MOROCCAN CHICKPEA CASSEROLE
Flavorful dish that does a decent job of hiding eggplant's texture.
Provided by tradingtrio
Categories Soups, Stews and Chili Recipes Stews
Time 1h5m
Yield 6
Number Of Ingredients 15
Steps:
- Heat olive oil in a large skillet over medium heat. Cook and stir onions and garlic in the hot oil until translucent, about 5 minutes. Stir in eggplant, red chile pepper, cumin seeds, coriander seeds, saffron, and salt; cook until eggplant starts to soften, about 5 minutes.
- Stir chickpeas, green olives, basmati rice, and lemon slices into the skillet. Pour in vegetable broth. Bring to a boil. Reduce heat, cover, and simmer until rice is tender, about 20 minutes. Fold in cilantro using a fork.
Nutrition Facts : Calories 387.5 calories, Carbohydrate 68.6 g, Fat 9.3 g, Fiber 15.9 g, Protein 12.7 g, SaturatedFat 1.2 g, Sodium 1406.9 mg, Sugar 7.6 g
MOROCCAN POTATO CASSEROLE
This is a very colorful dish, and a very tasty one. A dressing made from fresh herbs and spices give this vegetable dish a Moroccan flavor. It is a great vegan recipe!
Provided by NIBLETS
Categories World Cuisine Recipes African
Time 1h45m
Yield 6
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine garlic, 1/2 teaspoon salt, paprika, cumin, and cayenne in a food processor bowl. Process until mixture forms a paste. Add herbs, and pulse a few times to blend. Add lemon juice, vinegar, and 2 to 3 tablespoons olive oil; blend. Season to taste with salt.
- In a large bowl, combine potatoes, peppers, and celery. Season with salt, and toss with herb sauce. Transfer to a large shallow baking dish. Scatter tomatoes among the potato mixture. Drizzle 1 to 2 tablespoons oil over top, and cover with foil.
- Bake for 35 minutes. Remove foil. Continue baking until vegetables are tender, 20 to 30 minutes. Serve warm.
Nutrition Facts : Calories 237.1 calories, Carbohydrate 30.9 g, Fat 12.1 g, Fiber 5.9 g, Protein 4.7 g, SaturatedFat 1.7 g, Sodium 44.5 mg, Sugar 6.5 g
MOROCCAN PORK CASSEROLE
This is one of DH's favourite pork recipes. He found it on a supermarket recipe card and, if he had his way, he would cook it every week! He often adds more winter squash than the amount indicated.
Provided by Daydream
Categories Pork
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350F (180C).
- Heat oil in a large skillet and stir-fry the diced pork in two batches until browned.
- Add ginger, garlic, coriander, cumin and paprika, and stir fry a further minute to cook the spices.
- Add chili sauce, squash, spinach, lemon juice, 1/2 teaspoon salt (or to taste), and chicken stock, and mix well.
- Transfer contents of skillet to a casserole dish, cover tightly and cook in the oven for 45 minutes.
- Check once or twice during cooking that the liquid has not evaporated, and add a little more stock if necessary.
- When the meat and squash are tender, stir through the fresh cilantro and serve with rice.
MOROCCAN POTATO CASSEROLE
This is a very colorful dish, and a very tasty one. A dressing made from fresh herbs and spices give this vegetable dish a Moroccan flavor. It is a great vegan recipe!
Provided by ElizabethKnicely
Categories Lemon
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350ºF (175ºC).
- Combine garlic, 1/2 teaspoon salt, paprika, cumin, and cayenne in a food processor bowl. Process until mixture forms a paste. Add herbs, and pulse a few times to blend. Add lemon juice, vinegar, and 2 to 3 tablespoons olive oil; blend. Season to taste with salt.
- In a large bowl, combine potatoes, peppers, and celery. Season with salt, and toss with herb sauce. Transfer to a large shallow baking dish. Scatter tomatoes among the potato mixture. Drizzle 1 to 2 tablespoons oil over the top, and cover with foil.
- Bake for 35 minutes. Remove foil. Continue baking until vegetables are tender, 20 to 30 minutes. Serve warm.
Nutrition Facts : Calories 225.5, Fat 12, SaturatedFat 1.7, Sodium 54.5, Carbohydrate 28, Fiber 5, Sugar 5, Protein 4.2
MOROCCAN CHICKEN CASSEROLE
I don't know how authentic this is. I often make it for large groups as it is so quick, easy and tasty.
Provided by kodi_inoz
Categories Stew
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Mix flour, cumin, turmeric and paprika together and dust the chicken.
- Heat 1 tbsp on oil in large stew pot. Fry onions for 5-8 minutes, adding garlic as the onion brown. Remove from pan.
- Heat remaining oil and fry chicken pieces in batches until browned on all sides.
- Add chicken, onions, stock, cinnamon and salt and pepper to the pot.
- Bring to boil then simmer for 30 minutes.
- Add diced sweet potato, and a little more water if necessary, and simmer for a further 10 minutes or until vegetables are tender.
- Squeeze a little lemon over the chicken and garnish with fresh coriander leaves.
- Serve with couscous and steamed green beans.
Nutrition Facts : Calories 874.3, Fat 50.8, SaturatedFat 12.9, Cholesterol 193.2, Sodium 535.8, Carbohydrate 49.2, Fiber 7.3, Sugar 11.8, Protein 55.3
MOROCCAN POTATO CASSEROLE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Combine garlic, 1/2 teaspoon salt, paprika, cumin, and cayenne in a food processor bowl. Process until mixture forms a paste. Add herbs, and pulse a few times to blend. Add lemon juice, vinegar, and 2 to 3 tablespoons olive oil; blend. Season to taste with salt. In a large bowl, combine potatoes, peppers, and celery. Season with salt, and toss with herb sauce. Transfer to a large shallow baking dish. Scatter tomatoes among the potato mixture. Drizzle 1 to 2 tablespoons oil over top, and cover with foil. Bake for 35 minutes. Remove foil. Continue baking until vegetables are tender, 20 to 30 minutes. Serve warm.
MOROCCAN CASSEROLE
Slightly adapted from the cookbook "EatingWell One Pot Meals." It is similar to a traditional dish I was served once & loved...but that one had olives and sausage (with the unusual ingredient of raisins, like this recipe.) I've kept my eye out for a similar recipe ever since, and this one is close. Very nicely spiced...not too...
Provided by C C
Categories Casseroles
Time 1h
Number Of Ingredients 25
Steps:
- 1. Preheat oven to 375 degrees F. Coat a 9" x 13" baking dish with cooking spray or olive oil.
- 2. Combine spice mix. Transfer 1 tsp. of the mix to a bowl with the pork. Toss to coat pork & set aside.
- 3. Add rest of the ingredients to the remaining spice mix, and spread evenly into the baking dish. Cover with foil & bake 15 min.
- 4. Remove from oven, carefully uncover and nestle the spiced pork into the bulgur mixture. Cover again and continue baking until most of the liquid is absorbed and the pork is just cooked through, 25-30 minutes more. Let stand, covered, for 5 minutes before serving. Sprinkle with mint, if desired.
- 5. * Note: Do not confuse Bulgur with cracked wheat. Bulgur has been parboiled before being ground, and cooks more quickly than cracked wheat. Look for it in the natural food section, near other grains.
- 6. ** For ground turkey & frying pan version: Use a large onion instead of medium, and mix 1/4 of the chopped onion in with 1 pound ground turkey, plus some salt, and other seasonings if you desire (I used fresh thyme.) Roll into balls, sprinkle with 1 tsp. spice mixture. Prepare rest as usual, except cook in a very large frying pan, adding water as needed. Nestle meat balls among the rest of the ingredients, and cook until meatballs are cooked through, being careful not to burn the bottom (stir and add water as needed.)
MOROCCAN VEGETABLE CASSEROLE
Packed with vegetables,this casserole is full of flavour. Recipe found in an Australian cooking magazine and adjusted for our tastes. Add more chilli powder if you like your food spicier!
Provided by Fairy Nuff
Categories Curries
Time 50m
Yield 6 , 6 serving(s)
Number Of Ingredients 20
Steps:
- Heat oil in a large heavy-based saucepan.
- Saute onion and garlic for two minutes. Add spices and cook,stirring for 3 minutes.
- Add vegetables and stir to coat with the spices. Cook, stirring occasionally for 3 to 5 minutes.
- Blend in the stock and lemon,bring to boil then add the chickpeas and sultanas.Reduce the heat and cook,uncovered,for 20 minutes or until the vegetables are cooked and the sauce has thickened.
- Place couscous in a large bowl and cover with boiling water. Cover with plastic wrap and let stand for 5 minutes until the couscous absorbs the water. Fluff up with a fork and serve with the vegetables. Sprinkle the pistachios over the top.
- NOTE: Moroccan Seasoning recipe#141053 is a good substitute if commercial seasoning is unavailable.
Nutrition Facts : Calories 701.7, Fat 18.7, SaturatedFat 2.5, Sodium 239.6, Carbohydrate 118.3, Fiber 14, Sugar 12.7, Protein 19.2
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