This is a delicious stew that has a basic peanut butter, cumin, garlic and chilli sauce that can then be varied with a range of vegetables or beans.
Recipe by: Leah Shaw
Chickpeas add low-fat protein to this dish. Dried apricots and raisins give it a sweetness that complements the warmth of the spices.
Recipe by: Lynn Lewis
Exceptionally flavourful, lamb is a super source of niacin and zinc. Like all the other types of red meat, it also supplies a useful amount of iron.
Recipe by: Janet Mitchell
This is called Middle Eastern broad bean stew and not Moroccan, because I have also borrowed flavours from my Lebanese roots. The first time my carnivorous partner tried it, he honestly thought it contained meat. To make this dish completely vegetarian/vegan, omit the anchovies. Serve with steamed basmati rice or couscous.
Recipe by: XjacyX
A flavourful chicken stew with vegetables served over couscous. This recipe was actually a real chicken contest winner! You can use any meat or veggies in this recipe, e.g. I have used zucchini, carrots, capsicum, and lamb and I find that works well.
Recipe by: MYLEEN
A very hearty and filling stew featuring pumpkin, lentils and chickpeas in Moroccan spices. It keeps well for weeknight dinners.
Recipe by: CARALEWISWATTS
This is a medley of vegetables cooked with chickpeas in a flavoursome assortment of herbs and spices. To make it vegetarian use vegetable stock instead of chicken.
Recipe by: sshafer
This unique chicken stew flavour comes from the African influence through the use of chickpeas, peanut butter, curry powder and coriander.
Recipe by: Valeriel
This is a beautiful chicken stew with Moroccan flavours including pistachios, cumin, ginger, paprika and sultanas. It goes well with couscous.
Recipe by: Valeriel
This Moroccan inspired vegetarian stew can be made ahead and heated just before serving. Using kumara, chickpeas and lentils, this stew tastes great.
Recipe by: Make-Ahead Mamas