Best Moroccan Pumpkin And Harissa Stew Recipes

MOROCCAN BEEF STEW

Steps:

• Combine flour, salt and pepper on a plate and dredge beef pieces.
• Heat olive oil over medium-high heat in a Dutch oven and brown beef evenly in batches. Pour off excess drippings.
• Combine the paprika, coriander, turmeric, cumin, ginger and cayenne and sprinkle over beef. Add the celery, onion, carrot, garlic and beef broth.
• Bring to a boil, reduce heat to low, cover and cook 1 1/4 hours to 1 1/2 hours. Alternately, combine the ingredients in an electric pressure cooker and cook on high for 22 minutes.
• Add the apricots and tomatoes and cook an additional 15 minutes on the stovetop or 1 more minute on high in the pressure cooker.
• Garnish with celery sprigs and serve with harissa.
• Place peppers in a small saucepan with enough water to cover. Bring to a boil. Turn off heat and let stand 20 minutes.
• Remove stems and seeds and transfer to a food processor or blender.
• Combine cumin and coriander in a dry, nonstick skillet and toast briefly until fragrant, about 30 seconds.
• Add to the peppers along with garlic, olive oil and red wine vinegar. Blend to a smooth paste. Season to taste with salt. Serve with stew.

MOROCCAN PUMPKIN SOUP (L'HAMRAAK GARAGH)

Steps:

• Cover the chickpeas with water.
• Cover and allow to soak overnight.
• Drain.
• Saute the leeks in the oil over medium heat until soft and translucent,approximately 5-10 minutes.
• Add the broth, pumpkin cubes or puree, chickpeas, honey, spices and salt to the pan.
• Cover and simmer until the chickpeas are tender, about 1 1/4 hours.
• If using the cinnamon stick, discard it.
• If desired, transfer the soup to a blender and puree until smooth.
• Season to taste.
• Note: Sugar pumpkins are eating pumpkins.
• They are considerably smaller than ornamental carving pumpkins.
• For Vegan option do not use honey. And for Vegetarian do not use Chicken broth.