Moroccan-Style Olives, Chickpeas & Meatballs
Created by dienia b on April 10, 2015
- Servings: 6
- Prep Time: 15m
- Cook Time: 1h
- Recipe #18445
Ingredients
- 4 tablespoons oil
- 1/2 pound ground beef (rolled into small meatballs ,optional)
- 1 large (12 ounce) yellow onion (diced)
- 1 teaspoon fresh ginger (finely minced)
- 1 tablespoon fresh garlic (finely minced)
- 1 teaspoon coriander
- 1 teaspoon ground cumin
- 2 teaspoons paprika (smoked)
- 1 teaspoon hot paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1 can (14 ounce) diced tomatoes (with juice)
- 1 cup vegetable stock
- 1 can (14 ounce) green olives (whole, pitted, drained)
- 2 cans (15 ounce) garbanzo beans (chickpeas, drained)
- 1 teaspoon black pepper, to taste
- 1 lemon (zest of 1 Lemon)
- 2 tablespoons chopped fresh parsley
- 4 cups couscous (Israeli, cooked)
How to Make
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Step 1: Heat your oil in large pot over moderate heat on the stove.
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Step 2: Add the chopped onion, and meatballs and saute gently for about 5 minutes
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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.
How to Make
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Step 4: Next, incorporate all of the spices, from the coriander through cayenne, and stir well.
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Step 5: Keep everything in the pot moving so that the spices don’t burn, and saute for an additional 1 minutes
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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.
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Step 7: Add in a splash of water or additional stock if the liquid seems to evaporate too quickly.
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Step 8: Add pepper to taste.
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Step 9: Serve over a bed of cooked couscous, and top each serving with a pinch of lemon zest and chopped parsley.