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12.16.14 Moroccan Carrot and Chickpea Stew

12.16.14 Moroccan Carrot and Chickpea Stew

My sister got married a few months back, and as a result of her many wonderful wedding presents, now has a kitchen stocked with pretty much every kitchen tool, utensil, and dish imaginable. I’m only slightly jealous. Amidst all of the regular things one would expect - plates, baking pans, spatulas, knives, etc. - my sister, being the creative one in the family, also registered for some pretty awesome unique kitchenware as well. Case in point, a large earthenware tagine.

You may be thinking that a tagine is a name for a stew, not a piece of cookware. In fact, both are correct. A traditional cooking vessel of North Africa, a tagine is made of clay and consists of a circular base with low sides, and a cone-shaped portion that sits atop. This is designed to redirect any condensation back into the base, thus conserving liquid. Confusingly, the food cooked inside of a tagine, usually a delicious fragrant stew, is also called a tagine. Are you confused yet? It’s okay; I was too.

My sister has recently been using her tagine fairly often and was describing to me some of the delicious tagine stews she has been cooking. It made me a little jealous. Not having a tagine of my own, I decided to make my own version using the cookware I had readily available. So, while this recipe is maybe not a true tagine stew, I used a lot of the flavors one might associate with one. The result is a delicious, spicy vegetable stew, replete with carrots, chickpeas, golden raisins and warm spices. Served over a bed of fluffy couscous, it’s one fantastic meal. Not to mention, healthy enough to justify binging on a few extra Christmas cookies. At least that’s what I’ll keep telling myself...

Moroccan Carrot and Chickpea Stew

serves 3-4

  • 1 Tbsp olive oil
  • ½ medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp finely grated fresh ginger
  • 1 tsp ancho chile powder
  • ½ tsp ground cumin
  • ½ tsp ground turmeric
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp ground cinnamon
  • ¼ cup golden raisins
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp tomato paste
  • ¾ lb carrots, cleaned and roughly chopped
  • 1 19 oz can chickpeas, drained and rinsed
  • 2 cups water
  • couscous and fresh cilantro for serving

1. Heat olive oil in a pot over medium heat. Add the onion, garlic, and ginger, and cook until just beginning to soften, about 2-3 minutes.

2. Add the chile powder, cumin, turmeric, paprika, salt and cinnamon, and continue to cook, stirring often, for 2-3 minutes more.

3. Add the golden raisins, lemon juice, and tomato paste, stirring until well combined. Cook another minute, then add the carrots and chickpeas. Give everything a good stir to ensure that everything is well mixed. Add the water, and bring to a boil. Reduce heat to low, and simmer, covered for about 30 minutes.

4. Remove cover and cook an additional 5 minutes to allow stew to thicken slightly. Season to taste with additional salt if needed. Serve stew atop couscous with a sprinkle of fresh cilantro on top.

12.31.14 Wisconsin from Scratch Best of 2014

12.31.14 Wisconsin from Scratch Best of 2014

12.13.14 12 Days of Christmas Cookies!

12.13.14 12 Days of Christmas Cookies!