Moroccan Stew 2 Ways

Moroccan food ... mmmm ... this Moroccan stew 2 ways has so many things I love.
Spices I associate with curries and others that are mysteriously like you'd find
in pie. Garbanzos and vegetables. Often, a fun surprise flavor kick, in this
case raisins. And it's hearty, filling and colorful.

Servings: 6 servings

Author: Beth of A Meal In Mind

Prep Time
20 minutes

Cook Time
45 minutes

Course:

Main Dish

Cuisine:

Mediterranean Moroccan

Keywords:

Vegan Dairy-Free chicken Gluten-Free Grain-Free curry spices garbanzos mediterranean moroccan stew

Instructions

1 Heat oil in Dutch oven or large saucepan over medium heat.
2 Add carrots and cook gently until the oil turns slightly golden, about 8
minutes.
3 Stir in onions and cook for an additional 3 minutes until slightly softened.
4 Add garlic and cook until fragrant, about 1 minute more.
5 Add bell peppers, spices and ¼ cup water. Cook, stirring occasionally, 5
minutes.
6 Add all remaining ingredients except chicken.
7 Cover and simmer on medium heat for 30 minutes, stirring frequently during
cooking. Test for doneness, especially at high altitude where you may need to
cook the stew longer.
8 A few minutes before serving, separate the stew into two containers and stir the
chicken into one portion.
9 Serve the Moroccan Stew 2 ways on its own, or over rice or couscous.

Moroccan Stew 2 Ways

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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