End of winter, clean out your cupboards, Moroccan stew

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We’ve been making big efforts to get outside this week! We had a long walk Sunday, and Wednesday we made our first trip of the year to our local park. Half of it was still covered in snow but that didn’t stop us. Swings, fresh air, and even a little sandbox action! Woo-hoo!!

It was much too cold to be outside today, so this afternoon thanks to a little Max and Ruby for Manny and a little nap for Sister,  I cleaned out the fridge, the freezer, then the cupboards containing food. Spring cleaning is underway! Everything was in need of an overhaul. Sadly I had to toss a bunch of stuff that had expired and that’s always annoying because it seems so wasteful, but I did find a bag for the food pantry and it was so good to clean out and organize. I have been wanting to make a recipe I found via Pinterest awhile ago. Today was the perfect day for this recipe! It’s a Moroccan Lentil Stew, originally posted on Vegetarian Times. It’s both veggie (Lenten Friday) and GF (for my husband) so it was perfect for tonight’s dinner. Skip the red pepper flakes if you’re serving it to little kids who are not so into spicy. I neglected to do that so my kids ate yogurt and bagels for dinner. Oops! The original recipe called for 2 cans of lentil soup, which I found to be totally bizarre and unfortunate that a stew recipe called for a canned soup. But I was able to adapt the recipe a bit. It was hearty and delicious, and used mostly things in my cupboard plus the onion and garlic which are staples for this family. It was quick and easy too! Here’s my version:

Moroccan Stew

  • 1 Tbs. olive oil
  • 1/2 sweet onion, chopped
  • 3 cloves minced garlic
  • 2, 14 oz. cans diced tomatoes pureed
  • 1 32 oz. container of veggie stock
  • 1 15 oz. can chickpeas, rinsed and drained
  • 1 15 oz. can lentils, rinsed and drained
  • handful of raisins
  • 1-2 tsp. ground cinnamon
  • 1 ½ tsp. ground cumin
  • ¼ tsp. red pepper flakes, or to taste

Heat oil in medium saucepan or Dutch oven over medium heat. Add onion, and sauté 3 minutes, add garlic, and cook.

Stir in tomatoes, stock, chickpeas, raisins, cinnamon, cumin, and red pepper flakes. Bring to a simmer over medium-high heat, then reduce to medium-low heat. Continue to cook uncovered until stew is reduced. Stir occassionally. Serve over rice or alone. Top with sour cream if desired.

Serves 6 generous portions.

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