Moroccan Stew

This is based on the recipe “Moroccan Lamb Stew with Chickpeas and Figs” to be served with couscous or brown rice.
I have edited it to make it veggie friendly (duh), but also not as horribly salty and reducing the cooking time. I will definitely make this again.

Dolly the Sheep substitute ideas: Tempeh, seitan, fake lamb, veggie meatballs, eggplant & zucchini chunks, cannelli beans, or nothing at all! I think tofu would fall apart.
*I used a randomly picked up frozen package of “Vegetarian Style Mutton Pieces” I found at an Asian import store. It was also made in Malaysia, whereas most faux-meat is made in Taiwan or China. Omni Monkey said it was the best fake meat he has ever had; the texture was perfect. Honestly, the texture freaked me out a little bit as I think there was fake cartilage in the middle? It had a good flavor though, and it was made with 60% mushrooms.

*I did not use figs or harissa. *I only used 1lb of the veggie mutton pieces.

Serves 6-8.

1/4 cup plus 2 tablespoons olive oil
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground paprika
Salt
Freshly ground black pepper
3 pounds bambi-substitute or veggies, cut in 2 inch chunks (now referred to as “Main Ingredient”)
1 large onion, chopped
1 large carrot, chopped
5 garlic cloves, chopped
1 tablespoon grated fresh ginger
1 – 14 ounce can Italian plum tomatoes with juice
2 cups vegetable stock
12 dried Calimyrna or Turkish figs, halved
1 cinnamon stick
2 teaspoons ras el hanout (recipe below)
1 – 14 ounce can chickpeas, drained
1 tablespoon brown sugar

Harissa or red chili paste
Fresh cilantro sprigs

• Combine 1/4 cup olive oil, coriander, cumin, paprika, 1 teaspoon salt and 1 teaspoon black pepper in a small bowl. Mix to form a paste.
• Place main ingredient in a large bowl. Rub paste all over main ingredient. Let sit at room temperature for 2 hours or refrigerate covered up to 24 hours.

• Preheat oven to 325 F/160C. Heat 2 tablespoons olive oil in a Dutch oven or oven proof pot with lid over medium-high heat. Add main ingredient in batches and brown on all sides, taking care not to overcrowd the pan. Transfer to a plate or bowl.

• Add onion and carrot to the same pot. Saute, stirring up the brown bits, for 2 minutes. Add garlic and ginger and continue to saute 1 minute.

• 

• Add tomatoes, vegetable stock, figs, cinnamon stick, ras el hanout, and 1 teaspoon black pepper.  Return main ingredient and any collected juices to the pot, submerging it in the stock. (Add additional stock to cover, if necessary.) Bring to a boil, then reduce heat to a simmer and cover pot. Transfer to oven and bake until main ingredient is tender, about 40 minutes.

• Transfer pot to stove. Remove main ingredient with a slotted spoon and place in a bowl. Bring stock to a boil over medium-high heat. Boil uncovered until sauce is reduced by about half and thickened.

• Stir in chickpeas. Taste to check for seasoning. If necessary add a tablespoon of brown sugar to the stock. Return main ingredient to pot. (May be prepared up to 24 hours in advance. Cover and refrigerate. To serve, rewarm over medium-low heat or in a 325 F/160C oven.)

Serve with prepared couscous, and I bet brown rice would be yummy & hearty too. Pass bowls of harissa and fresh cilantro around the table as condiments.

Ras El Hanout (as copied from the same Taste Food Blog recipe as above)
“adapted from The Food of Morocco by Tess Mallos

Be sure to use very fresh spices, or grind the whole dried spices.

3 teaspoons ground cinnamon
3 teaspoons ground coriander
3 teaspoons ground nutmeg
2 teaspoons allspice
2 teaspoons ground cumin
2 teaspoons ground ginger
2 teaspoons ground turmeric
2 teaspoons ground black pepper
2 teaspoons ground cardamom
1/2 teaspoon ground cloves
1/2 teaspoon ground cayenne

Combine all the spices together. Store in a glass jar in a cool, dark place.
(Recipe may be halved.)”

*I just added a pinch of all of these things to the stew so I wouldn’t have to make this! Still delicious!