently fry the onion and leeks for 10-15 mins until well softened, stirring occasionally. Add the garlic and cook for 2 mins more.
- Stir in the ground coriander, cumin, chilli and cinnamon. Cook for 2 mins, stirring occasionally. Season with plenty of ground black pepper. Add the chopped tomatoes, peppers, chickpeas, lentils, sweet potatoes, orange peel and juice, half the nuts and 400ml/14fl oz water and bring to a simmer. Cook for 15 mins, adding a splash of water if the stew looks too dry, and stir occasionally until the potatoes are softened but not breaking apart.
- Remove the pan from the heat and ladle the stew into bowls. Scatter with coriander and the remaining nuts and top with yogurt, if using.
Nutrition Facts : Calories 482 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 26 grams sugar, Fiber 15 grams fiber, Protein 18 grams protein, Sodium 0.6 milligram of sodium
MOROCCAN VEGETABLES
Make and share this Moroccan Vegetables recipe from Food.com.
Provided by philip dreger
Categories Vegetable
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine red pepper flakes, cumin, coriander and fennel seeds in a food processor.
- Pulse to chop, then add the cinnamon, salt, pepper, honey, and vinegar and process to combine.
- With the machine running, add the oil in a slow stream, process until well combined.
- Preheat oven to 450°F.
- Toss eggplant, peppers, onions, and zucchini with the marinade in a bowl and coat well.
- Transfer to a cookie sheet and roast , turning vegetables every 5 minutes until caramelized, 15 to 20 minutes.
- Put the chickpeas into a serving bowl.
- Pour the hot roasted vegetables over the beans and stir to combine.
- Sprinkle with almonds and cilantro.
- Serve with harissa in a small bowl on the side.
Nutrition Facts : Calories 717.2, Fat 48.3, SaturatedFat 6.3, Sodium 338.5, Carbohydrate 65.7, Fiber 13.1, Sugar 28.9, Protein 11.1
MAKE-AHEAD VEGETARIAN MOROCCAN STEW
This delicious, healthy North African-inspired stew is a family favorite, served with warm bread or even over couscous. You can make the entire stew ahead of time, let it cool, and refrigerate it for up to 3 days or freeze it for several months. You can also chop the veggies and mix the spices ahead of time, freeze them, and assemble it with the canned ingredients the day you wish to cook it for a wonderful exotic meal in just 30 minutes.
Provided by Make-Ahead Mamas
Categories Soups, Stews and Chili Recipes Stews
Time 1h10m
Yield 6
Number Of Ingredients 23
Steps:
- Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a large bowl.
- Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Stir in kale and spice mixture; cook until kale begins to wilt and spices are fragrant, about 2 minutes.
- Pour the vegetable broth into the pot. Stir garbanzo beans, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots, and honey, into the broth; bring to boil, reduce heat to low, and simmer until vegetables and lentils are cooked and tender, about 30 minutes. Season stew with black pepper.
- Dissolve cornstarch in water; stir into stew and simmer thickened, about 5 minutes.
Nutrition Facts : Calories 543.2 calories, Carbohydrate 110.6 g, Cholesterol 5.1 mg, Fat 4.2 g, Fiber 24 g, Protein 19.5 g, SaturatedFat 1.5 g, Sodium 1217.9 mg, Sugar 23.2 g
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