The cooks in the royal kitchens ofFes Meknes,Marrakech,Rabatand 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 includebeef,mutton and lamb,camel,chickenand seafood, which serve as a base for the cuisine. Characteristic flavorings includelemon 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.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56
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