Wednesday, January 25, 2012

SLOW COOKER Moroccan Chick Pea Stew

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!

So, when I came across this recipe and saw that it was made in a
I knew I had to make it.


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.