Get Inspired: Cook Moroccan stew

Published:
Updated:

Karina Nova learns how to cook Moroccan Stew.

Here is the recipe:

Moroccan Stew – Servings 6

Ingredients:

1 Tbsp. butter

1 medium onion, chopped

2 large carrots, chopped

2 large celery, chopped

1 medium potato, chopped

1 medium sweet potato, chopped

2 cloves garlic, minced

1 15 oz. can tomato sauce

1 32 oz. box vegetable stock

1 cup red lentils

1 cup eggplant, diced

1 cup zucchini, diced

1/2 cup dried apricots, chopped

1/2 cup raisins

2 15 oz. cans chick peas (garbanzo beans), drained and rinsed

1 Tbsp. ground turmeric

1 Tbsp. ground cumin

2 tsp. ground paprika

2 tsp. ground coriander

1 teaspoon cayenne

1/2 teaspoon ground cinnamon

1 tsp. salt

1 tsp. fresh ground pepper

2 cups cherry tomatoes, quartered

2 cups greens (spinach, kale or Swiss chard), roughly chopped

Cooked farro

Directions:

  1. Sauté the onion, carrots and celery in butter until softened. Add potato, sweet potato and garlic and sauté for a minute.
  2. Add tomato sauce, 2 cups vegetable broth and lentils then simmer with lid on until lentils are soft and begin to thicken the broth. Most of the liquid will be absorbed and mixture will be thick. Usually takes about 20 minutes.
  3. Add eggplant, zucchini, apricots and raisins remaining vegetable stock and chick peas. Simmer for additional 15 minutes.
  4. Add all spices including salt and pepper. Cook for 1 minute.
  5. Lastly, add cherry tomatoes, chopped greens and additional salt and pepper if needed.
  6. Remove from heat and let sit for 10 minutes and serve over cooked farro (according to package directions).

Apple Cobbler – Serves 8

Ingredients:

1 cup unsalted butter melted in Dutch oven

Batter:

2 cups sugar

2 cups flour

1 Tbsp. baking powder

3/4 tsp. salt

½ tsp. grated nutmeg

2 tsp. almond extract

1 ½ cups buttermilk

5 cups apples (granny smith, Jonathan, or other good baking apple), peeled and cut into slices

Topping:

1 cup brown sugar

½ cup sugar

½ tsp. grated nutmeg

Directions:

  1. Add the batter to the Dutch oven once the butter is melted.
  2. Add the apples on the batter.
  3. Add the sugar topping over the apples.
  4. Bake at 350 degrees for 50 to 60 minutes until bubbly, crusty and light brown. Allow to cool.

Please visit: www.fpconservatory.org/events/live-fire-sunday-3/