Update: Starting this post, I will try and list the places where you can procure ingredients that feature in the recipe, if it is not a regular pantry item. Since I am currently located in Hyderabad, I will be featuring places from this city, and the areas I am familiar with. Readers are welcome to leave their comments about availability of such ingredients in other parts of Hyd / other cities
A few weeks ago, a fellow foodie friend dropped by home and told us how he loves to dish out Moroccan food in his kitchen and how he managed to get a local potter to make him the tagine dish too! The foodie in me did not need more kindling than that to start craving a hot pot of Moroccan stew with robust flavours, not very unlike our Indian flavours.
My first brush with Moroccan cuisine was in the Momo Moroccan restaurant in London a few years ago. The vegetable stew and couscous was just perfectly spiced and delicious to suit my vegetarian palate. Chickpeas are another common ingredient in Moroccan cuisine and a chickpea stew sounded like the perfect way to satisfy the cravings.
You can easily pair this stew with some hearty bread like ciabatta or a rye loaf. Couscous is fairly easily available in most Metros. [See end of post on where to buy couscous in Hyderabad.] I usually give a laundry list of foodie items to the husband when he travels abroad and he is only too happy to comply.I don’t call him my (eating) partner for nothing!
I adapted from a Food Network recipe – Recipe courtesy Dave Liebermann
Recipe for Moroccan Chickpea Stew