Wednesday, October 30, 2013

Moroccan Style Vegetable Stew w/ Chickpeas & Dates

With dishes like this, I swear, I could almost become a vegetarian (but I like anchovies too much).

I recently received a box of Fruit Bliss dried fruits to try: Turkish Apricots; Agen Plums from France; along with dried Figs & Dates. Someone had my number, because I eat dried fruit almost everyday.

All the fruit is organic, no GMO's, no preservatives or additives and they were all delicious.

I used the dates in my famous date nut bread, and the rest of them I decided to use to make this dish inpsired by The First Mess, my new favorite vegetarian blog.

This is so delicious and hearty, and served over couscous, this makes for a healthy, filling meal and we didn't miss the meat.

Just a note: I did not add the yellow bell pepper as the original recipe states, only because I didn't have one, and I only used 1 can of chickpeas, and 1 can of tomatoes. This still made enough for 4 people as a main dish.

Moroccan Style Vegetable Stew w/ Chickpeas & Dates: (adapted from The First Mess)

1 onion, diced
2 tsp cinnamon
2 tsp cumin
2 tsp dried coriander
shake of chili flakes
2 cloves garlic, chopped
1 medium sized sweet potato, peeled and diced into 1/2" pieces
3 carrots, peeled and sliced
6 dates, chopped
14 oz. can of fire roasted tomatoes
3 cups of vegetable or chicken stock
14 oz. can of chickpeas (garbanzo beans), drained and rinsed

Couscous and fresh cilantro for serving.

In a large deep skillet, heat some olive oil and cook the onion with the spices for 5 minutes until soft.
Add in the garlic and cook another minute until fragrant.

Add in the sweet potato, carrots and dates and coat with the dried spices and oil.

Add the tomatoes and stock and bring to a boil.

Turn down the heat and simmer for 20-25 minutes until the potatoes and carrots are cooked thru (original recipe only calls for 15 minutes, and that was not enough time for my veggies to cook). I added in the chickpeas after 10 minutes of cooking, since they are already cooked, I didn't want them to become mushy.

Serve over cooked couscous and garnish with fresh cilantro.


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Anonymous said...

First you gave me fig fever, now I'm dazed over date. LOVE them - munching through a handful everyday.

Natalia B said...

I know it's healthy to eat vegetarian, but I wonder if lamb could be added to this Stew. Love the colors of this dish - you sure make everything look fab & I'm sure it tastes great too.

Stacey Snacks said...

I think lamb would be very nice here, however, it's an easy quickie recipe, so not sure if I want to go thru the trouble of adding the bah (plus I am really trying to eat more veg main dishes). :)

I love dates as much as I love figs and eat them EVERY SINGLE DAY.

Joanne said...

I vote you can still eat anchovies and be a vegetarian. I won't tell. :P

Ciao Chow Linda said...

Stacey - To answer Natalia - I have made a similar stew (a tagine) using lamb (and figs and prunes) and it's delicious. I may try it with chicken next and follow this recipe. It sounds terrific.

Proud Italian Cook said...

ok confession, I never cooked anything Moroccan style, I need to venture out of my comfort zone. I could almost become a vegetarian myself. FYI, I'm out of date nut again, I need to pace myself before I make another loaf!

Bites from life with the barking lot said...

Looks great! I'm going to search for your date nut bread.....tis the season

Oui Chef said...

I could totally eat this meal day in and day out, though to be honest I'd be tempted to add some braised lamb to the dish every now and then.

Dana said...

That is one of my favorite kinds of dinner to make. Making something similar on Friday night. For me, it's an excuse to eat as many chickpeas as possible and also an excuse to make Fattoush as the salad.