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.
Servings Prep Time
Yield6 servings 15minutes
Cook Time
40 minutes
Servings Prep Time
Yield6 servings 15minutes
Cook Time
40 minutes
Ingredients
For the Stew
  • 2tablespoons olive oil
  • 3cups butternut squashpeeled and cubed
  • 1 yellow onionchopped
  • 2 Carrotspeeled and diced
  • 2 stalks celerychopped
  • 4cloves garlicminced
  • 2teaspoons curry powder
  • ¼teaspoon cinnamon
  • ¼teaspoon red pepper flakes
  • 4cups kalechopped
  • 1 can diced tomatoesundrained, 28 oz.
  • 3cups vegetable broth
  • ½teaspoon Salt
  • 1 can chickpeasrinsed and drained, 15 oz.
  • 1tablespoon orange juice
  • 1cup couscouscooked
  • ¼ bunch cilantrochopped for garnish
  • 1/8cup plain greek yogurtfor serving
MASTERS CLASS ONLY: Maakouda – Moroccan Potato Cakes
  • 2cups mashed potato
  • 1 eggbeaten
  • 2tablespoons chopped fresh parsley
  • ½teaspoon ground turmeric
  • ½teaspoon ground cumin
  • 2cloves garliccrushed
  • Dash salt
  • Dash black pepper
  • ⅔cup all purpose flour
  • vegetable oilfor 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.