WHB #73: Moroccan-Inspired Vegetable and Chickpea Stew
This week the newly married Anna from Morsels & Musings is hosting Kalyn's Weekend Herb Blogging. I wish her and her husband all the best and hope they had a lovely wedding.
I could not resist and bought a new cookbook: Fresh from the Vegetarian Slow Cooker. At first I tried a recipe with my favourite herb: parsley.
Really delicious. I used slow cooked chickpeas, apple slices for the dried fruit and omitted the green olives by special request.
| -========= | REZKONV-Recipe - RezkonvSuite v1.4  |
| Title: | Moroccan-Inspired Vegetable and Chickpea Stew |
| Categories: | Stew, Crockpot |
| Yield: | 4 to 6 Servings |
Ingredients
| 1 | tablesp. | Olive oil | |
| 3 | Shallots, chopped | ||
| 1 | large | Carrot, chopped | |
| 1 | small | Yellow or red bell pepper, seeded and chopped | |
| 1 | clove | Garlic , minced | |
| 1 | teasp. | Fresh ginger, peeled and minced | |
| 1/2 | teasp. | Cinnamon, ground | |
| 1/2 | teasp. | Cumin, ground | |
| 1/4 | teasp. | Paprika | |
| 1/4 | teasp. | Turmeric | |
| 240 | grams | Green beans, ends trimmed and cut into 1-inch | |
| -- pieces | |||
| 1 1/2 | cups | Slow-cooked or one 15.5-ounce can * | |
| -- chickpeas, drained and rinsed | |||
| 1 | 14.5-ounce can diced tomatoes, drained and | ||
| -- chopped | |||
| 1 1/2 | cups | Vegetable stock | |
| 1 | tablesp. | Fresh lemon juice | |
| Salt and freshly ground black pepper | |||
| 1/2 | cup | Frozen peas, thawed | |
| 1/2 | cup | Mixed dried fruit (apricots, apple slices, | |
| -- prunes, raisins, etc.), chopped | |||
| 1/4 | cup | Imported green olives, drained, halved, and | |
| -- pitted | |||
| 1 | tablesp. | Parsley leaves, fresh, minced |
Source
| Fresh from the Vegetarian Slow Cooker | |
| ISBN 1-55832-256-6 |
| Edited *RK* 03/08/2007 by | |
| Ulrike Westphal |
Directions
1. In a large skillet, heat the oil over medium heat. Add the shallots, carrot, bell pepper, and garlic. Cover, and cook until softened, about minutes. Add the ginger, cinnamon, cumin, paprika, and turmeric an cook, stirring, for 30 seconds to bring out the flavors.
2. Transfer the mixture to a 4- to 6-quart slow cooker. Add the green beans, chickpeas, tomatoes, stock, and lemon juice and season with salt and pepper. Cover and cook on "Low" for 6 to 8 hours.
3. About 20 minutes before serving, add the peas and dried fruit.
4. When ready to serve, stir in the olives and sprinkle with the parsley. Taste to adjust the seasonings and serve hot.
Serve over couscous accompanied by a small bowl of harissa sauce for those who like it spicy.
* 100 g dry chickpeas
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Tagged with:
Weekend Herb Blogging at Morsels & Musingsfood and drink, Rezept, recipe, parsley, vegetarian, chickpea, Kichererbse, crockpot, slow cooker
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a new slow-cooker cookbook!