Sunday, December 4, 2011

Moroccan Chickpea Stew

Oh my, this is good. Bright flavours, and when paired with jasmine rice cooked in coconut milk, pure swoon-worthy taste.

The original recipe has been found on my newest blog obsession, Smitten Kitchen. I have made several of the recipes off of this site, and each and every one of them have been absolutely amazing.  I adapted this recipe a fair amount, so visit over there for the original, and for loads more inspiration!

Moroccan Chickpea Stew

Serves 4-6

1 tbsp. olive oil
1 tbsp. butter
1 medium onion, chopped
2 giant cloves (or 4 regular sized), chopped
2 tsp. ground cumin
1 cinnamon stick
salt and pepper
1/2 of an acorn squash, cut into 1/2 inch pieces
3/4 pound red potatoes, cut into 1/2 inch pieces
2 cups vegetable stock
1 28oz can chickpeas, drained
2 cups tomato puree (or one 14oz can)
pinch of paprika
pinch of cayenne (optional, for a bit of heat)
1/2 lemon, juiced
1 cup halved green olives (drained)
cilantro, for garnish
toasted slivered almonds, for garnish

jasmine rice cooked in coconut milk

Heat butter and olive oil in large pot. Add onion, garlic, cumin, and cinnamon and cook until onion is  translucent. Season with salt and pepper, to taste. Add squash and potato and saute for 5 minutes or so. Add tomato puree, chickpeas, and stock, taking care to scrape any bits off the bottom of the pot. Bring to a boil and simmer until squash and potato are soft, about 20 minutes. Add lemon juice and olives and stir well. Serve over rice*, garnished with cilantro and sliced almonds. Season accordingly. 

*to cook rice in coconut milk, simply replace water with coconut milk. Makes a very creamy, nutty rice.

This is an amazingly delicious stew. I wasn't too sure about the olives and lemon, but they add a nice balance to the flavours. If you really dislike olives, simply leave them out-the recipe will taste just as good, but may need a bit more salt. 

Enjoy! What have you been eating lately?


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