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Moroccan Stew

10/13/2009

I made Moroccan Stew on Friday. It’s a great staple–warm, filling, and with all the flavors of fall. My friend Bara said it had “everything that is good in it,” which, of course, reminded me of the Big Night when Primo is describing Timpano and says, “Everything that’s important in the world is in there.” If you haven’t seen it and like Italian food, you don’t know what you’re missing. The movie is worth it for the soundtrack alone.

Butternut squashBut what’s important here is the Moroccan stew. It’s my mom’s recipe. I have no idea where she got it from, but I am so glad she did.

Moroccan Stew

2 Tbs unsalted butter

2 diced onions

2 fresh chili peppers mild flavor

1 Tbs paprika

½ tsp cayenne pepper

1 tsp ground cumin seed

1 cup dried lentils brown

1 large can peeled tomatoes

¼ cup tomatoes puree

2 lbs pumpkin (can use acorn squash or butternut)

1 lb swiss chard or kale

Saute the onions and chillis. Add spices.

Add lentils, tomatoes, tomato puree, and water until just covered. Simmer for 20 minutes.

To prepare the squash, microwave for a few minutes (or bake) until the skin is easier to peel. Before microwaving, stab it with a fork a few times. Peel and chop up the squash. Add squash to the pot and simmer until tender.

Add the greens five minutes before serving.

Rainbow Chard

The stew is delicious on it’s own, with vegetable couscous, or over brown rice/any hearty grain. It’s very easy to make and freezes very well so you can whip up a big batch and keep it for when you really need it.

Moroccan Stew

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3 Comments leave one →
  1. kruleintentions permalink
    10/13/2009 10:46 PM

    Yay! It was super tasty.

    When are we making Tofu?

  2. doug87 permalink
    10/13/2009 11:26 PM

    This looks absolutely tasty! I am trying this soon. Thanks for sharing!

  3. Jen permalink
    10/14/2009 11:22 PM

    My favorite part is the giant pareve sticker. So sad I missed this one…make it again!

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