How To make Couscous with Spicy Chick Pea Stew
3 c Couscous
1/4 c Olive Oil
2 Onions Chopped
3 md Carrots Sliced
2 ts Each Ground Cinnamon,
Ground Cumin, Ground Coriander 1/2 c Corn Kernels
1/2 lb Zucchini Diced
1 1/3 c Dried Chick Peas Cooked
OR 2 cn (14-Oz) chick peas, drained
1 qt Water
1/4 c Tomato Paste
2 1/2 c Warm Water
Freshly Ground Black Pepper 1. Spread Couscous Out on a Large Deep Plate and Pour the Warm Water
Evenly Over It. Then Rub the Couscous Lightly With Your Fingers To Separate the Grains. Set the Plate Aside. 2. Heat Half the Oil in a Large Saucepan, add the Onion and Carrots and Saute Gently for 10 Minutes. Stir in the Spices and Cook for a Further 2-3 Minutes, Stirring. 3. Stir in the Corn, Zucchini and Chick Peas (May Use Fava Beans instead). Then add the Water and Tomato Paste. Bring To a boil, Then Turn the Heat Down So That the Chick Pea Stew Simmers. 4. By Now, the Couscous Will Have Absorbed the Water. Put It Into a Metal Sieve, Metal Colander or Steamer Saucepan, Breaking It Up a Bit With Your Fingers Again as You Do So. If Your Container Has Large Holes, You May Prefer To Line It With a Piece Of Cheesecloth To Prevent the Grains from Falling Through, But I Never Found this Necessary. 5. Put the Steamer, Colander or Sieve Over the Vegetable Stew, Cover With a Lid or Plate and Cook Gently for 25-30 Minutes. 6. Season To Taste With Pepper. Stir the Remaining Olive Oil Into
the Couscous, Then Put the Couscous on a Large, Warmed Serving Dish, Garnish With the Coriander and Serve Immediately.Serve With a Green Salad.
How To make Couscous with Spicy Chick Pea Stew's Videos
Easy Moroccan-inspired chicken couscous dinner
Never have boring chicken again! This Moroccan-inspired chicken couscous features baked chicken thighs in warm, tantalizing Moroccan spices, vegetables, and fluffy couscous. FULL RECIPE ????
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???? RAS EL HANOUT:
???? SPANISH OLIVE OIL:
INGREDIENTS:
???? ⅓ cup extra virgin olive oil (
???? 1 tablespoon red wine vinegar
???? 4 tablespoons tomato paste
???? 4 cloves garlic (minced)
???? 2 teaspoon Ras el Hanout
???? 1 teaspoon ground cinnamon (divided)
???? ¾ teaspoon ground ginger
???? 6 to 8 chicken thighs (boneless, skinless)
???? kosher salt and black pepper
???? 3 carrots (cut into 1-inch pieces)
???? 2 celery ribs (cut into 1-inch pieces)
???? 1 red onion (large, halved and cut into ½-inch thick slices)
???? handful of raisins (optional)
⏱️TIMESTAMPS⏱️
0:00 Intro
0:14 Prepping the mixture
1:46 Prepping the chicken
2:49 Prepping the vegetables
3:55 Prepping to bake the chicken & vegetables
4:38 Prepping the couscous
6:32 Adding the finishing touches
6:47 Ready to serve
Vegetable Tagine
A vegetarian Moroccan stew loaded with heady warm spices, filled with tender vegetables. Make this with any veg you have - just don't skimp on the spices!!
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Moroccan inspired Chickpea Stew Recipe | EASY ONE POT MEAL IDEA!
LEARN HOW TO MAKE AN EASY MOROCCAN CHICKPEA STEW RECIPE
LAY HO MA!! I absolutely love one pot recipes. Not only is this stew easy to make, it's incredibly delicious! Join me in this episode and learn how to make an easy vegan moroccan chickpea stew. Let's begin.
Ingredients:
3 red onions
5 pieces garlic
1 large sweet potato
3 tbsp olive oil
2 tsp cumin seeds
1 tsp chili powder
1 generous tbsp sweet paprika
1 tbsp cinnamon
few sprigs fresh thyme
2 cans 400ml chickpeas
1 800ml can San Marzano whole tomatoes
1.6L water
3 tsp pink salt
2 bunches of collard greens
1/4 cup sweet raisins
few sprigs fresh parsley
Directions:
1. Dice the onions, finely chop the garlic, and peel and cube the sweet potato
2. Heat up a stock pot on medium heat. Add the olive oil
3. Add in the onions and garlic. Then, add in the cumin seeds, chili powder, paprika, and cinnamon
4. Give the pot a good stir and add the thyme
5. Add in the sweet potato and chickpeas. Stir well
6. Add in the tomatoes and crush to release it's juices
7. Pour in two tomato cans worth of water
8. Add the pink salt and stir well. Turn up the heat to bring to a boil, then simmer on medium for 15min
9. Remove the leaves from the collard greens and give it a rough chop
10. Add the greens into the stew along with the dried raisins
11. Transfer 3 cups of stew into a blender and blend on medium high
12. Pour the blend back into the stew and give it a good stir
13. Plate and garnish with freshly chopped parsley
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Spicy Chickpea Stew with Kale | SUPER Healthy and Packed with GOODNESS
EPISODE 761 - How to Make a Spicy Chickpea Stew with Kale | Potaje de Garbanzos y Kale Recipe
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Moroccan Couscous stew | Couscous with Seven Vegetable -Vegan Edition
This humble, yet extremely colorful and rich Couscous with Seven Vegetable dish takes me all the way back to warm and cozy childhood family weekly dinners with my parents and siblings around the table, enjoying every single bite of this welcoming and belly-warming meal. My mom still makes it with chicken or meat, or some bones... BUT, I'm so excited to show you my vegetarian/ vegan version, which is no less than PERFECTION. I actually add a very non-traditional ingredient that makes it taste juts like meat, and I can't wait to hear your thoughts on that one. Dig in to the video and make it for your family and friends. Enjoy!!!!
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Moroccan Aubergine and Chickpea Tagine (Vegan)
This Moroccan aubergine and chickpea tagine is a hearty vegan meal that’s vibrant and full of flavour. It’s chock full of veggie goodness and you can make it ahead of time as it tastes even better when reheated. Serve this warmly spiced Moroccan stew with lemon and pine nuts couscous for a delicious weeknight dinner.
See the whole recipe at: