Food Allergy Support is now on Twitter. Follow us @FASupport. You may also follow our Tweets in our new global footer at the bottom of the page here at FAS!

FAS has upgraded our forum security. Some members may need to log in again. If you are unable to remember your login information, please email food.allergy.supt@flash.net and we will help you get back in. Thanks for your patience!

Author Topic: Moroccan-style Vegetable Stew  (Read 1463 times)

Description:

Offline Mookie86

  • Member
  • ***
  • Posts: 6,377
Moroccan-style Vegetable Stew
« on: September 28, 2014, 05:16:58 PM »
This was loved by everyone at my holiday meal, including some difficult-to-please omnivores.

http://www.vegkitchen.com/recipes/moroccan-style-vegetable-stew/



Serves: 6 or more

1 1/2 tablespoons olive oil
2 large onions, chopped
2 medium-large potatoes, scrubbed and cut into 3/4-inch chunks
2 heaping cups raw sugar pumpkin or butternut squash,
peeled and cut into 3/4-inch chunks (see Note)
2 large carrots, peeled and coarsely chopped
14-ounce can diced tomatoes, undrained
2 teaspoons ground cumin, or to taste
1/2 teaspoon ground turmeric
Dried hot red pepper flakes, to taste
15- to 16-ounce can chickpeas, drained and rinsed
Salt and freshly ground pepper to taste
1 cup raw couscous, preferably whole grain (see Note)
Minced fresh parsley for garnish
Heat the oil in a soup pot. Add the onions and sauté over moderate heat until golden.

Add the potatoes, pumpkin or squash, carrots, tomatoes, and just enough water to cover. Bring to a simmer, then add the seasonings and simmer gently, covered, for approximately 45 minutes, or until the vegetables are tender.

Add the chickpeas, then season to taste with salt and pepper. Simmer over low heat for 15 minutes longer.

Meanwhile, place the couscous in an ovenproof bowl. Cover with 2 cups boiling water, then cover the bowl and let stand for 10 minutes. Fluff with a fork. Place a small amount of the couscous in each soup bowl, then ladle the stew over it. Garnish each serving with parsley, if desired.

*********************************

I varied the recipe slightly.  I used a bit less onion, and I substituted sweet potato for the butternut squash.  I also left out the dried hot red pepper flakes, and I didn't add any salt or pepper.

When I make it again, I'd use large slices of carrots instead of the recommendation to coarsely chop them.  Also, next time I think I'll add slightly more chickpeas.
« Last Edit: September 28, 2014, 06:03:26 PM by Mookie86 »

Offline Macabre

  • Global Moderator
  • Member
  • ****
  • Posts: 29,921
  • Don't Blink!
Re: Moroccan-style Vegetable Stew
« Reply #1 on: September 28, 2014, 05:25:01 PM »
Oh I'll make it this week. Yum!
Me: Sesame, shellfish, chamomile, sage
DS: Peanuts

Offline becca

  • Global Moderator
  • Member
  • ****
  • Posts: 12,013
Re: Moroccan-style Vegetable Stew
« Reply #2 on: September 28, 2014, 05:38:15 PM »
Looks yummy! 
dd with peanut, tree nut and raw egg allergy

Offline Macabre

  • Global Moderator
  • Member
  • ****
  • Posts: 29,921
  • Don't Blink!
Re: Moroccan-style Vegetable Stew
« Reply #3 on: September 28, 2014, 06:30:22 PM »
I had assumed it would have lentils. What do you think that would be like?
Me: Sesame, shellfish, chamomile, sage
DS: Peanuts

Offline GoingNuts

  • Moderator
  • Member
  • ****
  • Posts: 9,157
Re: Moroccan-style Vegetable Stew
« Reply #4 on: September 28, 2014, 07:16:28 PM »
Looks excellent!
"Speak out against the madness" - David Crosby
N.E. US

Offline Mookie86

  • Member
  • ***
  • Posts: 6,377
Re: Moroccan-style Vegetable Stew
« Reply #5 on: September 28, 2014, 08:24:09 PM »
I had assumed it would have lentils. What do you think that would be like?

I don't normally like chick peas, but they are very subtle in this dish.  Lentils might be a bit soft and mushy for it, but it could work.

Offline Macabre

  • Global Moderator
  • Member
  • ****
  • Posts: 29,921
  • Don't Blink!
Re: Moroccan-style Vegetable Stew
« Reply #6 on: September 28, 2014, 09:36:46 PM »
The reason I asked is that we use chick peas for a lot of dishes--and lentils for very few. I was thinking it might be nice to find something that worked well with lentils.

But we'll try it with chick peas first.
Me: Sesame, shellfish, chamomile, sage
DS: Peanuts

Offline GoingNuts

  • Moderator
  • Member
  • ****
  • Posts: 9,157
Re: Moroccan-style Vegetable Stew
« Reply #7 on: September 29, 2014, 05:57:57 AM »
I looooove chick peas, but they are one of DS's allergens.  This is a recipe for when he's at school.
"Speak out against the madness" - David Crosby
N.E. US

Offline becca

  • Global Moderator
  • Member
  • ****
  • Posts: 12,013
Re: Moroccan-style Vegetable Stew
« Reply #8 on: September 29, 2014, 07:32:46 AM »
McC, maybe if you did a Lentil Pilaf sort of thing, you could put the stew on top of some lentils/rice pilaf?  Then they would keep better texture, rather than cook down.  Maybe use some of the same seasonings. 

If I made it for me, I would sub something for the potatoes, something non-starchy.  Maybe cauliflower.  Maybe turnips, but not sure I like them. 
« Last Edit: September 29, 2014, 07:35:20 AM by becca »
dd with peanut, tree nut and raw egg allergy

Offline Mookie86

  • Member
  • ***
  • Posts: 6,377
Re: Moroccan-style Vegetable Stew
« Reply #9 on: September 29, 2014, 01:42:36 PM »
GN and Mac, you could make it without the chick peas.  Especially being over couscous or len, quinoa, or lentil pilaf, you'd still get protein.

Offline ajasfolks2

  • Global Moderator
  • Member
  • ****
  • Posts: 11,943
  • Committee Member Firebird
Re: Moroccan-style Vegetable Stew
« Reply #10 on: September 29, 2014, 02:51:48 PM »
This looks YUMMY!!

We have garbanzo / chick pea allergy to deal with, so I think for us we might try subbing white beans (Great Northern) instead. 

I got to visit Morocco once upon a time (just a day trip from Spain).  That visit made me appreciate green olives . . . olive trees (and cork trees too, if I recall) . . . and delicious green olives in food and as side dishes. 

This stew would be great served with green olives on side and some flat bread.

I purely adore butternut squash . . .

Mookie, thanks for posting this!!

Is this where I blame iPhone and cuss like an old fighter pilot's wife?

**(&%@@&%$^%$#^%$#$*&      LOL!!   

Offline Macabre

  • Global Moderator
  • Member
  • ****
  • Posts: 29,921
  • Don't Blink!
Re: Moroccan-style Vegetable Stew
« Reply #11 on: September 29, 2014, 04:51:58 PM »
To make this super easy on a busy night, consider frozen butternut squash. I keep some on hand to use for spinach enchiladas/Mexican lasagne.
Me: Sesame, shellfish, chamomile, sage
DS: Peanuts

Offline GoingNuts

  • Moderator
  • Member
  • ****
  • Posts: 9,157
Re: Moroccan-style Vegetable Stew
« Reply #12 on: September 29, 2014, 06:18:23 PM »
This looks YUMMY!!

We have garbanzo / chick pea allergy to deal with, so I think for us we might try subbing white beans (Great Northern) instead. 

I got to visit Morocco once upon a time (just a day trip from Spain).  That visit made me appreciate green olives . . . olive trees (and cork trees too, if I recall) . . . and delicious green olives in food and as side dishes. 

This stew would be great served with green olives on side and some flat bread.

I purely adore butternut squash . . .

Mookie, thanks for posting this!!
I usually substitute cannelini beans for chick peas if DS is going to be eating.

And yes on the olives!  :)
"Speak out against the madness" - David Crosby
N.E. US