Moroccan Chickpea Curry with Quinoa

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
Servings: 4
Category: Main course
Cuisine: Moroccan Cuisine
Recipe Source: Vaishali
Ingredients:
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
Quinoa
1 Cup Quinoa
2 Cup Vegetable
Stock
Instructions:
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.
For 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.
Tags: How to make quinoa, quinoa recipes, Moroccan recipes,
Moroccan curry, Moroccan cuisine, international combos, international recipes, Moroccan
curry with quinoa, Moroccan chickpea curry, chickpea recipes, chickpeas curry,
vegetable curry, main course, lunch dinner meals, simplytadka, blogging
marathon, vegetarian recipe.

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