Tuesday, January 11, 2011

Harira Moroccan Stew (ala Pam)

This delicious winter recipe came to me from my friend Pam who has traveled/lived around the world and experienced many different cultures. Here is her recipe for a Moroccan stew with a couple of tweaks by yours truly.

4 cans chickpeas (garbanzo beans)
1 15 oz can crushed tomatoes
1 large sweet onion, chopped
1 celery stalk including leaves, chopped
3 tbsp butter
3/4 tsp tumeric
1/2 tsp cinnamon
1/2 tsp black pepper
1/2 tsp cayenne (or however spicy you like it!)
1/2 tsp salt
1/3 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
1 cup lentils (optional-I didn't include)
4 cups vegetable or chicken broth
1/2 cup angel hair pasta broken in small pieces
1/2 cup arborio rice

Saute spices in butter and a little olive oil on medium high heat. When they are done, they will separate back out from the oil. Add celery and onion and saute until tender. Add all other ingredients except rice and pasta. Let simmer for 5-10 minutes to thicken. Drop in rice and pasta and cook until those have become tender and stew has thickened. Stir in chopped cilantro and parsley at the end and serve!

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