Moroccan Style Stew

October 28, 2020

This Moroccan-style stew is flavoured with a traditional spice blend called Ras El Hanout- which has a distinct flavour profile yet is made up of the spices we are familiar with here in India. This spiced, tomato stew is enhanced by the sweetness of the raisins- and it’s full of protein and fibre so is really good for you. It is an easy, one pot recipe for a flavourful, cozy, comforting dinner.

TO MAKE RAS EL HANOUT

1 tsp jeera powder 1 tsp coriander powder 1 tsp cinnamon powder 1 tsp chilli powder 1 tsp ginger powder 1 tsp salt ¾ tsp black pepper powder ¼ tsp cardamom powder ¼ tsp cloves powder Note: If you don’t have all powders, you can use whole seeds and grind them. In fact that’s the best thing to do! A mixture of powders and freshly ground whole spices is also fine. It’s best to toast the seeds for a few minutes before grinding.

FOR THE STEW

1 tbsp cold-pressed oil 2 onions, sliced 5 garlic cloves, chopped 3 green chillies, chopped 2 bay leaves 1 stick cinnamon 3 tsp ras el hanout 1 tsp salt and pepper, to taste 2 red capsicum, sliced 1 brinjal, diced 700 g tomatoes 200 g dried chickpeas – soaked 1 lemon, juiced Raisins, handful Fresh coriander, handful

SERVES

2-4

TO MAKE RAS EL HANOUT

FOR THE STEW

SERVES

2-4

What To Do

First, pressure cook the soaked chickpeas for 2 whistles until quite soft.
Pour in a tbsp oil and put in onion, garlic, chilli, bay leaves and cinnamon stick. Saute everything on a medium flame, for at least 10 minutes until they are nice and golden brown. Once golden, add in 3 tsp of ras el hanout and cook further for 1 minute.
Now add the capsicum and brinjal. Cook on medium high flame until there is some charred sections on the red peppers- about 10 minutes
Meanwhile, blend the tomatoes to a smooth paste in a mixie and add them to the pot.
First bring to the boil, and then turn down the heat to medium flame and simmer for about an hour and a half. Keep stirring regularly. If the bottom catches a little don’t worry!! Just scrape up the bottom with your wooden spoon and stir it in to the stew. It’s full of flavour!
Once some of the liquid has evaporated and it’s thickened up- you will find that the flavours have intensified. Now add in the remaining ingredients- lemon juice, raisins and most of the coriander leaves. Turn off the heat! Mix it all well and garnish it with remaining coriander leaves.
Serve up your hearty flavourful stew with lemon garlic coconut yogurt and roti or red rice.