Best Moroccan Spinach Recipes

MOROCCAN SQUASH, CHICKPEA, AND SPINACH STEW

Steps:

• Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add ginger, paprika, cinnamon, turmeric, pepper, and red pepper flakes. Cook, stirring well to ensure the spices don't stick and burn, for 2 minutes.
• Add butternut squash, chickpeas, tomatoes, vegetable stock, raisins, and honey. Simmer until squash starts to break down, about 20 minutes.
• While the soup is cooking, preheat the oven to 350 degrees F (175 degrees C). Spread flaked almonds onto a baking sheet.
• Toast nuts in the preheated oven, shaking the pan frequently, until they start to turn golden brown and become fragrant, 3 to 5 minutes.
• Stir spinach and cilantro into the soup; cook until spinach is wilted, about 2 minutes. Ladle into bowls and garnish with toasted almonds.

MOROCCAN CARROT AND SPINACH SALAD

Steps:

• In a large saute pan heat 1 tablespoon olive oil. Add the carrots, 2 tablespoons sugar, 1/2 cup lemon juice, and 1/4 teaspoon kosher salt. Cook carrots until they just start softening.
• In another saute pan heat 1 tablespoon of olive oil. Add the spinach until just wilted. Remove from the pan and rough chop.
• In a large bowl combine the cooked carrots, spinach, remaining 1 teaspoon sugar, cumin, garlic, orange juice, remaining lemon juice, and remaining olive oil. Serve warm.

MOROCCAN-SPICED LEMON DRESSING AND QUINOA-APRICOT -SPINACH SALAD

Steps:

• TO PREPARE THE DRESSING:.
• Whisk lemon juice, yogurt, honey, cumin, cinnamon and ginger in a small bowl until blended.
• Slowly whisk in oil so that the dressing becomes smooth and emulsified.
• Season with salt and pepper.
• TO PREPARE THE SALAD:.
• Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes. Transfer to a fine sieve and rinse thoroughly.
• Heat oil in a medium saucepan over medium heat. Add garlic and cook, stirring constantly, until golden, about 1 minute. Add apricots and the quinoa; continue cooking, stirring often, until the quinoa has dried out and turned light golden, 3 to 4 minutes. Add water and salt; bring to a boil. Reduce heat to medium-low and simmer, uncovered, until the quinoa is tender and the liquid is absorbed, 15 to 18 minutes.
• Transfer the quinoa to a medium bowl and toss with 1/3 cup of the Moroccan-Spiced Lemon Dressing. Let cool for 10 minutes.
• Just before serving, add tomatoes and onion to the quinoa; toss to coat. Toss spinach with the remaining 1/3 cup dressing in a large bowl. Divide the spinach among 4 plates. Mound the quinoa salad on the spinach and sprinkle with almonds.
• SERVING SIZE = 2 cups spinach with approximately 1 cup quinoa mixture.
• MAKE AHEAD TIP: Prepare through Step 3. Cover and refrigerate the quinoa and dressing separately for up to 2 days.
• INGREDIENT NOTE: Quinoa is available in most natural-foods stores and the natural-foods sections of many supermarkets. Toasting this grain before simmering enhances its flavor.
• TO TOAST NUTS: Heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a bowl to cool.

MOROCCAN CHICKPEA AND SPINACH STEW

Steps:

• Place chickpeas and cumin in large saucepan.
• Add enough water to barely cover chickpeas. Set aside.
• Saute garlic in olive oil in small pan over medium to low heat.
• Remove garlic when browned, about 3 minutes.
• Set aside.
• Toast bread until golden in same pan about one minute per side.
• Remove bread and turn off heat.
• Add paprika and saffron, followed immediately by vinegar to keep paprika from burning.
• Pound garlic and browned bread in a mortar or glass bowl to make a thick paste.
• Bring chickpeas to a low boil, then add spinach, and simmer for 5 minutes.
• Add paprika-saffron mixture and garlic bread paste to create a thick stew.
• Simmer for 5 minutes.
• Season with salt and pepper and serve immediately.

MOROCCAN BAKED EGGS WITH RED PEPPERS AND SPINACH

Steps:

• 1. Pre-heat oven to 375 degrees F. 2. Set a large saute pan over high heat and add a drizzle of olive oil. Add minced garlic then add spinach. Season with salt and pepper. Saute for 45-60 seconds until just wilted and drain on paper-towels to remove any excess moisture. 3. Divide the spinach and roasted red peppers between two small gratin dishes (about 4 inches long). Arrange vegetables so there are 3 nestling spots for eggs. Crack an egg into each of the spots. 4. Combine cream and harissa together in a small bowl. Drizzle harissa cream in and around each dish. Drizzle with a little olive oil. Sprinkle with pieces of goat cheese and season with paprika. 5. Bake on a sheet tray in oven for 8-10 minutes until egg whites are cooked through but yolks are still soft. Season with salt and pepper before serving.

MOROCCAN CARROT AND SPINACH SALAD

Steps:

• In a large saute pan, heat 1 tablespoon olive oil.
• Add the carrots, 2 tablespoons sugar, 1/2 cup lemon juice, and 1/4 teaspoon kosher salt.
• Cook the carrots until they just start softening.
• In another saute pan, heat 1 tablespoon olive oil.
• Add the spinach and cook just until wilted.
• Remove from the pan and chop roughly.
• In a large bowl, combine the cooked carrots, spinach, remaining 1 teaspoon sugar, cumin, garlic, orange juice, remaining lemon juice and remaining olive oil.
• Serve warm.

MOROCCAN QUINOA SALAD WITH SWEET POTATO AND SPINACH

Steps:

• Preheat oven to 400°F (200°C).
• To make the dressing, combine Almond Breeze, olive oil, lemon juice, mustard, garlic, salt and pepper in a blender. Blend until smooth.
• Toss together sweet potato, olive oil, salt and pepper. Spread on baking sheet.
• Bake in oven for about 30 minutes or until fork-tender. Let cool.
• Combine sweet potatoes with quinoa, spinach, onion, apricots, almonds, pomegranate seeds and cilantro.
• Toss with 1/3 cup dressing. Refrigerate remaining dressing for another use.

MOROCCAN CHICKPEA, CARROT & SPINACH SALAD

Steps:

• Heat oil in a non-stick frypan over medium heat, add cumin, chickpeas and garlic, cook stirring often, for 3 minutes Remove from heat.
• Combine orange juice and currants in a tea cup. Microwave for 1 min until hot, drain & reserve orange juice.
• Combine currants, chickpea micture, carrots, green onions, spinach & coriander in a large bowl.
• To make dressing: Combine tahini & reserved orange juice, season to taste, whisk to combine & drizzle over salad.
• Toss salad through to coat in dressing and sprinkle with seeds to serve.

MOROCCAN CHICKPEAS AND SPINACH

Steps:

• In a skillet, cook the onion in the oil over medium heat until softened.
• Add bell pepper, coriander, cumin, and tumeric. Cook for 2-3 minutes longer.
• Add the chickpeas and 4 T of their liquid. Simmer for 5 minutes, until the pepper is tender, adding about 2 T more of the reserved liquid as necessary.
• Add spinach and cook until the spinach is bright and wilted.
• Stir in lemon juice and add salt and pepper.
• Combine yogurt, garlic, cucumber, and salt in a bowl. Serve with the chickpeas.

MOROCCAN BAKED EGGS WITH RED PEPPERS & SPINACH

Steps:

• Pre-heat oven to 375 degrees F.
• Set a large saute pan over high heat and add a drizzle of olive oil. Add minced garlic then add spinach. Season with salt and pepper. Saute for 45-60 seconds until just wilted and drain on paper-towels to remove any excess moisture.
• Divide the spinach and roasted red peppers between two small gratin dishes (about 4 inches long). Arrange vegetables so there are 3 nestling spots for eggs. Crack an egg into each of the spots.
• Combine cream and harissa together in a small bowl. Drizzle harissa cream in and around each dish. Drizzle with a little olive oil. Sprinkle with pieces of goat cheese and season with paprika.
• Bake on a sheet tray in oven for 8-10 minutes until egg whites are cooked through but yolks are still soft. Season with salt and pepper before serving.

MOROCCAN CHICKEN WITH POTATOES AND SPINACH WITH SAFFRON JUS

Steps:

• Finely chop yellow onion in a food processor with ginger and garlic; add all the dry spices and the chopped parsley with salt to the food processor.
• Score the chicken breasts with a sharp knife and apply marinade generously (this can be done the night ahead and allowed to sit in the fridge--it makes the chicken to absorb all the flavours and will make it more juicy when cooked).
• CHICKEN:-.
• In a hot pan or a skillet roast every breast of chicken skin side down to get a golden color and then allow to cook in the oven for about 12-15 minutes.
• SAUCE:-.
• On the side prepare a sauce using the same pan add chopped shallots and deglaze the pan using white wine or lemon juice or just the chicken broth.
• Add the saffron allow to simmer for about 15 minutes and thicken with cornstarch check for seasoning.
• Finish with a 1 tablespoon of frozen butter (keep warm).
• SMASHED POTATOES:-.
• Boil potatoes in a large stock pot with sufficient liquid to cover the cover it completely till completely cooked.
• In a pan heat butter and add ginger, garlic and leeks and sauté till translucent.
• Add the buttermilk and allow to come up to temperature (do not boil as buttermilk will split).
• When potatoes are completely cooked, drain and allow to sit for 5 minutes.
• Add the buttermilk mixture an spinach leaves and mash with a potato masher.
• Season with salt.
• PLATING-.
• Scoop a portion of potatoes with a ice-cream mould or cookie cutter in the center of the plate.
• Place chicken breast on top.
• Drizzle sauce over the chicken breast and all over the plate.
• Could garnish with a fresh sprig of parsley or cilantro.

MOROCCAN SPINACH AND CHICKPEAS

Steps:

• Pour half of the oil into a large saucepan over medium heat. Add the spinach and a pinch of salt. Stir constantly, and cook until the leaves just wilt, about 4 minutes. Drain contents in a colander. Rinse out saucepan and dry with paper towel. Add 1 tablespoon of remaining oil to the saucepan and return it to medium heat. Toss in the bread cubes. Cook, stirring often, until browned all over, about 5 minutes. Add the rest of the olive oil along with the garlic, cumin, and red pepper flakes. Cook, stirring often, until fragrant, about 1 minute (If garlic begins to burn, remove contents from pan immediately). Transfer the bread mixture to a food processor. Pour in the vinegar and process into a paste. Add the paste back to the saucepan along with the tomato sauce and chickpeas. Turn the heat to medium, and cook until the chickpeas have absorbed the flavors, about 5 minutes. Quickly chop the drained spinach, and then add it to the saucepan. Season mixture with salt and pepper. As soon as the chickpeas and spinach are warm, turn off the heat. Serve with sprinkling smoked paprika and fresh lemon juice.

MOROCCAN SPINACH

Steps:

• Preparation: Wash the spinach leaves very well several times in a large bowl of water. Drain thoroughly. Finely chop the spinach, place the leaves in a steamer, and steam over simmering water for 15 to 20 minutes, until the leaves darken and are tender. Squeeze out any excess liquid from the steamed leaves, and transfer the spinach to a skillet. Add the remaining ingredients (except for the olives), stir to mix, and saute over medium heat for 5 to 10 minutes, until the parsley is wilted and the flavors have blended. Adjust seasoning if desired. Serve warm or at room temperature, garnishing the salad with the olives and preserved lemon rinds.

MOROCCAN QUINOA SALAD WITH SWEET POTATO AND SPINACH

Steps:

• Preheat oven to 400°F (200°C).
• To make the dressing, combine Almond Breeze, olive oil, lemon juice, mustard, garlic, salt and pepper in a blender. Blend until smooth.
• Toss together sweet potato, olive oil, salt and pepper. Spread on baking sheet.
• Bake in oven for about 30 minutes or until fork-tender. Let cool.
• Combine sweet potatoes with quinoa, spinach, onion, apricots, almonds, pomegranate seeds and cilantro.

MOROCCAN-INSPIRED SWEET POTATO AND SPINACH STEW

Steps:

• Heat the oil in a large pot over medium heat. Add the onion and cook until it has softened, 5-7 minutes.
• Add the garlic, cumin, and coriander and cook until fragrant, about 1 minute. Stir in the sweet potato, chickpeas, tomatoes, and water or broth.
• Bring the mixture to a slow boil, then reduce heat to low and simmer, partially covered, for 15 minutes, or until the sweet potatoes are tender.
• Add the harissa and spinach to the pot and stir until the spinach is wilted. Remove from heat and season with salt to taste.
• Serve over your grain of choice with lemon wedges.

MOROCCAN SPINACH SALAD WITH PRESERVED LEMON AND OLIVES

Steps:

• Wash the spinach leaves very well several times in a large bowl of water. Drain thoroughly. Finely chop the spinach, place the leaves in a steamer, and steam over simmering water for 15 to 20 minutes, until the leaves darken and are tender. Squeeze out any excess liquid from the steamed leaves, and transfer the spinach to a skillet. Add the remaining ingredients (except for the olives), stir to mix, and saute over medium heat for 5 to 10 minutes, until the parsley is wilted and the flavors have blended. Adjust seasoning if desired. Serve warm or at room temperature, garnishing the salad with the olives and preserved lemon rinds.