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    Home » Main Course Recipes » Moroccan Chickpea and Squash Stew - Ottolenghi Inspired Mediterranean Stew

    Moroccan Chickpea and Squash Stew - Ottolenghi Inspired Mediterranean Stew

    Published: Oct 21, 2016 · Modified: Jan 12, 2021 | This post may contain affiliate links·

    24 shares
    Jump to Recipe Print Recipe

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    Chef Yotam Ottolenghi is well known to have popularized vegetarian food with un-apologetically bold flavors. I first noticed his style of cooking some years ago when I was scouting around for interesting recipes that would expand my options for cooking vegetarian meals at home. And what an amazing style he has! The humble vegetable is elevated to a celebrity status in his recipes. That strikes a chord with me, as Indian cuisine is also very similar in that underappreciated vegetables are the star attraction of many a dish.

    Ottolenghi's food has a heavy Middle-Eastern influence. His recipes call for spices like sumac and za'atar, flavor enhancers like pomegranate molasses and rose water, herbs like mint and parsley and plenty of fruit and nuts. Have you been transported to a fragrant Persian garden yet?

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    In the words of Ottolenghi himself, the true test of a great meal is if it can take you on a journey. This stew, one that I made yesterday, managed to do just that. The depth of flavor in this stew comes from its many layers - honey and dates add an earthy sweetness, the za' atar makes it pungent, and the cinnamon elevates it. And all of these combined create a delicious fragrance, a whiff of which conjures visions of Morrocan spice souks.

    The chickpea and squash are the chief ingredients here. This squash, which my son chose himself from a pumpkin farm over the weekend, is a variety called 'Thelma Sanders' and tastes like a cross between a sweet potato and a pumpkin (good choice Kabir!).

    Have this stew as a main with cous-cous dotted with ruby pomegranate seeds. The stew tastes better after a day, as the vegetables get a chance to absorb the flavors of the aromatics. Or have it with some flatbread such as pita or naan.

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    Moroccan Chickpea and Squash Stew - Ottolenghi Inspired Mediterranean Stew

    Shinta
    A hearty and aromatic Moroccan stew made with chickpeas and squash, cooked with spices of the Middle-East, served with a lime and mint flavored cous-cous
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 35 mins
    Total Time 50 mins
    Course Main
    Cuisine Middle Eastern

    Ingredients
      

    • For the stew:
    • 2 onions finely chopped
    • 2 garlic cloves diced
    • 1 tblsp good quality olive oil
    • 1/2 squash peeled and diced into cubes
    • 1 can of chickpeas drained
    • 2 to matoes chopped
    • 1 tsp za' atar available at local Turkish or African stores
    • 3/4 tsp cinnamon
    • 1 tsp cumin powder
    • 1/4 can tinned tomato
    • Juice of 1/2 lime
    • A couple sprigs of parsley chopped
    • A handful of Basil chopped
    • Pitted and chopped dates
    • 1/4 cup honey
    • Salt to season
    • For the cous cous:
    • 1.5 cup cous cous
    • a handfull pomegranate seeds
    • Juice of 1/2 lime
    • A few mint leaves

    Instructions
     

    • In a pressure cooker or heavy-bottom pot, start by sauteing the onions and garlic in olive oil
    • Saute till onions are translucent
    • Add the squash and chickpeas and stir
    • Add the chopped tomatoes and continue cooking till mixture comes to a simmer, around 5 minutes
    • Add the remaining ingredients and give it a good stir
    • If using pressure cooker, pressure cook on 'high' for 20 minutes. If using a stove-top pot, cook with the lid on medium heat for 35 minutes, occasionally stirring
    • Prepare the cous cous by adding boiling water and letting the cous cous sit in the water for 1 minute
    • Fluff the cooked cous cous with a fork
    • Add lime juice and pomegranate seeds and toss
    • Garnish with mint leaves
    Have you Tried this Recipe? Tag me Today!Tag me on Instagram! @carameltintedlife or use the hashtag #carameltintedlife

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    24 shares

    Reader Interactions

    Comments

    1. Charan says

      January 11, 2017 at 8:57 pm

      Lovely flavors... Just wow!!!

      • Shinta @ Caramel Tinted Life says

        January 16, 2017 at 10:48 am

        Thank you Charan!

    2. zeba Durrani says

      October 23, 2016 at 10:41 pm

      This looks warm and delicious. Definitely a stew i would enjoy 🙂

      • Shinta @ Caramel Tinted Life says

        October 24, 2016 at 6:55 am

        Thank you Zeba! It certainly is, and hits the spot on a cold day. I hope you try it out!

    3. Elaine @ foodbod says

      October 23, 2016 at 6:09 am

      I would very happily eat a huge bowl of this! Lovely flavours and aromas and ingredients. Thank you for joining us at Fiesta Friday 🙂

      • Shinta @ Caramel Tinted Life says

        October 23, 2016 at 9:24 am

        Thank you Elaine! I'm so glad for Fiesta Friday...I can indulge in drooling over amazingly talented food bloggers' pics. This stew is a favorite in our house, I hope you give it a try!

    4. Michelle says

      October 23, 2016 at 1:34 am

      Really delicious flavors going on here!
      Thanks so much for sharing at Fiesta Friday!
      Michelle

    5. Miz Helen says

      October 22, 2016 at 7:59 pm

      5 stars
      We will really enjoy your fabulous stew and can't wait to try the recipe. Thanks so much for sharing with us at Full Plate Thursday. Have a great weekend and come back soon!
      Miz Helen

      • Shinta @ Caramel Tinted Life says

        October 23, 2016 at 9:26 am

        Thank you so much Miz! I really hope you give it a try. Thank you for hosting Full Plate Thursday, and wish you a great weekend too!

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    Shinta Simon

    is always on the lookout for inspiration for her next meal. She shares recipes for family meals, Instant Pot recipes and more

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