Moroccan Dinner Feast: Spicy Stew, Flat Bread, Pesto, With Rice

Spicy Moroccan Stew

Spicy stew

 

I love themed food nights where you enjoy the flavours of another culture.

Moroccan food is one of my favourites, the spices, nuts, chillies, and how the sauces all seem to have the hint of cinnamon.

This spicy stew with tomato bean and roasted almonds, fresh herb Chermoula (Moroccan Pesto), flat bread and rice is a hearty winter feast that is easy, and warming right through to your toes.

Spicy Moroccan Stew

Moroccan Bean Stew with Flat Bread, Pesto and Rice

Moroccan Bean Stew
  • Cuisine
    • Moroccan
  • Course
    • Main Course
  • Suitable for diet
    • Vegan

Ingredients

Bean Stew

  • 1 Medium Onion
  • 3 garlic cloves
  • 1 hot red chilli (optional)
  • splash of olive oil
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1 tsp chilli powder
  • juice of one lemon
  • 1 tin of drained chickpeas (240g)
  • 1 tin of drained cannellini beans (240g)
  • 750 ml Tomato passata (3 cups)
  • 375 ml of water (1.5 cups)
  • pinch a goodof sea salt
  • 3 large carrots
  • 3-4 spring onions
  • serve with roasted almonds fresh coriander, rice

Pesto

  • 2 handfuls of fresh parsley (approx. 20g)
  • 1 handful of fresh coriander (approx.10g)
  • 10 fresh basil leaves
  • 50 g roasted almonds (1/2cup)
  • 2 cloves garlic
  • 1 green birds eye chilli
  • 60 ml olive oil (1/4cup)
  • 1 Tbsp honey (or sweetener of your choice)
  • juice of one lemon
  • sea salt

Teff Flat Bread

  • 275 g Teff Flour (2 cups)
  • 50 g ground almonds (1/2cup)
  • 2 Tbsp olive oil
  • 1 Tbsp maple syrup
  • 240 ml water
  • pinch of sea salt

Method

Morrocan Bean Stew

1
  1. Chop your onions, garlic, chilli and fry in oil on medium high heat till lightly cooked.
  2. Add your spices to the cooked onions and garlic and cook a bit longer
  3. Then add your juice of one lemon and allow to simmer into the onion mixture
  4. Then add beans, tomatoes, water, sea salt stir and bring to a boil.
  5. Turn onto low and cook for approx. 20 minutes so flavours can be absorbed
  6. After check seasoning may need more salt of a squeeze more lemon
  7. Grated 3 fresh carrots on your cheese grater, chopped spring onions and add to hot stew and serve.
  8. Serve with roasted almonds, Moroccan pesto (see recipe), over brown rice, and fresh chopped coriander

Pesto

2
  1. Place all ingredients in a blender and blend until smooth. Check seasoning, it may need a touch more salt.

Teff Flat Bread

3
  1. Mix the flour, ground almonds, salt in a bowl and mix
  2. Make a well in the bowl and add the water and olive oil and stir till it becomes a dough
  3. If the dough is too wet add more flour
  4. To roll out I used two pieces of non-stick baking paper with dough in the middle and a rolling pin
  5. I found the baking paper the easiest for rolling as this dough unlike a wheat flatbread breaks easily.
  6. Once you have the bread rolled out to fit a large round or square baking sheet peel off one side of the non-stick baking paper. I then left the other side of the baking paper on so it doesn’t stick to the baking sheet during cooking and after I could slide it easily off the baking pan when it was finished
  7. Bake at 200c (400f) till crisp and golden approx. 20-25 minutes

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