Moroccan Vegetarian Stew

Hello friends! How are you? I'm sharing another Moroccan stew with you. This recipe is one of my favorites.  

I love making Moroccan stews in winter. My husband and I live two miles from the Atlantic Ocean, on the North Shore of Boston. When the cold wind whips the salty sea air, this stew makes us feel cozy. If a blizzard is in full effect I play some Van Morrison, putter in my kitchen, enjoying the snow-globe-view from my window and the warm aromas from the simmering stew. Vegetarian stews comfort us with their wholesome and healthy nutrition.

Chickpea & Herb Salad

This refreshing and filling salad has lots of parsley, which acts like lettuce does in regular garden salads. There's a bit of creamy tahini and some finely diced red onion for texture and flavor. A squeeze of lemon juice is a fresh finish. Dill shows up here too. I enjoy the salad with warm whole wheat pita. This dish packs well for picnic lunches. This lunch sustained me on my summer staycation bike rides near the marshes and beaches.

Moroccan Nourish Bowl With Chickpeas, Wild Rice And Tahini-Maple Drizzle

This macrobiotic recipe has a Moroccan vibe. Freshly sautéed, uncomplicated food is often what we crave most. Some of us just don't know it yet because we haven't given it a proper try. The macrobiotic approach is basically a natural diet with lots of whole grains, vegetables and beans. Often miso or a light vegetable soup is present at the start of the meal. It's a healing diet that leaves me feeling good.

If you told me a month ago I'd be craving miso soup and brown rice, I wouldn't have believed you. But that's what happened to me (and many others) on this unique path. I've also started to lose a little weight, which is an added benefit. I feel lighter and stronger. I start my day with naturally-sweetened oatmeal, tahini and naturally-sweetened jam on whole wheat toast or sourdough toast with tahini and real maple syrup. My morning Miso Soup and some toast is also a go-to breakfast idea. Instead of coffee or my usual black tea, I drink Genmaicha tea for its metabolism-boosting properties and calm energy. I find my own macro-way. I come home to this healing path when I need it most.     

Soup And Solitude

Throughout the New England winter, I return to this soup time and time again. I wash away the world and rush back to sweet solitude. A cold walk on a clear beach and a hot bowl of soup restores my peace. Maybe it's because I work part-time in a crisis center or because I'm an introvert or because I was a bit of a wild-child in my youth; whatever the reason, I need to be alone for long stretches of time. My mom used to call it my hibernation-mode.

Solitude is not something you hope for in the future, rather it's a deepening of the present. Unless you look for solitude in the present, you'll never find it. ~ Thomas Merton.

In my twenties, I worked at a hospital with a stable and sweet psychiatric nurse who gave me a birthday card that read, "Happiness is one way of being wise." She sensed I needed to know that. Years later, I read that the true revenge of our enemies, and our darkest demons, is to be deeply happy. As a twenty-something, I lived in Philadelphia. I would go out clubbing all night. Do people even do that anymore? I loved to dance. But it wasn't a particularly happy or mellow time. I was restless and roaming. I was searching for something more meaningful. I'm grateful for those early experiences and the many mistakes I made. I still love cities and urban music. But my life has evolved into something less chaotic and more fulfilling. I used to seek happiness in people, in possessions and in the wrong places. Now I know better. Now those old messages about happiness make sense to me.

Roasted Cauliflower and Chickpeas With Za'atar-Tahini Drizzle & Toasted Sesame Seeds

Little girl kneeling by The Blessed Virgin Mary 

Christmas isn't a day, it's a sacred season. We spend it in pure peace. Instead of hustling around everywhere, our focus is on a few essential activities. While festive Christmas parties are in full swing and malls are crowded with frazzled shoppers, we walk on clear beaches. We enjoy heartwarming concerts where Polish children sing lullabies to the baby Jesus. There are many cozy dinners in our PJs with sea salt chocolate for dessert. There's tea and ginger cookies. We pray more and count our blessings more. We watch old movies, Christmas flicks and read good books. We put presents under the annual parish Giving Tree. We exchange thoughtful gifts and eat peppermint sticks. We sit in candlelit churches. It's a time of calm celebration, cherished spirituality and tranquil motion. 

Moroccan Sweet Potato Bisque

Vibrant, soul-satisfying sweet potato soups are a favorite of mine. This one has the luscious texture of a bisque, but none of the cream. You're free to add some heavy cream or coconut cream if you'd like. But you won't miss it. I promise. I adore this soup! I hope you'll give it a go.

Two common spices, cinnamon and cumin, infuse this recipe with Moroccan flavors. Fresh ginger brings a bit of heat. It's relatively easy to prepare too. Everything is chopped and dropped into a pot to simmer. The soup can even be made ahead of time.

Goddess Bowl

We moved closer to the coast of Cape Ann.  The ocean has always been a special place, reminding us of God and all that's beautiful. When the news of the world brings us down, we go there to walk, listen and pray. Our spirits lift with hope. Our restless hearts are filled with peace.

This Christmas we're thankful for many things. The opportunity to own a very tiny condo near the rocky New England coastline is a minor miracle. We've connected with the community here through a welcoming church. This month, an anonymous and very generous person is matching all donations raised for the poor. Humble kindness is heartwarming.

I'm keeping things simple in our new nest, hanging cross-stitched pieces and my beloved art. I'd like to have a pretty French chandelier and hardwood floors someday. But right now, I'm just so very grateful and happy to be here. This is our first home. My husband and I relocated many times for his work. It's good to plant roots.

Ethiopian Style Chickpea Stew

It's cold, dark and rainy outside, but my kitchen is filled cozy aromas. A comforting Ethiopian stew is simmering on the stove. Assertive spices infuse this recipe with fall flavor. Roasted chickpeas, creamy potatoes and caramelized onions make it so delicious and satisfying.

Thai Chickpea, Vegetable And Potato Curry

Lately I've been hearing a lot about Blue Zones. Regions of the world where vegetable and bean dishes are consumed regularly. These areas are populated by healthy humans who live very long lives. Since I love chickpeas, I thought I'd create my own variety of a Blue Zone dinner tonight.

This Thai inspired vegetable and bean curry is mild and mellow. Creamy coconut milk and hearty potatoes make it very satisfying. Everything is simmered in one pot for ease of preparation. 

Easy Indian Chickpea And Spinach Curry

I used to work every evening as a counselor/administrative assistant in a crisis center. Stress eating was the norm there. On busy nights, the staff (myself included) subsisted on vending-machine snacks, greasy pizza and take-out Chinese. We all wondered why our waistlines were ever expanding? Why we felt tired? Why we were never satisfied by what we ate?

Thai Chickpea Curry

Do you love Thai food? I adore it. The sunny flavors of curry paste, creamy coconut milk, perky ginger and fresh lime juice are refreshing in summer and real mood-boosters in winter. This wholesome and healthy chickpea curry is bright and tasty. It comes together in about 30 minutes. Everything is simmered in one pot for easy cooking. Pair the curry with steamed rice for a complete protein. I love it with Jasmine rice. For me, using a rice cooker makes this dinner even easier to prepare. The curry reheats well for workweek meals too.

Thai Chickpea Curry Recipe

Makes About 5 Cups

Some Notes & Tips:

Find a Thai curry past that you like. I love Maesri brand. 1 1 /2 tablespoons of it in this recipe is plenty spicy for me. It's a well rounded and flavorful curry paste that comes in small cans for convenience. This is not a sponsored post. It's just my recommendation. I find it in Asian supermarkets and online. It comes in green, red and yellow.

I use a microplane zester to mince the garlic and ginger.

You can use light coconut milk, but it won't be as creamy and the sauce will be thinner.

In winter, you can substitute canned chopped tomatoes for fresh.

Ingredients

• 2 16-ounce cans of chickpeas rinsed and drained
• 1 can of full fat coconut milk
• 1-2 tablespoons of red, green or yellow Thai curry paste.  I use Maesri brand. 
• 1 medium red or white onion, chopped. I use red.
• 2 medium tomatoes, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, peeled and grated
• A large handful of fresh Thai basil, regular basil or mint, chopped
• Oil for cooking. I use a scant tablespoon of sunflower oil.
• Salt to taste

To Serve:
lime wedges
a splash of soy sauce, shoyu or tamari for umami flavor
steamed Jasmine rice

Instructions

Put some oil in a pot or sauce pan and saute the onions, with a pinch of salt, until soft. Add the chickpeas, coconut milk, curry paste, tomatoes, garlic and ginger. Adjust the salt to your taste. Bring to a boil. Turn down the heat, cover the pot and simmer for about 10 minutes. Serve with fresh basil and a few squeezes of lime juice.

Bon Appetit!

xx ~ Jilly  

Chard & Chickpeas With Tahini Cream

Lebanese people love chard. Summer is the season for it. My local market sells gorgeous red and rainbow Swiss chard. I wait for it all winter. 

Today's recipe pairs red chard with roasted chickpeas. The chickpeas are infused with smoked paprika and warm spices. A squeeze of lemon and a dollop of tahini cream are a lovely, fresh finish. Pair this dish with steamed rice or pita. You can also round out this recipe by serving it with olives, Spanish ham and/or manchego cheese. This energizing meal has lots of vegetarian protein, vitamins, minerals and fiber. Best of all, it's delicious. The sunny flavors of the Eastern Mediterranean are all here!    

Ultra-Creamy Hummus with Greek Salsa

This ultra-smooth and creamy hummus makes a lovely lunch, when served with pita. My Lebanese grandmother used to prepare a large bowl of it at every holiday meal. She made it the old fashioned way, soaking the dried chickpeas overnight and adding lots of tahini.

My quick and healthy version swaps the tahini for Greek yogurt. The yogurt gives it a light and luscious texture. It's high in protein too. The hummus is topped with briny olives and my fresh Greek salsa. The salsa has an herby hit of oregano, crunchy cucumbers and spicy chili pepper. The combination of the crisp salsa, creamy hummus and salty olives is good eating. In the summertime, we often enjoy light meals of Greek Turkey Meatballs , fish or chicken, hummus and fresh pita bread. Warm some pita and get dipping!

Avocado & Chickpea Hummus With Mediterranean Salsa

I'm half Lebanese, which means I grew up eating hummus. This non-traditional, ultra-creamy version has the added nutrition and luxuriousness of avocado and Greek yogurt. It's a high-protein, healthy and delicious dip that's perfect when paired with pita or on top of a fluffy baked potato for a light meal. I like this hummus better than the old standard. Ohhhh it is good! The fresh Mediterranean salsa takes it over the top with a welcome contrast of crunchy texture and zesty flavor. It'll have you rethinking hummus.  

Moroccan Chickpea Tagine

Moroccan tagines are savory stews made with key spices and vegetables. Here, chickpeas are simmered in a light tomato sauce. This dish is exotic and special. Paprika infuses the stew with a mild smokiness and a Moroccan spice blend lends uniquely North African flavors.

Chili-Lime Tzatziki Chickpeas

Fresh salads are making their way into my kitchen. I'm half Lebanese, so I'm genetically programed to love chickpeas. I like using them as the base for satisfying salads. Here, these protein-rich beans are tossed with a creamy yogurt-cucumber dressing. The dressing is spiked with a little garlic and fresh lime juice. The recipe comes together quickly. Everything is combined in one bowl. A red chili pepper finishes things off with colorful flavor and heat. I highly recommend it. Stuff this refreshing salad into soft pita with crisp lettuce and tomato. It's great over a fluffy baked potato for a light vegetarian dinner too.   

Spicy Spanish Chickpeas

Chickpeas simmered in a rich and tangy tomato sauce, spiked with chili, paprika and a splash of sherry is what's for lunch today. The sherry really takes this humble bean dish to new levels. A squeeze of lemon and a drizzle of olive oil are the perfect finishes. These beans are delicious with a dollop of sour cream and some toasted slivered almonds sprinkled on top. They're also really good, served over rice, with my cooling cucumber tzatziki sauce (recipe below). Stuff them into warm pita, a baked potato or eat with crusty bread. This meal is high in vegetarian protein, especially when served with rice. It's healthy and filling too. It reheats well for workweek meals. Get your Spanish tapas fix in about 30 minutes.

Mediterranean Eggplant Stew

Being Lebanese, I’m a huge eggplant lover.  We prepare eggplants in a variety of delicious ways.  So, I was thrilled to find just about every kind of eggplant known to man at my local Italian market. Craving something along the lines of ratatouille, I pulled out my trusty Le Creuset Dutch oven and got to work on creating this savory stew.  This is a healthy, filling and comforting stew that can be eaten with a side of crusty whole grain bread. Alternatively, it can be served over creamy polenta, couscous, mashed potatoes, rice, gnocchi, ravioli, bulgar wheat, quinoa or pasta. Grilled cheese sandwiches or garlic bread would be great with it too. It’s a wonderful sidekick for a plain quiche or fluffy scrambled eggs. It’s good eaten hot or at room temperature.If you so desire, add chopped chicken to it or a can of rinsed and drained chickpeas and cook as directed. Some toasted pine nuts and/or Nicoise olives are also welcome here. I like to finish it off with a good drizzle of extra virgin olive oil. Warm spices, common to Lebanese cooking, deepen the flavor of this stew. 

Chili Lime Chickpeas

In this recipe, chickpeas are spiked with fresh lime, spicy chili, earthy cumin and smoky paprika. The dish is finished with a little creme fraiche. Creme fraiche counters the heat of the chili and lends its luxurious creaminess. I love using creme fraiche in recipes because it's delicious and it can withstand heat without separating, Think of it as French sour cream. I find it in my regular supermarket or at Trader Joe's. But you can leave it out or swap it for regular sour cream with good results.

The meal comes together in less than 30 minutes. Pair it with rice and you've got a complete protein. Swap the chickpeas for black beans if that's what you prefer. Use all or part of one jalapeno as some peppers are hotter than others. Liquid smoke is an optional ingredient too. I love it in this recipe because it enhances the smoky flavor, which is what makes this vegetarian dish so satisfying and good. Liquid smoke is strong, so only use a drop or two. Creamy, smoky, tangy, spicy...this humble bean dish is anything but boring.

North African Stew with Sweet & Spicy Couscous

Before the cold New England winter appears, my husband and I like to visit to Boston Common and the Lagoon to see the swan boats. In the heart of this elegant city, an emerald-green park appears. Weeping willows, a rose garden and pretty swan boats make up the vintage scene. For more than one hundred years, the boats have been gracefully gliding on the pond. We cross the little pedestrian bridge before heading over to Newbury Street to window shop.