Paula called the dish Moroccan Lentil Stew, though I’m not sure if it’s really Moroccan, but it’s aromatic and spicy with a blend of interesting ingredients that come together perfectly. Then add chopped celery, garam masala, ground cardamom, cayenne pepper, and ground cumin and cook 3-4 minutes more, or until spices become very aromatic and celery is just starting to soften. Add chicken, beef, or vegetable stock, 1 can diced tomatoes, 1 can chickpeas, and the red lentils, and let the stew start to simmer. Recipe for Very Greek Grilled Chicken (Low-Carb, Paleo, Gluten-Free). The cardamom pods tend to float to the top of both the stew and rice. Food: stew ragout goulash. Cardamom-Stewed Chickpea and Tomato Ragout from CookingChannelTV. com.
To get the ball rolling I’ve made the most gorgeous Chickpea and Sweet Potato Stew. I served it up with rice, toasted pitta bread, creme fraiche and mango chutney, but it would also be great with mashed potatoes and some green vegetables or spooned over a baked potato with a dollop of soured cream. My favorite was an Ethiopian restaurant and this stew reminds me of the deep flavors and aromatics that permeated that dimly lit, traditional African restaurant. The cardamom adds a earthy flavor offset by the creamy peanut butter and sweet butternut squash (which I used instead of sweet potato since I had that on hand but you could use either. Paleo Pumpkin Beef Stew with Acorn Squash and Cranberries Posted on Oct 26, 2011.
Chickpea barley salad with Moroccan seasonings, pistachios, dried apricots, onions, parsley, and lemon. Generally speaking it should include black pepper, cardamom, chile peppers, nutmeg, mace, allspice, ginger, fennel seed, cinnamon, cloves, turmeric – as well as more unusual stuff, such as lavender or dried rose petals. I made this moroccan stew, a harvest-like dessert and bought a nice bottle of wine. After four hours, you’ll add the final ingredients and let it all stew together for another hour or until the meat is falling apart. Make paleo naan or paleo roti to help you scoop up this deliciously spiced, melt-in-your-mouth goat meat curry. We have an indian resturant in my neighborhood that makes a goat curry, it is actually the only indian food I have ever tried lol, but OMG! It is soooo good! I’ve not seen goat anywhere not sure where to go about getting it, but as far as the cloves and cardamom goes, I only ever buy ground herbs and spices, do you have measurements for them ground? I’m on a budget and don’t want to go out and buy a spice grinder just for one dish. I make slow cooker goat curry with chickpeas, Swiss chard or spinach and tomato sauce.