Moroccan-style chickpea stew with couscous

Moroccan-style chickpea stew with couscousThis Moroccan-style chickpea and red lentil stew with harissa, lemon and mint couscous is something I’ve made a few times before, so I thought it was about time that I recorded the recipe in some way so that my husband can make it for me every so often.

I’m not sure how genuinely Moroccan it really is, but the combination of spices is something I’ve come across in other Moroccan recipes before, so I’ll tentatively say that it’s in the style of an authentic Moroccan chickpea stew, if I may.

It’s really easy to make, especially if you get the stew started then prepare the couscous so that it ‘cooks’ in its own steam while the stew is simmering away. Then all you have to do is prepare your cheese of choice – I used feta here but I actually usually serve the stew with halloumi – and away you go!

Moroccan-style chickpea stew with couscous

Moroccan-style chickpea and red lentil stew with harissa, lemon and mint couscous

Serves 2-3

  • 1 tbsp sunflower/vegetable oil
  • 1 onion, finely chopped
  • 0.5 pepper of your colour of choice, finely chopped (you can also throw in some fresh or frozen spinach instead of/in addition to the peppers)
  • 2 garlic cloves, crushed or finely chopped
  • 1 fresh chilli, finely chopped
  • 0.5 tsp red chilli powder
  • 0.5 cinnamon stick
  • 1 tsp ground coriander
  • 1 tsp ground fennel
  • 1 tsp ground cumin
  • 0.5 tsp ground turmeric
  • 200g tinned chopped or plum tomatoes
  • 50-75g red lentils
  • 400g tinned chickpeas
  • juice of half a lemon
  • chopped coriander or flat leaf parsley
  • salt and pepper
  • cubed feta or sliced and griddled halloumi (see tip below), to serve (optional but highly recommended!)

For the couscous:

  • 175g couscous
  • 1 tsp harissa paste
  • finely grated zest of 1 lemon
  • handful of fresh mint leaves
  • salt and pepper

Method:

  1. Heat the oil in a saucepan. Cook the onions and peppers until soft.
  2. Add the garlic and fresh chilli and cook for a couple of minutes.
  3. Add the tomatoes and spices. Simmer for a few minutes.
  4. Add the red lentils, chickpeas and enough water to cover everything. Bring to the boil, then lower the heat and cover the pan with a lid. Cook for around 20 minutes, or until the red lentils are soft, stirring occasionally and adding more water if required.
  5. While the stew is cooking, prepare the couscous by placing it in a heatproof bowl and adding the harissa, lemon zest, mint and seasoning. You can also add a little olive oil if you like. Add enough boiling water to just about cover the couscous, then cover the bowl with a plate and leave to one side.
  6. Add the lemon juice, coriander or parsley and seasoning to the stew, and stir well. Take the stew off the heat.
  7. Fluff up the couscous with a fork and serve alongside the stew and the cheese of your choice.

Tip: to cook halloumi to perfection, simply cut it up into thick slices, heat a frying pan until very hot, then add the halloumi and fry it for 1-2 mins, or until brown underneath. Flip each slice over and cook for another 1-2 minutes until brown on the other side. That’s it! Don’t cook it in oil – this seems to take away the slightly crisp texture.

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Shakshuka (Middle Eastern baked eggs)

Shakshuka (Middle Eastern baked eggs)
I distinctly remember hoping for a normal month in November in my last post. HA! I’ve been laid low with a particularly nasty cold for the last few days, which has also coincided with the depressing news from America on Tuesday. I also haven’t done any baking yet, so I thought I’d share my recipe for Middle Eastern baked eggs, shakshuka, instead.

If you’re on Instagram, you’ve probably seen hundreds of photos of shakshuka breakfasts/brunches so far. It is a pretty photogenic dish, to be fair! However, it’s also really tasty thanks to the spicing, and is very easy to make.

The only slight downside is that it takes a little longer to make than your average scrambled eggs on toast, but it’s so worth it!

My recipe makes a rather spicy shakshuka, so feel free to dial down the chilli if you like. Also, despite the title of this post, I don’t bake the dish – I just use the hob and grill. But you can cook shakshuka pretty much any way you please (see my suggestions below).

I’ve also listed some ways you can tweak this recipe to make Indian and Mexican versions of shakshuka.

Shakshuka (Middle Eastern baked eggs) recipe

Shakshuka
Serves 2, easily halved or doubled

  • 1 tbsp sunflower or vegetable oil
  • 0.5 onion, finely chopped
  • 0.5 pepper of any colour, chopped
  • 2 garlic cloves, finely chopped or crushed
  • 1 small green chilli, finely chopped
  • 0.5 tsp chilli flakes
  • 400g tinned chopped tomatoes
  • 1 tsp ground cumin
  • 0.5 tsp paprika (or smoked paprika if you like)
  • 1-2 tbsp parsley, chopped
  • salt and black pepper, to taste
  • 4-5 eggs
  • 50-100g feta, crumbled, to serve (or plain yogurt works well, too)
  • toasted pittas or other bread of your choice, to serve

Method:

  1. Heat the oil in a large frying pan.
  2. Cook the onion and pepper until softened.
  3. Add the garlic, green chilli and chilli flakes, and cook for 1-2 minutes.
  4. Add the tomatoes, seasoning, cumin, paprika and most of the parsley, saving some for the garnish. Simmer for 10 minutes until slightly thickened (the sauce will cook further after adding the eggs, so don’t let it get too thick!).
  5. Make indentations in the sauce for the eggs. Crack them into each little pocket, trying to keep the yolks whole!
  6. Cook for 5-10 minutes, uncovered, until the whites start to firm from beneath. Finish off under the grill for a couple of minutes to ensure the whites are set on top, while trying not to overcook the yolks. Alternatively, you can cover the pan after adding the eggs, but they cook quicker this way, so keep checking on them! If you have an oven-proof pan, you can also cover and bake the dish in the oven.
  7. Serve the shakshuka with your bread of choice and top with the feta or yogurt and the remaining parsley. A nice finishing touch is to sprinkle a little more ground cumin on the eggs, if you like.

Variation: Indian baked eggs

Add a teaspoon of grated ginger with the garlic and green chilli in step 3, and add turmeric with the ground spices in step 4 (you could also add 200g of cooked chickpeas here). Swap the parsley for fresh chopped coriander and serve with yogurt rather than feta.

You could stir some cucumber, coriander, ground cumin, red chilli powder and salt into the yogurt to make a quick raita. You could also swap the pittas for mini naans.

Variation: Mexican baked eggs

You could add 200g of cooked black beans or red kidney beans with the tomatoes in step 4. Add a teaspoon of cocoa powder or a couple of squares of dark chocolate and half a teaspoon of ground coriander at this stage too.

Swap the parsley for coriander and the feta for soured cream (and/or guacamole if you like). Garnish with sliced jalapenos. You could swap the pittas for tortillas or just some plain crusty bread.

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What I’ve been doing when I haven’t been baking

Okay, so this post is a bit of a departure from the norm, but I’ve been thinking about writing something like this for some time while I’ve been doing very little baking to blog about. Truth be told, I don’t lead a particularly exciting life away from my oven, but I’ve been enjoying a few things recently to make up for my baking slump.

[EDIT: So, since I wrote the first draft of this, I have actually baked, which you’ll know if you follow me on Instagram. But I’m publishing this anyway because it’s done now! See next week’s post for baking details.]

What I’ve been cooking

spanishquesadillas
I’ve been trying quite a few new recipes recently to make up for the lack of cake in the house. These Spanish quesadillas with chickpeas and manchego were brilliant – so easy and tasty, and even better with a spicy chunky salsa. The recipe is on Foodandwine.com here.

cannellinibeandip
I love dips of all kinds, but I’d never tried cannellini bean dip before making this recipe. It’s really nice, especially with halloumi and pittas. I found the recipe on Diversivore here.

Where I’ve been

Lyme Park
My husband only has Mondays off work at the moment, so I booked a day off work a few weeks ago and we went to Lyme Park, which isn’t very far from us.

Lyme Park
We only walked around the grounds and didn’t get to look inside the house, but it was a lovely day and there were lots of gorgeous views to be had. We stopped off at The Hope Inn for some very good ales on the way home, which is always a great way to end an outing!

What I’ve been reading

Books I've been reading
I’m a huge bookworm and always have a book on the go. I have quite an eclectic taste in books – I love Victorian novels, fantasy, science fiction, literary fiction, historical fiction, children’s books… as long as it’s well written and has great plot and characters, I’m not picky!

I finished Hester by Margaret Oliphant the other week. Oliphant is a relatively unknown novelist from the Victorian era who wrote an astonishing number of books, and was notable for being the sole breadwinner for her family and an array of relatives – not really the norm for women in the 19th century!

Hester focuses on two similarly strong female characters and is particularly interesting for being more focused on character development and the inner thoughts of the main characters than on plot (although there is a plot – it just moves a little slowly!). I really enjoyed this, although it felt like it took me quite a while to get through.

I bought The Diet Myth a while ago when I was thoroughly bewildered and depressed by my body’s inability to shed some ruddy pounds despite doing ALL the running. I started reading it last week, and it puts forward a really interesting argument for eating based on what your good gut microbes want, rather than following a fad diet (don’t get me started on bloody gluten-free, fun-free clean eating) or starving and exercising yourself close to death.

The best thing is that the author basically orders you to drink red wine and coffee and eat cheese, dark chocolate and full-fat yogurt! I wrote a review on LibraryThing, which you can find here if you’re interested.

I started reading A Little Life yesterday and I love it so far. I hear it gets quite distressing further into the book, but I haven’t got that far yet! At the moment, I’m just enjoying the writing style and being transported into the main characters’ thoughts and lives in New York.

You can peruse my book collection and make friends with me if you like on LibraryThing. I read 50 books last year and I’m aiming to beat that this year, but we’ll see how long it takes me to get through A Little Life…!

What I’ve been buying

tablecloth
I do love to shop, especially when it comes to elephant-related items. This gorgeous tablecloth was made by one of my very talented in-laws (it’s still weird that I have in-laws), Amanda, who runs an Etsy shop called Bunting Etc.

I’d really recommend checking out her shop if you like quirky home accessories (you can put in requests for specific prints/items too). I cannot WAIT to use our new tablecloth when we next have a dinner party!

darkchocolate1
I had a real chocolate craving on Friday. I’m trying to cut down my sugar intake at the moment, so I took myself off to Hotel Chocolat and treated myself to some bars of posh dark chocolate to see if this could calm my brain down without the fat and high sugar of milk chocolate. And it did! I’ve had most of the Vietnam bar so far and it’s lovely. Can’t wait to try the others! You can find this range online here.

NYX Studio Liquid Liner
I’m a proper make-up junkie – I wear it most days and love investigating new colours. I have a ridiculous number of eyeliners, but couldn’t resist this bright purple number from NYX (Studio Liquid Liner) a couple of weeks ago. I’ve also recently bought a couple of NYX lipsticks (their Soft Matte Lip Creams are BRILLIANT) and a startling blue eyeliner from Laura Mercier. Understated, neutral make-up isn’t really my thing!

What I’ve been watching

Stranger Things
If you have Netflix but you haven’t watched Stranger Things yet, what are you waiting for?! This show has had a lot of hype recently, but I’m happy to report that it’s all very much justified (unlike the hype for Breaking Bad, which bored me to tears 3 episodes in, and Jessica Jones, which I abandoned 4 episodes in). It reminds me a lot of Stephen King’s supernatural stories, which is no bad thing. The soundtrack is awesome, too.

Probably the main thing I’ve watched recently has been the Olympics. I’ve so enjoyed seeing Team GB grab a huge haul of medals, and I’m counting down the days until the Paralympics!

I’ve also recently started watching The Gilmore Girls on Netflix, which I never saw the first time round. It’s very funny and a pleasure to watch – definitely one for women who are sick of romcoms and like their comedy a bit smarter.

I did of course, see the first episode of Great British Bake Off, which I enjoyed despite the tears and what seemed like very harsh judging for the first round. I think I enjoyed The Chronicles of Nadiya more, though – Nadiya is such a star on screen, and her experience of growing up in Britain but having another ‘home’ country to visit really resonates with me.

What I’ve been listening to


Me and my husband have been going to the Liverpool International Festival of Psychedelia for a few years now. It’s brilliant if your music tastes lean that way, and also if you hate camping! The festival’s organisers create a Spotify playlist each year to introduce you to some of the bands that will be playing that year, and I’ve enjoyed quite a few songs on this year’s playlist.

The festival has been getting more and more popular every year, to the point where this year’s headliners are Super Furry Animals, which is very exciting! I think they were the first headline act I ever saw at a festival way back when I used to go to V, so it’ll be particularly nice to see them in Liverpool next month.

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