I love Moroccan food - olives, raisins, cinnamon and tomatoes all blended together...yes, please!
I also have an almost unnatural affinity for chickpeas--I eat them every day in my salad!
As a mom who homeschools, works part time, taxis her kids around,
& thinks family dinners are MUCHO IMPORTANTE--my slow cooker is an invaluable asset!
As a mom who homeschools, works part time, taxis her kids around,
& thinks family dinners are MUCHO IMPORTANTE--my slow cooker is an invaluable asset!
So, when I came across this recipe and saw that it was made in a
CROCK POT!
I knew I had to make it.
Ingredients
1 cup dried chick peas
2 quarts boiling water
1 tbsp olive oil
2 red onions chopped
5 cloves of garlic, minced
1 tbsp tomato paste
1 1/2 tsp ground cumin
1 tsp kosher salt
1/2 tsp red pepper
1 tsp cinnamon
1/2 tsp turmeric
3 cups beef broth
2/3 cup sliced green olives with pimientos
1/2 cup golden raisins
1 28 oz. can San Marzano tomatoes
1 16 oz. bag frozen chopped butternut squash (you could use fresh if desired)
1 cup frozen peas, thawed
1/4 cup chopped fresh cilantro
6 cups hot cooked couscous (or rice if you are gluten free)
8 lime wedges
1. Boil 2 quarts of water. Turn off heat. Sort beans. Add beans to 2 quarts of boiling water. Cover and let stand for 1 hour; drain. Place beans in slow cooker.
2. Heat a large skillet over medium-high heat. Add 1 tbsp olive oil; swirl to coat bottom of pan. Add onion and saute til opaque. Add garlic; saute til fragrant.
3. Stir in tomato paste and next five ingredients. Stirring constantly. Add to slow cooker. Cover and turn on HIGH for 8 hours.
3. After 8 hours, add frozen butternut squash. (Or, if using fresh, heat a frying pan, add 1 tbsp. olive oil and saute squash til tender. Add to slow cooker.) Cover and cook on HIGH 1 more hour.
4. Have your couscous, lime and cilantro ready.
5. Serve stew over couscous with lime and cilantro.
