Moroccan cuisine is influenced by Morocco’s interactions and exchanges with other cultures and nations over the centuries. Moroccan cuisine is typically a mix of Mediterranean, Arabic, Andalusia and Berber cuisine.
The cooks in the royal kitchens of Fes Meknes, Marrakech, Rabat and Tetouan created the basis for what is known as Moroccan cuisine today.
Morocco produces a large range of Mediterranean fruits and vegetables and even some tropical ones. Common meats include beef, mutton and lamb, camel, chicken and seafood, which serve as a base for the cuisine. Characteristic flavorings include lemon pickle, cold-pressed, unrefined olive oil and dried fruits. Morocco, officially the Kingdom of Morocco, is a country in the Maghreb region of North Africa.
Last combo which I choose for this marathon is Moroccan Curry with Qunioa. Moroccon Chickpea curry is served as main meal which prepared with boiled chickpeas and seasonal vegetables. I choose vegetarian version from vaishali’s blog… made a curry with available vegetables and served it with quinoa. I boiled quinoa in vegetable stock, so automatically got flavor of vegetables. I love the all flavor of this curry, simple to cook at home.
Preparation Time: 20 Minutes
Cooking Time: 30 Minutes
Category: Main course
Cuisine: Moroccan Cuisine
Recipe Source: Vaishali
Moroccan Chickpea Curry
2 Cup White Chickpeas, Boiled
1 Medium Sized Potato, Diced
4 Medium Sized Tomatoes, Peeled and Diced
1 Carrot, Peeled and Diced
1 Green Bell Pepper, Diced
4 Baby Corns, Diced
1 Medium Sized Onion, finely chopped
1 Tsp. Chili-Garlic Paste
2 Tbsps. Tomato Paste
2 Cubes or 1 Cup Vegetable Stock
2 Tsp. Cumin Powder
1 Tbsp. Coriander Powder
1 Tsp. Turmeric Powder
1 Tsp. Red Chili Powder
Salt to Taste
Black pepper to Taste
1Tbsp. Brown Sugar
2 Tbsp. Olive Oil
Chopped Coriander, for garnishing
1 Cup Quinoa
2 Cup Vegetable Stock
Boil the vegetables in microwave or pressure cooker and keep aside.
Heat olive oil in a pan and add chili garlic paste and sauté 1 minute. Add chopped onion and sauté till to translucent.
Add chopped tomatoes and tomato paste and cook till to dry.
Add turmeric powder, cumin powder, pepper powder, coriander powder, re d chili and sugar.
Add vegetable stock and boiled vegetables in the curry. Add salt and chickpea, a mix well.
Simmer till the vegetables cooked and curry consistency little thick and garnish with coriander.
Serve with quinoa.
Wash and rinse the quinoa in clean water.
Combine 1 cup quinoa with 2 cup vegetable stock or water in a saucepan.
Bring to a boil, cover with lid and cook till to tender about 15 minutes on low flame.
Notes: You can use vegetable stock cubes, for this you have to boil the two cubes in 1.5 cup water till to dissolve or add chickpea stock.
You can colorful bell pepper like yellow, orange, red and zucchini in this curry.
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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56