Moroccan Stew


(Makes 10-12 cups)


2 cups onion, diced

2 tablespoons olive oil

3 large carrots, peeled and cut into ½” cubes

2 tablespoons minced fresh ginger

1 tablespoon minced garlic

Ras El Hanout – (The name is given to a type of regional spice mixture used throughout the Moroccan Northern Algerian and Middle Eastern countries and consists of the following or is a regional mixture):

1 teaspoon each smoked paprika and ground coriander

1/2 teaspoon each ground cumin, cinnamon, and cardamom

1/4 teaspoon each ground turmeric, nutmeg, and red pepper flakes

1/2 cup dry white wine – (If for religious reasons, use 1/4 cup lemon juice + 1/4 cup water)

4-5 cups of chicken broth

3/4 lb. cooked chicken, chopped – (or half store-roasted chicken)

1 can chickpeas, drained and rinsed (15 oz.)

1 can diced tomatoes in juice (14.5 oz.)

1 can artichoke hearts, drained, quartered (13.75 oz.)

1 cup kalamata olives, pitted and quartered (I just dumped them in whole)

Salt & pepper to taste 

Minced fresh cilantro and parsley – 1 cup each

Box of couscous

Zest of one lemon

Sauté onion and carrots in oil in a large pot over medium heat until onion is soft, 5 minutes.  Add ginger, garlic, and all the spices, and cook for 1 minute.

Deglaze pot with wine, reduce until nearly evaporated, then stir in broth, chicken, chickpeas, tomatoes, artichokes, and olives.  Bring soup to a boil, reduce heat to medium-low, and simmer 10 minutes or put the soup into a crock pot on low for several hours.  Season soup with salt and pepper, if desired.  

Prepare the couscous – I used one box and followed those directions.  You can also zest a lemon into the mix, if desired.

When serving, add a mound of couscous into a bowl, then ladle in the soup and sprinkle with chopped cilantro and parsley.  Enjoy!!  [Chapter 4 – Searching for Families and Traditions at the French Table, Book Two – pp. 309-310.] Carole Bumpus, author

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