Moroccan Chickpea Soup

Ingredients

• 1 tbsp olive oil
• 1 medium onion , chopped
• 2 celery sticks, chopped
• 2 tsp ground cumin
• 600ml hot vegetable stock
• 400g can chopped plum tomatoes with garlic
• 400g can chickpeas , rinsed and drained
• 100g frozen broad beans
• zest and juice ½ lemon
• large handful coriander or parsley and flatbread, to serve
  
  

  

• Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min.
• Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Throw in broad beans and lemon juice, cook for a further 2 mins. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread.
  
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Traditional Moroccan Dishes - Lamb or Beef Tagine with Almonds and Rice - Moroccan Rice with Meat and Almonds

Prep Time: 20 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 30 minutes

Yield: Serves 4.

Ingredients:

• 1 kg (2 lb. 3 oz) lamb or beef, cut into two- or three-inch pieces
• 2 large onions, grated
• 3 cloves of garlic, pressed or finely chopped
• 1 teaspoon ginger (optional)
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon saffron threads, crumbled
• 1/2 teaspoon turmeric (or 1/8 teaspoon Moroccan yellow colorant)
• 1 cinnamon stick (optional)
• 1/3 cup butter or vegetable oil
• small handful of cilantro sprigs, tied into a bouquet
• 100 g (1 cup) almonds, blanched and peeled
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• 1 tablespoon sugar or honey (optional)
• 1/2 teaspoon cinnamon
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• 2 cups medium or long-grained rice
• 4 1/4 cups water
• 1 tablespoon butter
• 2 teaspoons salt
• 1 teaspoon sugar (optional)

Preparation:

Cook the Meat and Almonds

In a large pot or pressure cooker, mix the meat with the onions, garlic, spices, and butter. Brown the meat for a few minutes over medium heat, stirring occasionally.
Add 2 1/2 cups of water, the cilantro and the almonds. (You can omit cooking the almonds and serve them as a garnish instead. See the note at the end of these directions.) Over high heat, bring the meat and liquids to a fast simmer.
Pressure cooker method. If using a pressure cooker, cover tightly and continue cooking over high heat until pressure is achieved. Reduce the heat to medium, and cook with pressure for 50 minutes. Release the pressure and check to see that the meat is tender enough to break apart with a fork. If it isn't, add water if necessary and cook with pressure for another 10 minutes.
When the meat is cooked, discard the cilantro and cinnamon stick. Add the sugar and ground cinnamon (if using) and reduce the sauce, uncovered, until it is thick. Taste and adjust seasoning.
Pot method. If using a pot, cover and simmer the meat over medium heat for two to two-and-half hours, until the meat is very tender and breaks apart easily with a fork. If necessary, add water during cooking to prevent the meat from scorching.
When the meat is cooked, discard the cilantro and cinnamon stick. Add the sugar and ground cinnamon (if using) and reduce the sauce, uncovered, until it is thick. Taste and adjust seasoning.

Cook the Rice

Prepare the rice while the meat and almonds are stewing. Place 4 1/4 cups water in a pot. Add the salt, butter, sugar and rice and bring to a boil. Stir, cover the pot, and reduce the heat to low. Cook the rice, undisturbed, for 25 minutes. Remove from the heat and leave covered to keep warm until serving time.

To Serve

Toss the rice with a fork and arrange it into a mound on a large platter. Make a well in the center and add the meat. Spoon the almonds and sauce over the meat and rice and serve immediately. Moroccan tradition is to gather around the serving dish, with each person eating from his own side of the platter.
Note: If you prefer a crunchy texture to the almonds, you can fry them or toast them in a 350° F (180° C) oven for 10 to 12 minutes, until lightly colored. Scatter the almonds over the meat and rice just before serving.

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Posted in: Moroccan,Rice

Spicy Moroccan Rice with Tomatoes and Peppers

This easy Moroccan rice recipe is very versatile and can be served as a side or main dish. Adjust the seasoning or quantity of bell peppers to your own family's tastes. Diced beef, lamb or chicken can be added – simply brown the meat with the rice before adding the liquids.

Serves 4.

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

 

Ingredients:

• 1 cup uncooked medium or long grain rice
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 green pepper, chopped
• 1/2 yellow pepper, chopped
• 1/2 red pepper, chopped
• 2 or 3 cloves of garlic, very finely chopped
• 1 large tomato, peeled, seeded and chopped
• 1 large tomato, grated
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• 2 1/3 cups water
• 1 to 2 tablespoons tomato paste
• 2 to 3 tablespoons chopped cilantro
• 1 teaspoon salt, or to taste
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon turmeric
• small piece of a cinnamon stick (optional)

Preparation:

In a deep skillet, saute the rice, onions and peppers in the oil. When the rice begins to brown, add the garlic and tomatoes. Cook for several minutes, stirring frequently.
Add the water, tomato paste, cilantro and spices. Bring the liquids to a boil then reduce the heat, cover the pan, and simmer gently for 25 to 30 minutes without stirring, until the rice has absorbed the liquids.
Remove the rice from the heat and lightly stir to blend the rice and vegetables. Cover, and let sit for at least five minutes before serving.

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Posted in: Moroccan,Rice