Recipe: Squash and Chickpea Moroccan Stew The recipe show below will serve at least 6 people, 6 WW PP or about 250 calories per serving. The accompaniments will cost you extra. It tastes even better the next day. This is a lightened up version of the classic stew that is normally served in a flat soup plate (something with some depth) ladled next to and prepared couscous. The broth is important: if you dont seem to have enough (this is supposed to be pretty soupy) add more chicken stock. The stew is normally presented with various accompaniments which might include cooked sausage (I used light turkey sausage, but in restaurants its normally something like Merguez); yogurt (I used fat free Greek yogurt); chopped dates (I generally omit these because I do NOT want to go there); and cilantro. In restaurants, the couscous, the stew and side boys come on or in separate serving pieces. I served it direct from the stove to the plate. Youll have to add on calories or PP for the accompaniments. Ingredients: Oil - Olive, 1 tablespoon Onions - Raw, 1 cup, chopped Garlic - Raw, 4 clove Spices - Cumin, 4 tsp Spices - Cinnamon, ground, 2 tbsp Squash - Butternut, raw, 3 cup, cubes Carrots, Baby Raw - Raw Baby Carrots, 1 Cup Potatoes - Red, flesh and skin, raw, 2 potato large (3 to 4-1/4 diameter) Chicken Broth 33% Less Sodium - Swansons, 2 cup Hunts - 100% Natural Diced Tomatoes, 14.5 oz Can, 2 cans Lemon juice - Raw, 0.5 lemon yields Cerignola Green Olives, 20 olives, mostly drained of the brine, but not completely. 2 large zucchini, washed and cut into rings about 1/2 inch deep. Directions: You will need a Dutch oven or heavy bottomed deep saute or frying pan with a lid. Heat the pan, add the oil and allow to heat, then add onions, garlic and spices and saute gently until the onions have started to turn brown, stirring frequently. Dont let this get too hot or the garlic will burn. Add the squash, carrots, and potatoes, stir well, cover, but do not wander off. Allow to brown, stirring frequently. Add the chicken broth, tomatoes, and lemon juice. Stir well, cover, and allow to simmer until the squash, carrots and potatoes are almost done, stirring occasionally. It took me about 25 minutes when I made it. Add the zucchini, and stir into the mix. If you leave them on the top, they wont soften. Assuming you are planning to serve over couscous, you can start cooking it now!
Posted on: Wed, 27 Nov 2013 15:08:07 +0000
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