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The Moroccan Bowl. Luncheon Bowl Series Part III.

Those of you who follow my blog regularly will have noticed that I enjoy spices. Particularly, the spices used in Indian, Moroccan and Persian cooking. Since I have already given you an Indian bowl, here’s a Moroccan one! (I promise the next bowl will have more of a salad vibe).

I recently saw an episode of The Real Housewives of Beverly Hills, (yes, I’m addicted), where one of the housewives served a Moroccan stew for dinner. It looked delicious. I searched the internet for a similar recipe and found something that looked close on Pinterest. I have changed it up to add a bit of spice and heat. I’ve also put in the option of adding chicken as it is a very light lunch bowl. Finally, I added some raisins and a pecan garnish for some texture variety. I hope you like it as much as I do!

This recipe uses onions, garlic, ginger, garbanzo beans, tomato sauce, butternut squash, red lentils and bell pepper with an abundance of yummy spices. It is paired up with quinoa (I like tri color quinoa because it’s pretty), wild arugula and greek yogurt.

It’s ridiculously easy to make. If you’re adding chicken, I recommend cooking it first in a skillet with a little olive oil, sea salt and fresh ground pepper. Use bite size pieces to make it easier to eat.

Dice a yellow onion and mince three garlic cloves. Add these with a little olive oil to a large saucepan. Cook over medium heat until the onions are translucent. Add the remaining ingredients and simmer, covered, for 60-90 minutes (or until squash is fork tender and lentils soft).

Using a deep bowl, fill 1/3 with the cooked quinoa, 1/3 with the stew, and 1/3 with wild arugula. Top with a dollop of greek yogurt and sprinkle on some chopped pecans. Serve with a piece of naan (optional).

The Moroccan Bowl
Ingredients
The Stew:
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 tbsp olive oil
  • 1 red bell pepper diced
  • 3/4 cup red lentils
  • 1 14 oz can garbanzo beans
  • 1 14 oz can tomato sauce
  • 1 tsp grated ginger (fresh)
  • 1 tsp tumeric
  • 1/2 tsp ground coriander
  • 1/2 tsp red chili flakes
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp cinnamon
  • salt and pepper to taste
  • 1/2 cup golden raisins
  • 3 cups vegetable broth
  • 4 medium breasts chicken cut into bite sized pieces (optional)
Serve with:
  • 1 cup quinoa (I like tri-color) prepared according to package directions
  • 4 cups wild arugula
  • greek yogurt
  • chopped pecans for garnish
  • small piece of naan optional
Instructions
  1. If using chicken, precook in a medium skillet with a little olive oil, salt and pepper.

  2. Heat olive oil in a large saucepan (or soup pot). Add the onion and garlic. Cook over medium heat until the onions are translucent.

  3. Add remaining stew ingredients. Bring to a boil, then simmer, covered for 60-90 minutes or until squash fork tender and lentils soft.
  4. Fill bowl 1/3 with cooked quinoa, 1/3 wild arugula and 1/3 stew.

  5. Top with a dollop of greek yogurt and garnish with chopped pecans.