Moroccan Chickpea Soup (Vegan Recipe)

Hearty, easy-to-make and delicious Moroccan Chickpea soup. This dish is infused with the amazing flavors of Moroccan cuisine. Morocco is my third country of choice with the letter M for this week’s blogging marathon. Middle Eastern cuisine is one of my favorites to explore. They have some amazingly flavorful dishes and most of the spices…

Moroccan Harcha (Semolina Flatbread Recipe)

Moroccan Harcha is a traditional Semolina bread that is buttery and delicious. For Day 2 of this week’s Blogging Marathon, I have a traditional Moroccan semolina flatbread called Harcha. These little round breads are easy to make and can be filled with just about anything. They can be filled with Cheese, jam, Nutella or honey.Recipe…

Quinoa & Pistachio Salad with Moroccan Pesto

Quinoa & Pistachio Salad with Moroccan Pesto is easy and quick to put together. While the quinoa is cooking, you can make the pesto and prep the veggies, then toss everything together. It can be served right away or chilled until ready to serve. It is great to make ahead for picnics or to pack for lunchbox.

Moroccan Vegetable Tagine

First some Wiki Gyan: “Tagines in Moroccan cuisine are slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. They are traditionally cooked in the tagine pot, whose cover has a knob-like handle at its top to facilitate removal. While simmering, the cover can be lifted off without the aid of a mitten, enabling the cook to inspect the main ingredients, add vegetables, move things around, or add additional braising liquid”. I would love to buy one of those cute looking Tagines, but I’m not sure if I’m going to use it that often to…

Moroccan Lentil Salad… errrr Soup

So I start out making a salad and it ends up becoming a soup, is that weird or did it ever happen to you too?? I borrowed this North African cookbook from the library and have bookmarked a few recipes to make for the A.W.E.D-Morocco event currently going on my blog. I wanted to make this simple and easy sounding Lentil salad, I pressure cooked the lentils and must have put too much water while cooking that it became a soup but it tasted pretty good, so I decided to post it anyway. I used sprouted whole masoor dal, but…

Eggplant-Chickpea Tagine

I made this for JFI-Eggplant, but couldn’t get around posting it on time. Recipe is from my “Vegetarian” cookbook (Edited by Valerie Ferguson). Recipe takes almost an hour from start to finish, but it is worth every bit of the time and effort you put into it. Spices used make this Moroccan style stew make it taste almost like an Indian dish. Note: Passata is a cooked tomato concentrate and you can find the recipe for making it here.