Vegetarian Moroccan Tagine - Easy and versatile vegetable stew
In this recipe I used onion, sweet potato, canned tomatoes, chickpeas, spices such as cinnamon, turmeric, coriander, and cumin. It's a really easy dish to make at home and it packs a wow factor that is sure to please most people.
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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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You are watching:
The Chickpea Stew I Make Every Winter
Full recipe:
Flatbread recipe written below!
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IN THIS VIDEO
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QUICK FLATBREAD RECIPE
▪️ 300g all-purpose flour, plus more as needed
▪️ 1 heaping tsp kosher salt
▪️ 1 1/2 tsp baking powder
▪️ 140g (5 ounces) creamy vegan coconut yogurt
▪️ 105 mL water
▪️ Extra virgin olive oil
▪️ Flaky sea salt
1. In a large bowl, combine the flour, salt, and the baking powder. Whisk well. Add the water and yogurt and use a silicone spatula or your hands to combine until it forms a dough.
2. Generously flour a work surface and add the dough. Knead it with your hands for 2 to 3 minutes or until smooth. If the dough is sticky, add a little more flour to your work surface and roll into the dough.
3. Add a little bit of oil to the bowl, add the dough, and cover with a towel. Rest for 15 minutes.
4. Heat a cast iron skillet over medium-high heat for 5 minutes. Meanwhile, divide the dough into six portions (use a bench scraper).
5. Lightly flour your work surface. Using a rolling pin, roll out the first round of dough into a oval-ish shape, rolling outward and off instead of rolling back and forth. Dust the rolling pin with flour if the dough sticks to it.
6. Test if the pan is hot enough: add a drop of water – if it sizzles immediately, it’s ready. Drizzle a small amount of oil into the pan spread it out with a towel.
7. Carefully lift up the dough round and add it to the hot pan. Once you see bubbles all over and the bottom is a little charred in spots, flip and cook on the other side until you see some charred spots on the second side.
8. Take off the heat and brush with olive oil and sprinkle with flaky salt. Roll out each dough round one by one and repeat the cooking process (don’t roll them out in advance, or they can get sticky).
???? Key Moments:
00:00 Introduction
00:22 Prep the aromatics
00:47 How to prep butternut squash
01:43 Time to cook!
05:10 Start the flatbread (so good!)
06:33 Make the yogurt sauce
07:30 Finish the flatbread
09:04 Final touches for the stew
09:48 Taste test!
Moroccan Chickpea Stew (Vegan, Vegetarian)
Hello Hungry Friends,
Moroccan veggie-packed chickpea stew – an aromatic melange of chickpeas, vibrant veggies, and spices. A healthy protein-rich meal, full of fragrant goodies that is always a hit at any time of the week! You can serve this as it is or with couscous, rice or quinoa.
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Preparation time 20 minutes
Cooking time 40 minutes
Serves 4
Ingredients
1 small onion, finely chopped
2 garlic cloves, finely chopped
4 tbsp olive oil
1 tsp ground cumin
1 tsp paprika
1 tsp cinnamon
1 tsp turmeric
1 x 400g can of chickpeas, rinsed and drained
1x 400g can of chopped tomatoes
300ml vegetable stock
1 courgette, cut into chunks
1/2 aubergine, cut into chunks
100g carrots, diced
100g baby corn halved
100g mangetout (you can add ½ pepper instead of the peas)
Salt and pepper to taste
Flat-leaf parsley, chopped to serve
100g Plain yoghurt or soya yoghurt to serve (optional)
Instructions
1. Heat 2 tbsp of the olive oil in a pan and add the chopped onion, chopped garlic, and gradually add all the spices. Fry over a low heat for 3-4 minutes.
2. Add the chickpeas, chopped tomatoes, and the vegetable stock to the pan, and cook over a medium heat for 10 minutes.
3. Meanwhile, in a separate pan, stir fry the vegetables with the remaining 2 tbsp olive oil.
4. Combine the chickpea mixture with the vegetables, cover, and simmer for 25 minutes until the vegetables are tender.
5. Scatter over the parsley and serve with either couscous, quinoa, or rice together with the plain or soya yoghurt, as you prefer.
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How to make Moroccan Harira - A warmly spiced and filling Chickpea and Lentil soup
Today we're making Moroccan Harira, one of the most popular soups in the whole of the Middle East. This soup contains a combination of Chickpeas, Lentils, Meat and Vegetables that makes it a complete rounded meal. It's spiced with cinnamon and ginger to give it a classic winter spiced flavor. This soup is guaranteed to become one of your favourites.
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00:00 Intro
00:56 Recipe preparation
04:16 Cooking the Harira
07:44 Serving suggestion
08:19 Taste test and Review
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Ingredients:
250g (9oz) Finely diced Lamb or Beef. Substitute with other vegetables if making this vegetarian
200g (7oz) Finely diced tomatoes. I recommend canned
75g (2 3/4 oz) Green Lentils
75g (2 3/4 oz) Dried chickpeas
75g (2 3/4 oz) Vermicelli Noodles (Wheat not rice)
70g (2 1/2 oz) Tomato Paste
25g (3 Tbsp) All Purpose Flour
1 Medium Brown (Spanish) onion
2 Small pieces cinnamon bark or 1/2 Tsp Ground Cinnamon
1/4 Cup Minced Celery leaves
1/4 Cup Minced Parsley
1/4 Cup Minced Coriander
1 Tbsp Butter
2 Tsp Salt
3/4 Tsp Ginger Powder
1/2 Tsp Black Pepper
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Directions:
1. Soak your chickpeas overnight in water until they have at least doubled in size
2. Mince your celery, parsley and coriander finely
3. Dice your onion to a medium dice
4. Dice your meat into very small cubes
5. Wash your lentils
6. Place a pot on the stove over high heat and add the butter
7. Once the butter is melted, add the meat and sear stirring occasionally until a deep brown colour and a browned fond has formed on the base of the pot
8. Turn the heat down to medium and add the onion saute with the meat until it is translucent
9. Add some water to the pot to deglaze the fond
10. Once the pot is mostly cleaned, add the tomatoes, lentils, chickpeas, celery, cinnamon, ginger, black pepper, salt and 1.5 litres or quarts of water
11. Bring the pot to a boil and once it boils reduce the heat to medium and cover the pot. Allow to simmer for 45 minutes.
12. Check the chickpeas, lentils and meat for doneness. When cooked mix in the tomato paste
13. Make a slurry with the flour and 1/2c of water and stir into the pot, allow it to cook for 2 minutes
14. Add the vermicelli as well as parsley and coriander and allow the vermicelli to cook for 10 minutes, stirring regularly to prevent burning
15. Check vermicelli for doneness and then serve the soup with fresh lemon wedges
Episode 206 – “Vegan Rockin’ Moroccan Stew”
Celebrated vegan chef, Laura Theodore, prepares Vegan Rockin’ Moroccan Stew,” featuring a rainbow of veggies infused with flavorful spices. “Quick Quinoa” and “Fig, Kale, and Tomato Salad” are served on the side. For dessert, an easy-to-prepare “Apple Tortilla Tart with Blueberry Glaze” rounds out this tempting menu. All recipes are 100% vegan. Get the recipes: Learn about the companion cookbooks to Season Two here: