Best Moroccan Squash Chickpea And Spinach Stew Recipes

SQUASH AND CHICKPEA MOROCCAN STEW

Squash and Chickpea Moroccan Stew image

Provided by Aida Mollenkamp

Time 32m

Yield 6 to 8 servings

Number Of Ingredients 19

Ingredients

1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium yellow onion, small dice
4 medium cloves garlic, thinly sliced
2 teaspoons ground cumin
1 (3-inch) cinnamon stick
Salt and freshly ground black pepper
1 pound butternut squash, large dice
3/4 pound red potatoes, large dice
2 cups low-sodium chicken or vegetable broth
2 cups cooked chickpeas, drained
1 (14-ounce) can diced tomatoes, with juices
Pinch saffron threads, optional
1/2 preserved lemon, finely chopped
1 cup brined green olives (recommend: Cerignola)
Steamed couscous, for serving
Fresh cilantro leaves, roughly chopped, for garnish
Toasted slivered almonds, for garnish
Plain yogurt, for garnish

Steps:

Heat butter and olive oil in a 3- to 4-quart Dutch oven or heavy-bottomed saucepan with a tight fitting lid over medium heat. When oil shimmers, add onion, garlic, cumin, and cinnamon, and season with salt and freshly ground black pepper. Cook, stirring occasionally, until spices are aromatic and onions are soft and translucent, about 5 minutes.
Add squash and potatoes, season with salt and freshly ground black pepper, stir to coat, and cook until just tender, about 3 minutes. Add broth, chickpeas, tomatoes and their juices, and saffron, if using. Bring mixture to a boil then reduce heat to low. Cover and simmer until squash is fork tender, about 10 minutes.
Remove from heat and stir in preserved lemon and olives. Serve over couscous garnished with cilantro, almonds, and yogurt.

MOROCCAN CHICKPEA AND SPINACH STEW

Moroccan Chickpea and Spinach Stew image

Make and share this Moroccan Chickpea and Spinach Stew recipe from Food.com.

Provided by Recipe Junkie

Categories Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 (15 ounce) cans chickpeas
1 teaspoon ground cumin
6 garlic cloves, peeled
1/4 cup extra virgin olive oil
1 slice white bread, crust removed
2 tablespoons paprika
1 pinch saffron (optional)
2 tablespoons vinegar (sherry or red wine)
1/2 lb spinach, washed
salt and pepper

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.

Nutrition Facts : Calories 422.1, Fat 16.9, SaturatedFat 2.3, Sodium 726.5, Carbohydrate 57, Fiber 12.2, Sugar 0.9, Protein 13.5

EASY MOROCCAN CHICKPEA STEW

Easy Moroccan Chickpea Stew image

When I'm invited to a potluck, I easily double or triple this healthy vegetarian recipe to treat the crowd to an exotic dish of enticing, bold flavors. -Heather Demeritte, Scottsdale, Arizona

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
2 cups cubed peeled butternut squash (1/2-inch cubes)
1 large onion, chopped
1 large sweet red pepper, chopped
1 teaspoon ground cinnamon
1/2 teaspoon pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon salt
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
Chopped cilantro, optional

Steps:

In a Dutch oven, heat oil over medium-high heat. Add squash, onion and red pepper; cook and stir until onion is translucent and red pepper is crisp-tender, about 5 minutes. Stir in seasonings until blended., Add chickpeas, tomatoes and water; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 8 minutes. If desired, top with cilantro.

Nutrition Facts : Calories 217 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 455mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 9g fiber), Protein 7g protein.

BUTTERNUT SQUASH AND CHICKPEA STEW

Butternut Squash and Chickpea Stew image

Warming ras el hanout and cinnamon flavor this hearty stew of butternut squash and chickpeas. Dried apricots add a sweet note while fresh mint, parsley and lemon provide a bright finish.

Provided by Food Network Kitchen

Time 1h10m

Yield 4

Number Of Ingredients 16

Ingredients

3 tablespoons extra-virgin olive oil
1 red onion, chopped
3 cloves garlic, thinly sliced
One 15-ounce can diced tomatoes
1 1/2 teaspoons ras el hanout spice (See Cook's Note)
1 cinnamon stick, broken in half
3 cups low-sodium chicken broth
1/2 cup dried apricots, chopped
1 small butternut squash, peeled and cut into 1-inch pieces (about 2 pounds)
One 15-ounce can chickpeas, drained and rinsed
Kosher salt and freshly ground black pepper
One 5-ounce container baby spinach
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh flat-leaf parsley
Juice of 1/2 lemon
[For Serving:] Hot cooked couscous or rice

Steps:

Heat the oil in a medium Dutch oven over medium heat. Add the onion and garlic and cook, stirring occasionally, until soft and lightly browned, about 10 minutes. Add the tomatoes with their juices, ras el hanout and cinnamon and cook until the tomato juices are thickened, about 3 minutes. Add the broth, apricots, squash and chickpeas and a pinch each of salt and pepper. Bring to a simmer and cook until the squash is tender, about 25 minutes.
Stir in the spinach and cook until wilted, about 3 minutes. Remove from the heat and stir in the mint, parsley and lemon juice. Remove the cinnamon stick and adjust the seasoning with additional salt and pepper. Serve the stew over hot couscous or rice.