moroccan styled bean stew

Posted by pamela on Mar. 02, 10 | 1 COMMENT

moroccan stew

origin

My friends Heather and Adolfo introduced me to the original recipe several years ago over a great dinner at their place, and I believe this to be a family recipe. I have modified it ever so slightly, and I bet they could tell you how they have modified it since then as well. It is hearty and yummy and healthy. A slice of crusty artisan bread would go along with this perfectly. Also, it freezes well and feeds a small crowd.


ingredients

  • 1 tsp turmeric
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp black pepper
  • 3 Tbsp butter
  • 1 large or 2 small/medium onions, chopped
  • 2 celery ribs (including leaves), chopped
  • 2 small carrots, chopped
  • 1/3-1/2 cilantro, chopped
  • 1/3-1/2 fresh parsley, chopped
  • 4 cans chick peas
  • 2-3 Tbsp tomato paste
  • 1 large can (35 oz) petite diced tomatoes
  • 5 cups vegetable or chicken broth (or water and bullion)
  • 1 1/2 cups lentils (I used green lentils)
  • 1 cup brown basmati rice

instructions

  • Melt 1 1/2 Tbsp butter over medium heat and add spices. The spices will soak up the melted butter. Continue to cook the spices over medium heat until the butter starts to come out of the spices.
  • Sauté the onion, celery, and carrots in the remaining butter and a touch of olive oil.
  • Add cooked spices, sautéed vegetables, and all remaining ingredients (including liquid from cans of beans) except rice to a large pot and bring to a simmer or soft boil. After about 15 minutes, add rice. Continue to simmer until lentils and rice are cooked. Be sure and stir as it cooks as it is a thick stew. You will also likely need to add several cups of water as the stew boils (add as needed). When the rice and lentils are cooked through, your stew is ready (about 30 minutes, maybe more)
  • Serve warm.

One Response to “moroccan styled bean stew”

  1. Heather Says:

    We have shared this with so many people! It is a great recipe. :) I got it from my parents, I think they may have gotten it from Gourmet magazine.

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