Spicy Bean Stew de Marrakesh

More than inspiration from Troth Wells and her One World Vegetarian Cookbook. This recipe I found in a magazine. I followed it as much as I could but of course I changed a thing or two ... mine now, right?



This I ate this next day as well ... just too good!


I know it is the summer, but stew I can eat every day, rain or shine... my French background.


On my Instagram page @hungrysoulplantpower I said I would share the recipe, so I am doing it this way and sharing with all the others who read this blog.


This recipe was developed by Troth after a trip to Marrakesh, Morocco. At a big feast or diffa she asked for food without meat and they served her something like this, they called it harira.


What makes the stew Moroccan are the spices ... cinnamon in savoury dishes is so good, the saffron adds a deeper flavour, something special...and a little chilli is a must.



Recipe

Spicy Bean Stew

Enough for 6


INGREDIENTS

- 2 onions - finely chopped

( more onion the better in stew - my friend Katalin taught me that - Hungarian blood, and they know how to make very good stew )

- 2 cloves of garlic - sliced

- 1 carrot - grated

- 1 green pepper - in short strips

- 1 can 400g of chickpeas - drained

- 1 can 400g of pinto beans - drained

- 1 can 400g of chopped tomato

- a small handful of baby spinach leaves - washed


- 1/2 tsp cinnamon

- 1/2 tsp saffron threads

- 1/4 to 1/2 tsp of chilli powder ( depending how spicy you like it )

- 2 to 3 tbsp chopped cilantro / fresh coriander

- 2 to 3 tbsp chopped fresh pasley

- Juice of one lemon

- 2 litres of water

- 1/2 cup of Basmati brown rice

- 1 tbsp flour

- salt & pepper


METHOD

Lightly soften the onion, garlic and green pepper in a drop of olive oil on low heat.


Add the chickpeas, pinto beans, the can of chopped tomatoes, the cinnamon, saffron and chilli powder and cook for a 1 minute or two.


Drop in the grated carrot, cilantro, parley, lemon juice and warm it a minute before adding the water and the rice.


Cook for 15 to 20 minutes until the rice is cooked.


Mix the flour with a tbsp of water then add to the stew and stir well.


Add 1/2 tsp of salt, the lemon juice and the baby spinach.


Now simmer for 10 to 15 minutes so all the flavours come together nicely.


Taste it to see if it needs a little more salt and maybe a grind of black pepper.


I would allow it to cool fully then reheat it just before serving adding a little more fresh parsley.





My bowl yesterday after two helpings ... I could not help myself.




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