Moroccan-Style Olives, Chickpeas & Meatballs

15m
Prep Time
1h
Cook Time
1h 15m
Ready In

Recipe: #18445

April 10, 2015



"Bitter sweet blog, I adapted this one, if you want to make it all veggie dont add the beef"

Original is 6 servings

Nutritional

  • Serving Size: 1 (501.8 g)
  • Calories 756.7
  • Total Fat - 17.4 g
  • Saturated Fat - 3.9 g
  • Cholesterol - 67.1 mg
  • Sodium - 167.1 mg
  • Total Carbohydrate - 108.1 g
  • Dietary Fiber - 11.3 g
  • Sugars - 7.5 g
  • Protein - 42.1 g
  • Calcium - 178.7 mg
  • Iron - 5.4 mg
  • Vitamin C - 42.6 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Heat your oil in large pot over moderate heat on the stove.

Step 2

Add the chopped onion, and meatballs and saute gently for about 5 minutes

Step 3

Toss in the garlic and ginger next, and continue to cook, stirring periodically, until the onion begins to take on a light brown, somewhat caramelized color; around 10 minutes more.

Step 4

Next, incorporate all of the spices, from the coriander through cayenne, and stir well.

Step 5

Keep everything in the pot moving so that the spices don’t burn, and saute for an additional 1 minutes

Step 6

Pour in the entire contents of the can of tomatoes, along with the vegetable stock, green olives, and chickpeas. Give it a good mix to distribute all of the ingredients throughout the stew. Turn down the heat to medium-low, and simmer uncovered for 30 minutes, to allow the chickpeas to take on all that spicy liquid and for the flavors to further meld.

Step 7

Add in a splash of water or additional stock if the liquid seems to evaporate too quickly.

Step 8

Add pepper to taste.

Step 9

Serve over a bed of cooked couscous, and top each serving with a pinch of lemon zest and chopped parsley.

Tips


No special items needed.

0 Reviews

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