1. Recipes

How to Make Cara's Moroccan Stew - A Step-by-Step Guide

Welcome to Cara's kitchen! Today, I'm excited to share my recipe for Moroccan Stew – a warm and hearty dish that's bursting with flavor and loaded with wholesome ingredients. This stew is a staple in my household, as it's not only delicious, but also incredibly easy to make. Whether you're looking for a comforting meal on a cold evening or a dish to impress your friends and family, this Moroccan stew is sure to hit the spot.

One of the things I love most about this recipe is the rich ...

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Ingredients

  • 1 cup French green lentils
  • 3 bay leaves
  • 2 whole garlic cloves
  • 3 tablespoons olive oil
  • 1 teaspoon chopped fresh thyme leaves
  • 1 tablespoon minced garlic
  • 1 tablespoon olive oil
  • 1 teaspoon crushed hot chile flakes
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 tablespoon minced garlic
  • 1 cup chopped onions
  • 1 cup chopped celery
  • 1 cup chopped zucchini
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 butternut squash - peeled, seeded, and cut into 1-inch cubes
  • 1 (8 ounce) can crushed tomatoes
  • 1 (15 ounce) can chickpeas, drained
  • 4 cups vegetable stock
  • 1 cup chopped fresh flat-leaf parsley
  • ½ cup plain yogurt (Optional)
  • 2 tablespoons chopped fresh mint (Optional)
  • ¼ teaspoon cayenne pepper (Optional)

Information

  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 15 mins
  • Servings: 8
  • Yield: 8 servings

  • Fill a large pot with water and bring to a boil over high heat. Stir in the lentils, bay leaves, and whole garlic cloves. Return to a boil, then reduce heat to low and simmer lentils until they are cooked but still firm, about 10 minutes. Drain well. Place lentils in a bowl; toss with olive oil, thyme, and 1 tablespoon chopped garlic. Remove bay leaves and whole garlic cloves; set aside.
  • Heat 1 tablespoon olive in a large pot over medium heat. Stir in chili flakes, cinnamon, cumin, and coriander and cook until fragrant. Add garlic, onion, celery, zucchini, red and yellow peppers, and squash; cook 3 or 4 minutes.
  • Mix in the lentils, tomatoes, chickpeas, and vegetable stock. Raise heat to medium-high until stew just begins to boil; reduce heat to low and cover. Simmer until squash is tender, about 20 minutes, stirring once or twice. Add the chopped parsley. Ladle into serving bowls and garnish with a dollop of yogurt, some chopped mint, and a pinch of cayenne pepper.

    • Nutrition

    303 cal.

    • Total Fat: 8g
    • Saturated Fat: 1g
    • Cholesterol: 1mg
    • Sodium: 414mg
    • Total Carbohydrate: 50g
    • Dietary Fiber: 12g
    • Total Sugars: 10g
    • Protein: 12g
    • Vitamin C: 100mg
    • Calcium: 185mg
    • Iron: 5mg
    • Potassium: 1157mg

    Categories

    Appetizer recipes
    Main recipes
    Soup recipes
    Stew recipes
    Moroccan recipes