Posts tagged ‘Moroccan’

January 21, 2013

Recipe: Stevie Parle’s Moroccan Chickpea Stew with Fried Egg Brik and Cucumber Salad

Well, this recipe from the Observer Food Monthly magazine has ETP drooling somewhat. It’s a north African spiced chickpea dish that should be quite dry as there’s only one tomato used to add ‘sauce’ rather than a tin of them. But the novelty value, for us at least, is the filo and egg ‘brik’, which will add extra protein to the dish… as well as steering it well away from sounding healthy! Maybe that’s where the cucumber accompaniment comes in. Too late, cucumber, too late.

In any case, as chef Parle says, it’s a concoction of some favourite things thrown together and yep, we’ll be making it. The recipe is here.

August 1, 2012

Last night’s dinner: a Moroccan chickpea stew

I’ve touched on this story before, but a few years ago Ella and I were in Marseille for my birthday. For lunch we headed to an authentic (read ‘basic’) little Moroccan restaurant near the old port. We’d heard rumours that their chickpea stew was rather excellent and it was prominent on the menu. Ella chose it and wished she hadn’t. Down in the rich depths of spicy sauce was something unpleasant: a large lump of lamb. It wasn’t the most fortuitous of days for Ella: a harbourside gull also gifted her a ‘lucky’ present on her head.

Thankfully, the experience hasn’t scarred her and we’ve not been put off chickpea stews. But then, how could we be? We make variations on them every few months. Indeed, there’s one we tried earlier here. That was my version. This is Ella’s and it bears much closer comparison with the heady, rich, deeply flavoured and rather unctuous bowl served up in Marseille – minus the ropey ruminant. In my book, Ella’s is better than my own version, though some might prefer the lighter one we featured earlier. Try this though, it’s lovely.

So, to the stove:

For a couple of big portions: finely chop one medium onion and fry in a little olive oil on a medium heat in a large stockpot or saucepan. As the onion starts to turn golden, add 2 small or 1 large bell peppers, cut into strips no wider than 1cm.

When the onions and peppers have softened add the dried spices: a dessert spoonful of cinnamon, a teaspoonful of paprika, a little ground chilli, and a dessert spoon of ground cumin. It might sound like a lot of spices, but it’ll take it.

Stir in the spices to coat the veg. As they soak into the softened veg and oil they will create a kind of paste. To this add a good squeeze of tomato puree. Stir again and ‘cook out’ the paste, heating it through in the pan for another five minutes, stirring occasionally so it doesn’t burn.

Next, add a large handful of small waxy potatoes, halved or quartered so that they’re chestnut sized. Then add two tins of chickpeas. Stir in the potatoes and chickpeas and then add around 750ml of vegetable stock – enough that the liquid comes a couple of centimetres or so above the vegetables. Bring the stew to a boil then simmer for around 30 minutes until it has reduced and thickened a little. The longer you cook it the better it will get, so leave it longer if you like but don’t let it get too thick.

As it’s cooking, add a good dessert spoonful of dried mint. Season with salt and pepper and add some more cinnamon, cumin and mint if you think it needs it. Remember, a richly aromatic, deeply spiced stew is the intention.

And that’s it – except for for the vital topping of chilli sauce: with a large mortar and pestle grind up a clove of garlic, a few fresh red chillis and a dash of cinnamon together with a little olive oil until you create a fiery sauce. Serve this at the table alongside the soup and add as much as you dare.

I could eat this every day and the world would be a little bit of a better place.

July 2, 2011

Last Night’s Dinner: Moroccan vegetable stew

Tuesday 12 June

I think you could change the vegetables for this – some of them at least – as long as you stick with the potatoes and chickpeas, which do a good job of soaking up some of the flavours and making it more stew-like and slightly less soup-like. However, at the risk of contradicting that last statement, the stew should be ‘loose’, watery, broth-like and not thickened, just reduced slightly to intensify the flavours in the broth.

This is a recreated version of a dish we first ate not in Morocco but in a local Moroccan restaurant in Marseille. Maybe there’s an Algerian influence, then, but I’m not sure. There was a sweetness to the broth that told us there was more going on in the spices than just cumin or coriander. It took us a while playing around with different mixes before we got this right – oh, and a trip to Morocco where we had the chance to talk to domestic cooks about the spices they used.

And so, our Moroccan spice blend is a mix of chilli powder, cumin, slightly less coriander, a touch of paprika… and then a dash of cinnamon, allspice, a clove or two and possibly even a couple of cardamom pods, seeded and crushed. You could even add some ground, dried rose petals. Bart, the spice company, does a tin of Berbere spice mixture that covers this off pretty well if you don’t want to mix your own. Have a look, here.

For this recipe, I’d suggest around 2 level dessert spoons of spices in total, but you might want to alter that depending on how spicy you like it and how spicy your chilli is in the mix.

And so to the cooking. For two people:

Peel and finely slice a large onion and soften it in a little olive oil for 5 minutes in a large frying pan until translucent. Deseed and roughly chop one bell pepper (any colour you like) and add to the pan. Next, take a handful of smallish new potatoes per person, wash ’em, peel ’em if you like, and chop ’em in half. Add to the pan and stir. Next, tip in a tin of chickpeas and stir again. Add a couple of chopped fresh chillis (go on, be a devil), then your spice mixture, then three medium fresh tomatoes, roughly chopped. Finally, add 500ml or so of water, season with a little salt and pepper, and simmer for around 20 minutes until the potatoes are soft (you should be able to break one with the back of a spoon).

So, to recount, what you’re aiming for is a loose stew of mixed vegetables and legumes in a fiery but fragrant, tomatoey broth. Hopefully you’ll get a bit of a sweat on while you eating it, but still want to lap up more of the sensitively spiced flavours. A couple of slices of Turkish-style bread would be good to mop up the broth. Phwoar.