Posts Tagged ‘moroccan’


vegan moroccan chickpeas and apricots

May 9, 2016

1/8 c (or less) olive oil
one medium onion, thinly sliced
2 cloves garlic, minced
5 dried apricots, sliced
1 tablespoon ras-el-hanout
sprinkling of salt, black pepper, and crushed red pepper
1 3″ cinnamon stick
1/4 – 1/2c water
zest and juice of one small lemon or lime
2 15-oz cans of chickpeas (garbanzo beans,) rinsed and drained
1/2 large or 1 small can of tomatoes, diced
fresh mint, toasted nuts, and/or couscous to serve (optional)

heat frying pan with olive oil.
when hot, add onion, apricots, and spices.
watch carefully. apricots and ground spices can burn.
when caramelized, add a splash of water, zest, chickpeas, and tomatoes.
simmer 10 minutes, stirring often, adding more water if needed.
add lemon juice and turn off the heat.
if desired, serve with fresh herbs or couscous.



1/4 cup extra-virgin olive oil (THIS IS WAY TOO MUCH!)
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 (THIS IS WAY TOO MUCH!)
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 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.


wonderful! a perfect dish for a rainy spring day. comforting, but healthy. recommended, and definitely worth the effort.


from myrecipes


ras-el-hanout (moroccan spice blend)

May 8, 2016

moroccan spice blend

similar to the middle eastern spice blend known as baharat or bokharat, you will be amazed how incredibly versatile this is.

i highly recommend this on anything from popcorn to stewed chickpeas with dried fruit.


1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves


recipe from epicurious


moroccan chickpea salad

July 31, 2014

2 x 400g (14 oz) cans of chickpeas (garbanzos) drained, rinsed & strained
1 red onion, diced
2 cloves garlic, minced
½ cup dried cranberries, apricots, or currants
1 wholepiece of a preserved lemon, rind only, finely chopped
Juice of 1 fresh lemon
½ cup olive oil
2 tbs soy sauce
1 tbs ground cumin
1 tbs paprika
1 tbs ground cinnamon
a handful of baby spinach leaves (optional)
¼ cup finely chopped parsley (or any fresh herb you like)
½ cup Greek yoghurt
⅓ cup pistachios, roughly chopped
Pomegranate molasses

Place the chickpeas in a bowl add the onions, garlic, currants, preserved lemon, spices, olive oil, lemon juice and soy sauce in a large bowl. Toss to combine and leave to marinate for at least an hour.
Line a serving bowl with the baby spinach leaves Throw a handful of spinach in a bowl, and top with the chickpeas and parsley. Top with the yoghurt and pistachios, and drizzle with the pomegranate molasses.


recipe adapted by friedsig and originally penned by le delicieux


Sounds like a very pretty presentation – something I put zero effort into for my own quick lunches. I simplified this recipe to make this very elegant (but elaborate) salad completely accessible to anyone seeking a very healthy, flavorful, fast, affordable, and easy lunch to take along, or ultra-fast weeknight dinner.

I used fresh dill and basil instead of parsley, because it’s what I had in the house. I love currants, so I used those. I also added a part of a roasted jalapeno from the farmers market because I have so many, and a big pinch of smoked paprika. Recommended! Of course, hot pepper pickles are incredible in any salad.

This is one of my two favorite cold chickpea salad recipes this summer. The other is this 5 minute warm chickpea and feta salad.

Try this one!



August 6, 2013

“Harissa is a North African hot red sauce or paste made from chili peppers (often smoked or dried) and garlic, often with coriander and caraway or cumin and served with olive oil…

Harissa is used both as a condiment and as an ingredient in recipes. It has been described as an important item in Tunisian cuisine. Harissa is also used in a few recipes of other North African cuisines, namely Morocco, Algeria and Libya…

In Tunisia, harissa is served at virtually every meal as part of an appetizer along with olives and tuna. It is also used as an ingredient in a meat (goat or lamb) or fish stew with vegetables. Harissa is also used to flavour the sauce for couscous… In Saharan regions, harissa can have a smoky flavor.” – lebanese recipes


3 ounces mild and hot chilies (combine ancho, New Mexican, and guajillo chiles)
1 clove garlic crushed with 1/4 teaspoon salt
1 teaspoon coriander — ground
1 teaspoon caraway seed — ground
1 red bell pepper — roasted
1 teaspoon fine sea salt
olive oil


Stem, seed, and break up chilies. Place in a bowl and pour over boiling water. Cover and let stand 30 minutes. Drain; wrap in cheese cloth and press out excess moisture. Do the same for the red bell pepper.
Grind chilies in food processor with garlic, spices, red bell pepper, and salt. Add enough oil to make a thick paste.
Pack the mixture in a small dry jar; cover the harissa with a thin layer of oil, cover with a lid and keep refrigerated. Will keep 2 to 3 weeks in the refrigerator with a thin layer of oil.

Harissa Sauce:

Serve at the table as an accompaniment to meat or fish, the heighten the flavor of salads, or as an accompaniment to Tunisian couscous:
Combine 4 teaspoons harissa paste, 4 teaspoons water, 2 teaspoon olive oil, and 1 or 2 teaspoons fresh lemon juice in a small bowl and blend well makes 1/4 cup.


from lebanese recipes


chicken and carrot tagine

August 6, 2013

8 chicken drumsticks or equivalent in other chicken parts
1 large onion, sliced
4 minced cloves of garlic
2 tsp ground cumin
2 tsp ground ginger
1 tsp ground turmeric
1/2 t cinnamon
250ml (1 cup) chicken stock or water
a few fresh tomatoes, a can of tomatoes, or some tomato sauce
one giant shredded carrot
one small can of garbanzo beans or chickpeas (optional)
fistful of sliced almonds (optional)
1 handful dried pitted dates, halved, or prunes, halved (optional)
fresh mint, parsley, or cilantro to serve
olive oil

preheat oven to 350ish. fry onions in olive oil using a large oven-safe cast-iron skillet. when soft and sweet, add garlic and spices. fry ~2 mins. add tomatoes and chickpeas. cook ~3 minutes. add water or stock and fruit or nuts if using, bring to a boil. shut off heat. add shredded carrots and bake for forty minutes or an hour, flipping chicken once mid-way through.

serve with rice, couscous, or your favorite grain.
i served it with a fattoush-like salad or salad shirazi with a hummus-like bean dip made of white beans, garbanzo beans, tahini, lime juice, and ginger with salt.

i liked it. highly recommended. very flavorful and simple.


inspired by the lebanese recipe kitchen


morrocan tangerine and olive salad

August 1, 2012

4 large tangerines
1/2 cup halved pitted Kalamata olives or other brine-cured black olives

1/4 cup extra-virgin olive oil
1 tablespoon white wine vinegar
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper

1 head of butter lettuce, torn into 1 1/2-inch pieces
1 1/2 teaspoons chopped fresh parsley

whisk the stuff in chunk one, pour it over the stuff in chunk two, and pour that over the stuff in chunk three




fish tagine with chermoula (cilantro marinade)

October 15, 2011

moroccan fish tagine with chermoula

3 lb (1 L or 2 M) firm-fleshed white fish (bass, snapper, etc) (cleaned, gutted)

(for frying later,)

1 T olive oil
2 cloves garlic, sliced
¼ t chilli powder
¼ t ground ginger
½ t paprika
2 13-oz cans chopped tomatoes; drained

(marinade / chermoula)

1 handful green olives
3 cloves garlic; finely chopped
Peel from a preserved lemon; chopped
1 bunch flat leaf parsley; chopped
1 bunch coriander; chopped
2 bay leaves
sprigs thyme
1 t paprika
½ t ground cumin
¼ t Chili powder
1 lemon, juiced

To make Moroccan lacto-fermented (preserved) lemons, take 4-5 lemons, wash well and cut into 4, but not all the way through. Sprinkle coarse salt into the cuts, close up the lemons and put them in a large jar. Press down, put a weight on top and close the jar. In a few days sufficient juices should be released to cover the lemons. If not, add more lemon juice. Leave for a month before using and use only the skin, discarding the flesh.
(ed: i do preserved limes this way, but it’s basically the same idea. salt, citrus juice, and time.)

Make the chermoula by combining all the ingredients together to make a thick paste. Slash the sides of the fish in a couple of places to help the heat penetrate evenly. Put in a tagine or other ovenproof dish and rub well with chermoula, making sure there is some in the cavity and in the cuts.

Spread the remaining chermoula under and over the fish. Leave, preferably for several hours, to allow the flavours to develop.

Heat the oil and lightly fry the garlic and spices. Add the tomatoes, sprinkle with salt and simmer until the mixture has reduced and thickened somewhat. There must be enough to cover the fish.

Heat the oven to 200C. Pour the tomato sauce over the fish. Scatter the olives on top, cover the dish and bake for 40 minutes to 1 hour, depending on the size and number of fish.

Accompany with rice if you wish.

yes! i’m tight on money until next week, so i just used some shitty catfish, and it was good! i did triple the spices (maybe more) and added some home-dried habanero flakes, and went pretty heavy on the ginger, which turned out brilliantly. strongly flavored enough to overpower the freezer burned, super-fishy catfish taste, but not overwhelming. recommended. nothing magical or unusual-amazing, but just a good, hearty middle-of-the-week dish.