Moroccan-leaning Chickpea and Veg Stew
Comparing v1 → v1-1 · Back to recipe · History
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2-title: Moroccan-leaning Chickpea and Veg Stew with Couscous
2+title: Moroccan-leaning Chickpea and Veg Stew
33 servings: 3
4-changelog: Initial version. Moroccan spice profile chosen over Indian curry for novelty and kid-friendliness (cinnamon plus honey).
4+changelog: After first cook — Erica found the fine couscous too fine, cauliflower pieces too big, dish serviceable but not memorable. Grain default couscous swapped for pearl couscous or basmati rice (chewier bite). Cauliflower florets to about 1.5 cm dice (evens out the texture). Spices cumin 3 g to 5 g, paprika 3 g to 5 g (was underseasoned). Added dried fruit (raisins or apricots), preserved lemon or harissa option, toasted sliced almonds for crunch.
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7+Toast @sliced almonds{14%g} in a dry #pan{} over medium for ~{3%minutes}, shaking — they go from pale to golden fast. Set aside.
8+
79 Heat @olive oil{30%ml} in a large #pan{} over medium. Add @onion{1}(diced) and @carrots{2}(grated), cook ~{3-4%minutes} until soft.
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9-Add @garlic cloves{2}(grated), @cumin{3%g}(ground), @paprika{3%g}, and @cinnamon{1%g}. Stir for ~{30%seconds} until fragrant.
11+Add @garlic cloves{2}(grated), @cumin{5%g}(ground), @paprika{5%g}, and @cinnamon{1%g}. Stir for ~{30%seconds} until fragrant.
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11-Add @tomato paste{15%g}, stir for ~{1%minutes}.
13+Add @tomato paste{15%g}, stir ~{1-2%minutes} until it darkens.
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13-Add @red bell pepper{1}(diced), @cauliflower{400%g}(cut into small florets), @chickpeas{400%g}(drained and rinsed), @canned chopped tomatoes{400%g}, @coconut milk{200%ml}, @vegetable broth{200%ml}, @honey{5%ml}, and @salt{3%g}. Stir and bring to a simmer.
15+Add @red bell pepper{1}(diced), @cauliflower{400%g}(cut into about 1.5 cm dice, stems and all), @chickpeas{400%g}(drained and rinsed), @canned chopped tomatoes{400%g}, @coconut milk{200%ml}, @vegetable broth{200%ml}, @raisins{20%g}(or chopped dried apricots), @honey{5%ml}, and @salt{3%g}. Stir and bring to a simmer.
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15-Simmer lid off on low heat ~{18-20%minutes}, stirring occasionally. The cauliflower should be tender but not mushy. Sauce should thicken slightly — if too loose, simmer a few more minutes.
17+Simmer lid off on low heat ~{18-20%minutes}, stirring occasionally. The cauliflower should be tender but not mushy. Sauce should thicken — if too loose, simmer a few more minutes.
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17-In the last 7 minutes, prepare the couscous: bring @vegetable broth{270%ml} to a boil in a small #pot{} with @olive oil{15%ml} and a pinch of @salt{}. Remove from heat, stir in @couscous{180%g}, cover immediately. Let sit for ~{5%minutes}. Fluff with a #fork{}.
19+In the last 10 to 15 minutes of the stew simmer, prepare the grain. Bring @vegetable broth{270%ml} to a boil in a #pot{} with @olive oil{15%ml} and a pinch of @salt{}, add @pearl couscous{180%g}, simmer uncovered ~{8-10%minutes} until tender. Drain any excess broth.
20+-- Alternative: 150 g basmati rice, pilaf method. Heat 15 ml olive oil in a small pot, toast rice 1 to 2 minutes until edges look translucent. Add 300 ml hot broth and a pinch of salt, bring to a boil, cover, reduce to lowest heat, cook 12 minutes. Rest covered 5 minutes. Fluff with a fork.
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19-Stir @parsley{}(chopped) and a squeeze of @lemon{0.5} into the stew. Taste for salt. Serve over the couscous.
22+Stir @parsley{}(chopped) and a squeeze of @lemon{0.5} into the stew. If using preserved lemon, stir minced rind of @preserved lemon{0.5} into adults' bowls (not the whole pot — it's salty and intense). Or, offer @harissa{5%g} at the table for adults to stir in. Taste for salt. Serve the stew over the grain, topped with the toasted almonds.
2023
21--- For Cozy: plain couscous with a pat of butter; small portion of stew on the side, or drain out some chickpeas and cauliflower and skip the saucy bits. Her main "bold" note is the cinnamon — it's dessert-adjacent, should go fine.
22--- Hits Hülsenfrüchte plus multiple Gemüse in one dish.
24+-- For Cozy: plain grain with a pat of butter; small portion of stew on the side (or drain out some chickpeas, cauliflower, raisins, skip the saucy bits). No preserved lemon or harissa on her bowl. Almonds optional on top.
25+-- Hülsenfrüchte hit for the week comes from this dish.
2326 -- Leftovers reheat perfectly. Tastes even better day 2.
24--- Couscous goes stale fast — cook only what you'll eat.
25--- Half-can of coconut milk: freeze the other half in an ice cube tray for future curries or soups.
27+-- Preserved lemon vs. harissa: preserved lemon adds tangy-salty brightness, transformative. Harissa adds heat and smoke. Pick whichever Rewe has; both live for months once opened.
28+-- Raisins or apricots melt into the sauce and give sweet pops — classic Moroccan sweet-savory move. Cozy will find these, and that's fine.