Tuesday, November 30, 2010

Moroccan Flavours

Welcome to your two-for-one deal, and my last post of November!

This weekend, Kat came over (with an AMAZING fruitcake recipe that I'll share with you tomorrow) and I whipped up (read: spent an hour and a half preparing) Spicy Moroccan Chickpeas with bulgur and Moroccan Carrot Salad.

I almost forgot to take a picture... so this was hastily done!

Spicy Moroccan Chickpeas

(Cooking Light)


1/4  cup  extra-virgin olive oil
3  large garlic cloves, peeled
2  cups  thinly sliced red onion
1/2  cup  dried apricots, sliced
1  tablespoon  ras el hanout (Moroccan spice blend) or garam masala
1  teaspoon  salt
3/4  teaspoon  black pepper
1/4  teaspoon  crushed red pepper
1  (3-inch) cinnamon stick

1/2  cup  water
1 1/2  teaspoons  grated lemon rind
1 1/2  tablespoons  fresh lemon juice
2  (15-ounce) cans chickpeas (garbanzo beans), rinsed and drained
1  (28-ounce) can no-salt-added whole tomatoes, undrained and chopped
6  cups  escarole, torn into 1-inch pieces

1  cup  cilantro leaves
1/4  cup  mint leaves
1/2  cup  roasted whole almonds, coarsely chopped
4  cups  hot cooked bulgur or couscous


1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic; cook for 1 minute, stirring constantly. Remove garlic from pan using a slotted spoon; discard or reserve for another use. Add onion and next 6 ingredients (through cinnamon stick) to pan; sauté for 7 minutes or until the onion is lightly browned, stirring occasionally. Add 1/2 cup water, rind, juice, chickpeas, and tomatoes; bring to a boil. Reduce heat, and simmer for 7 minutes, stirring occasionally.

2. Stir in escarole; simmer for 1 minute or until escarole wilts. Remove from heat. Sprinkle with cilantro and mint; top with almonds. Serve over couscous.

Moroccan Carrot Salad

(Bon Appetit)


1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon ground allspice
Pinch of ground cloves
1/3 cup olive oil
1/4 cup fresh lemon juice
1/4 cup fresh orange juice

3 tablespoons chopped fresh mint

1 pound carrots, peeled, coarsely grated
4 cups mixed baby greens
1 small sweet onion, thinly sliced

Whisk first 7 ingredients in large bowl. Whisk in oil, lemon juice, orange juice, and mint. Add carrots and baby greens; toss to coat. Season with salt and pepper. Top with onion and serve. Adapted from Taste.


    The Fam said...

    How did you get your carrots so nicely chopstick sized? Do you have a madeline?

    It looks delicious. When shopping today, I bought some local sausages and some canned tomatoes (I'm saving mine for the challenge) and I'm excited for the lentil and sausage dish.

    This one looks tasty, too. I seriously feel like I'm having a love affair with your blog.

    Alyson said...

    It's totally a mandoline. I feel like that's cheating, but it just makes it so easy. If I had a food processor that had a coarse grater attachment, I would have used that instead.

    This was a really surprising recipe - the apricots and the almonds really made it.

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