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Moroccan Vegetable Stew

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 Moroccan Vegetable Stew
Recipe for the week of February 19-23, 2024 Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.
Course Main Dish
Cuisine Moroccan
Prep Time 15 minutes
Cook Time 40 minutes
Servings
Yield 6 servings
Ingredients
For the Stew
  • 2 tablespoons olive oil
  • 3 cups butternut squash peeled and cubed
  • 1 yellow onion chopped
  • 2 Carrots peeled and diced
  • 2 stalks celery chopped
  • 4 cloves garlic minced
  • 2 teaspoons curry powder
  • ¼ teaspoon cinnamon
  • ¼ teaspoon red pepper flakes
  • 4 cups kale chopped
  • 1 can diced tomatoes undrained, 28 oz.
  • 3 cups vegetable broth
  • ½ teaspoon Salt
  • 1 can chickpeas rinsed and drained, 15 oz.
  • 1 tablespoon orange juice
  • 1 cup couscous cooked
  • ¼ bunch cilantro chopped for garnish
  • 1/8 cup plain greek yogurt for serving
MASTERS CLASS ONLY: Maakouda - Moroccan Potato Cakes
  • 2 cups mashed potato
  • 1 egg beaten
  • 2 tablespoons chopped fresh parsley
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • 2 cloves garlic crushed
  • Dash salt
  • Dash black pepper
  • ⅔ cup all purpose flour
  • vegetable oil for frying
Course Main Dish
Cuisine Moroccan
Prep Time 15 minutes
Cook Time 40 minutes
Servings
Yield 6 servings
Ingredients
For the Stew
  • 2 tablespoons olive oil
  • 3 cups butternut squash peeled and cubed
  • 1 yellow onion chopped
  • 2 Carrots peeled and diced
  • 2 stalks celery chopped
  • 4 cloves garlic minced
  • 2 teaspoons curry powder
  • ¼ teaspoon cinnamon
  • ¼ teaspoon red pepper flakes
  • 4 cups kale chopped
  • 1 can diced tomatoes undrained, 28 oz.
  • 3 cups vegetable broth
  • ½ teaspoon Salt
  • 1 can chickpeas rinsed and drained, 15 oz.
  • 1 tablespoon orange juice
  • 1 cup couscous cooked
  • ¼ bunch cilantro chopped for garnish
  • 1/8 cup plain greek yogurt for serving
MASTERS CLASS ONLY: Maakouda - Moroccan Potato Cakes
  • 2 cups mashed potato
  • 1 egg beaten
  • 2 tablespoons chopped fresh parsley
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • 2 cloves garlic crushed
  • Dash salt
  • Dash black pepper
  • ⅔ cup all purpose flour
  • vegetable oil for frying
Instructions
For the Stew
  1. In a pot, warm olive oil over medium heat. Add squash, onion, carrots, and celery. Cook for 10 minutes, stirring occasionally, until onions are translucent, and vegetables are softening.
  2. Add garlic, curry powder, cinnamon, and pepper flakes. Cook, stirring constantly, one minute longer.
  3. Add kale, cook and stir until wilted slightly, about 3 minutes.
  4. Add diced tomatoes, broth, and chickpeas. Season with salt and pepper. Turn heat up and bring mixture to a boil, then partially cover the pan, and simmer at low heat for about 20 minutes.
  5. Remove pot from heat, stir in orange juice. Taste and adjust seasoning. Add additional salt, pepper, or orange juice if desired.
  6. Serve with couscous. Garnish with chopped cilantro and a dollop of yogurt, if desired.
MASTERS CLASSES ONLY
  1. Add the mashed potatoes to a medium bowl. Stir in the egg, garlic, parsley, turmeric, cumin, salt, and pepper and mix well.
  2. Place the flour into a small bowl. Shape heaped tablespoonfuls of the potato mixture into balls, then flatten slightly. Dip each ball into the flour and toss to coat. Set aside and repeat with the remaining mixture.
  3. Heat oil in a deep pan, then use a slotted spoon to add a few potato cakes at a time and fry until golden (approx. 3-4 minutes). Remove from oil with a slotted spoon and transfer to a plate with kitchen paper to drain. Repeat until all the potato cakes are cooked.
  4. Serve warm.