Moroccan-style pumpkin and butter beans recipe
- Dish type
- Main course
- Stew and casserole
Middle Eastern spices flavour this low-fat vegetarian casserole, which is full of vegetables and other fibre-rich ingredients. Try it with couscous.
21 people made this
- 600 ml (1 pint) boiling water
- 1 vegetable stock cube, crumbled, or 2 tsp vegetable bouillon powder or paste
- ½ tsp turmeric
- ½ tsp ground coriander
- pinch of ground cumin
- 200 g (7 oz) leeks, halved lengthways and sliced
- 225 g (8 oz) parsnips, cut into 1 cm (½ in) cubes
- 600 g (1 lb 5 oz) piece of pumpkin, peeled, seeded and cut into 1 cm (½ in) cubes
- 400 g (14 oz) yellow or green courgettes, sliced
- 1 red pepper, seeded and chopped
- 100 g (3½ oz) ready-to-eat dried apricots, chopped
- 1 can butter beans, about 400 g, drained
- pinch of crushed dried chillies, or to taste (optional)
- salt and pepper
- To garnish
- 30 g (1 oz) pine nuts
- chopped parsley or fresh coriander
MethodPrep:10min ›Cook:20min ›Ready in:30min
- Pour the boiling water into a flameproof casserole. Stir in the stock cube, powder or paste, the turmeric, ground coriander and cumin. Add the leeks and parsnips and bring to the boil. Reduce the heat to moderate, cover the pan and simmer the vegetables for 5 minutes.
- Add the pumpkin, courgettes and red pepper to the pan, then bring the stock back to the boil. Stir in the apricots, butter beans and chilli flakes, if using, adding more to taste for a spicier result. Season with salt and pepper. Reduce the heat, cover the pan and simmer for 10 minutes or until all the vegetables are tender.
- Meanwhile, toast the pine nuts in a non-stick frying pan over a moderate heat, stirring constantly, until just beginning to brown and giving off their nutty aroma. Tip the pine nuts onto a board and chop them coarsely.
- Taste the casserole and adjust the seasoning, if necessary, then ladle it into deep bowls. Sprinkle with the chopped pine nuts and parsley or fresh coriander and serve.
Reviews & ratingsAverage global rating:(3)
Reviews in English (4)
Changed ingredients round some to match what was in cupboard and changed cooking method some. Enjoyed the result.-24 Sep 2010
Used different ingredients.Did not have parsnip, pumpkin or beans and partner is allegic to bell peppers, pine nuts and apricots, so left those ingrediants out. Added chopped red chilli, sweet potato, celery and carrot to mix instead. Used a can of tomatoes + can of water and thickened at the end with potatoe I had cooked in microwave, skinned and mashed with a fork. Put spices in flour and tossed chicken in this before frying off then adding to mix latter. Also added grated ginger and finely chopped garlic and some peri peri sauce. So kind of a different recipe really. But was good and hearty and appreciated this base recipe to work from as I was stuck for ideas.Served with couscous and tossed through fresh chopped coriander.-24 Sep 2010
Decided to try this - had no pumpkin or parsnip - so used butternut squash - sweet potato and carrots to make up the veg. I also added garlic and ginger. I served with brown rice and lowfat fromage frais to counter the sweetness. As it cooked I wasn't sure but actually it was very very nice! Next time I will add more chili - extra spices and reduce the apricots by half - too sweet for my taste. Great!Had enough leftover to have with some smoked haddock tonight - really yummy. The remainder I wizzed and watered down to make a portion of soup - really a very versatile dish!-12 Feb 2012
“I loved this recipe. This all started with a can of pumpkin that I wanted to use, but what a nice surprise! I’m vegetarian, so I subbed some ‘mock’ chicken and it worked very well. My two picky kids also enjoyed it!”
What a fun way to catch your guests eye at your next Halloween party! These are fun to assemble for both kids and adults.
Trim or snap off the ends from the green beans, removing any stringy fibers which may run the length of the bean. Not all beans will have this fiber. If the beans are excessively long, they can be cut or broken in half for easier eating.
Boil or steam the beans just until crisp-tender, about 5 to 7 minutes.
If boiling, drain and submerge the beans in an ice-water bath for a minute or two, and drain again.
Melt the butter or heat the olive oil in a sauté pan or skillet over medium-low heat. Add the garlic and sauté just for 1 minute until fragrant do not burn.
Add the green beans to the pan and season to taste with salt, black pepper, cumin, and cayenne pepper. Toss gently and cook just until the beans are heated through.
If using parsley, gently stir it in and sprinkle over the top as a garnish. Serve immediately.
- Add 1 tablespoon lemon zest along with the optional parsley.
- Toss cooked green beans with 1 tablespoon grated Parmesan cheese.
- Add 1/4 cup toasted sliced or slivered almonds along with the optional parsley.
- If boiling the green beans, use half chicken broth and half water in place of all water.
How to Select Green Beans
When buying green beans, choose brightly colored, unblemished ones. Beans that look dull or have brown spots are usually woody. Younger, thinner beans are preferable, as are beans that are firm enough to easily snap in half. If you're not cooking the beans right away, refrigerate them in a plastic bag with a paper towel inserted to absorb excess moisture.
Health Benefits of Green Beans
Green beans are low in calories and fat and contain no cholesterol. Plus they’re a good source of vitamins A, C, and K, folic acid, iron, and fiber.
Green beans contain a high amount of chlorophyll, which potentially can block the carcinogenic effects of highly charred meats.
A study conducted by Harvard Medical School revealed that consuming iron from plant sources like spinach, beans, pumpkin, and green beans might promote fertility in women of child-bearing age.
The vitamin K in green beans can help prevent bone fractures because it improves calcium absorption.
- 2 cups spiralized butternut squash
- 3 tablespoons olive oil, divided
- salt and ground black pepper to taste
- 2 tablespoons butter
- 1 ½ pounds skinless, boneless chicken breasts, thinly sliced
- 1 teaspoon Moroccan spice mix (such as McCormick®), or to taste
- ½ cup orange juice
- ¼ cup chopped dried apricots
- ¼ cup dried cranberries
- ¼ cup chopped dates
- ¼ cup almond slivers
- 2 cups cooked rice
Preheat the oven to 400 degrees F (200 degrees C).
Place spiralized butternut squash in a bowl add 1 tablespoon oil, salt, and pepper. Toss to coat and transfer to a baking sheet.
Bake in the preheated oven until just tender, 7 to 10 minutes.
Heat butter and remaining 2 tablespoons oil in a large saute pan over medium-high heat. Add chicken and sprinkle both sides with Moroccan spice, salt, and pepper to taste. Cover pan and cook, turning occasionally, until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes. Remove chicken and set aside.
Add orange juice, apricots, cranberries, and dates to the same saute pan over medium heat. Cook and stir until orange juice thickens, 3 to 4 minutes. Add almonds and toss to coat. Remove topping from heat.
Plate each portion with butternut squash, cooked rice, chicken, and topping.
MOROCCAN PUMPKIN AND CHICKPEA SOUP INGREDIENTS LIST
I almost always have the ingredients on hand for this easy weeknight soup. Here's what you'll need to make it (full measurements listed in the recipe card below).
- Pumpkin / Squash
- Tinned Chickpeas
- Brown Onion
- Olive Oil – OR you can use coconut oil if you’d prefer.
- Chicken Stock – OR you can use Vegetable Stock if you’d prefer.
- Moroccan Spice Blend - store bought is fine or make your own homemade Moroccan Spice Blend.
By Sue Lau | Palatable Pastime
Roasted Whole Pumpkin with Stuffing is my recipe of the day with the blogging group “From Our Dinner Table”. We post weekly on a variety of topics. This week we are sharing recipes for oven roasted recipes.
I am sharing a recipe for stuffing baked inside a fresh pumpkin. Besides making a great stuffing side dish, it also makes a secondary side dish of roasted pumpkin squash. The squash is scooped out and can be served with butter, cinnamon and brown sugar .
The pumpkin and stuffing did take quite a lot longer to get the stuffing up to temp and the pumpkin tender than I really expected. Before this, I have only roasted halves of pumpkin which I scooped out the pulp to make puree. And of course, that method cooks it much quicker.
But as long as you start early enough before your planned meal, it pretty much takes care of itself, so no worries there. The stuffing is nice and moist with a hint of aroma from the pumpkin, and the squash is nice and tender with that sweet flavor we all crave.
The best part is the pumpkin serves as its own decorative container for the dinner table, which makes a stunning presentation for meals such as a special autumn Sunday dinner, or Thanksgiving feast.
Oven Roasted Recipes
- by Making Miracles by Art of Natural Living by A Day in the Life on the Farm by Sweet Beginnings by Blogghetti by That Recipe by A Kitchen Hoor’s Adventures
- Roasted Whole Pumpkin with Stuffing by Palatable Pastime (You are Here!)
- Servings: 8-10
- Time: 1hr 10mins
- Difficulty: easy
- Large Heavy Bottomed Pan with Lid
- Wooden Spoon
- Chopping Board
- Chopping Knife
- Small Bowl
- Tagine Serving Pot
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!
Roasted Whole Pumpkin with Stuffing
You Might Also Like:
Old Fashioned Bread and Celery Dressing or Stuffing
Traditional moist dressing, baked outside of the bird. I make this when I am cooking a turkey breast without the cavity.
Pumpkin Saffron Rice
Moroccan style pumpkin saffron rice with bits and bobs of pumpkin, raisins, pine nuts, and spice.
Cornbread and Sausage Stuffing
Cornbread stuffing with sausage and dried cranberries is perfect with chicken, turkey, or chops.
Roasted Pumpkin Wedges with Honey, Sesame and Sumac
Roasted Pumpkin Wedges with Honey, Sesame and Sumac adds a little Middle Eastern flavor to roasted and caramelized pumpkin for an extraordinarily different autumn side dish.
White Castle Stuffing or Dressing
The legendary White Castle hamburger makes an appearance in a traditional stuffing or dressing mix, adding a surprisingly delicious flavor twist.
By Sue Lau
This month for Foodie Extravaganza, Lynda Hardy of Reviews, Chews & How-To’s is hosting and decided on the theme of pumpkin. As a group of bloggers, we post once a month on a unified holiday theme. Being October, of course, pumpkin is perfect, as well as being National Pumpkin Month.
I quickly narrowed down my choice of what to make to being a side dish, and from there, rice. I love to cook rice and haven’t got to eat much of it recently. The dilemma for me was that I wanted something with spice to complement the pumpkin- which of course is easy enough.
I just had to decide if I wanted to do something Moroccan or something Jamaican. They are similar enough- but the Jamaican would be definitely hot and spicy. Since I am doing a couple of upcoming spicy posts next week (Honey Sriracha Peanuts and Ghost Cheddar Popcorn) I thought maybe I would lay off the fire and do the Jamaican one some other time, especially if I can make some Jerk Chicken around the same time.
For the rest of dinner with this, I made some roasted chicken with rotisserie rub and had some green beans on the side.
We will have more of that chicken tomorrow for lunch with some Blood-Orange Cranberry Sauce I made with extra fruit from an upcoming event called Freaky Fruits, which is also next week. For that I will be posting recipes for Chayote and Cuitlacoche Enchiladas , and a Passion Fruit Zombie cocktail.
I’ll try to get the cranberry sauce posted very soon along with yet another recipe I did out of extra Freaky Fruits, which was Papaya Halwa .
Pumpkin Saffron Rice
Moroccan-Style Fennel & Chickpea Tagine Recipe
This traditional Moroccan-Style Tagine with a vegan twist is like a warming caramelised stew. Fennel is one of the most potent tastes of this dish, complimented by the many other textures & flavours of cous cous, vegetables and spices. The addition of Chickpeas to this meal makes it smooth and delicious, a really cleansing taste sensation with a powerful after-kick. It is a low fat, oil free meal. Can be enjoyed hot or cold.
Part of our Global Kitchen Series, see it here
- First, finely chop the onions, celery and cloves on a chopping board.
- Next, roughly chop the fennel bulbs, carrots, sweet potato and courgette.
- In a large heavy bottomed pan with lid heat the coconut oil and fry the onions on a LOW HEAT with the salt for 5-8 mins until soft.
- Add the garlic and celery, fry for an additional 5 mins until these have softened too.
- Whilst these are gently frying mix all spice powders, fennel & caraway seeds and cayenne pepper together in a small bowl.
- Add the spice mix to the pan and stir with wooden spoon for a few minutes.
- Then, add the fennel, carrots, potatos and cup of water to the mixture. Leave to cook/steam on a LOW HEAT with the LID ON for up to 10 minutes until the veg is softened.
- Next, drain the chickpeas in a sieve. Add these to the tagine mixture along with the canned tomatoes, courgette and maple syrup.
- Mix gently and shallow, try not to scrape the bottom of the pan. This will disturb the onion layer underneath.
- All the vegetables should be just ubmerged under the sauce at this point.
- Leave to simmer and cook for up to 40 minutes, keeping the LID ON. Stir very occassionally, if you can't help yourself.
- After the 40 minutes, if the mixture still looks very wet simmer for another 10 minutes with the lid off to reduce the liquid a little.
- Once cooked serving on a bed or cous cous or quinoa. Tranfer to a tagine pot.
- Serve and enjoy!
Faye works in Production here at Indigo Herbs, packing the Herbs & Superfoods we all know and love. Outside of work Faye is always busy with creative projects be it painting murals, designing patterns for print, or playing around with food for our Indigo recipe collection. She is also a yoga enthusiast and a swimming instructor.
How to Make Moroccan Chickpea Stew
For this recipe, the only hands-on time is prepping your veggies and opening a few cans. Otherwise, it's easy peasy.
- Onion + garlic: the way I almost always start my dinner recipes
- Sweet bell peppers: feel free to use any color you like! I went with red, but orange, yellow or even green will also work.
- Butternut squash: for me, butternut is the perfect starch for this recipe, but if squash isn’t your thing, you can swap it out with sweet potato or white potato
- Red lentils: they cook down and get all nice and creamy!
- Chickpeas: used as an additional source of protein, while also adding a nice texture.
- Tomato sauce: this helps sweeten up the stew, but also has a nice thickness as well
- Veggie broth: which again, is a simple way to add flavor while also cooking all the ingredients. Feel free to swap this with chicken broth if you’re not veg.
- Spices: with fresh ginger, turmeric, cinnamon, cumin, paprika and pepper, this stew comes alive with flavor and spice
And all you need to do? Add everything into your slow cooker, turn it on and let it simmer away!
Zafrani Saffron Linguine in herbed spiced Moroccan style Butter
Published: Sep 14, 2015 Modified: Aug 26, 2020 By Sujata Shukla This blog generates income via ads. This post may contain affiliate links. PepperOnPizza may earn a commission for purchases made after clicking these links. View our disclosure policy for details
Zafrani Saffron Linguine in Moroccan butter
Ottolenghi's original recipe describes how to make the saffron pasta from scratch, and also suggests that if a dried pasta is used, a good pinch of saffron threads be added to the water when boiling the pasta. As I have used dried zafrani or saffron linguine for the Tagliatelle in Moroccan Butter Recipe, I skipped this step, though I have detailed it in the recipe.
To cook the Pasta, I used one of my favourite additions in the kitchen, a pasta cooker. This one has two sieved containers, which can be used for boiling and draining, or for steaming. Either way, the heavy pot need not be lifted and drained at the sink or using a colander, as the sieved container just has to be lifted out of the pot, and the water allowed to drain back into the pot.
The Butter sauce is easy to put together and dinner aka Saffron Linguine in spiced Butter Sauce, was on the table less than 30 minutes after I started making it.
The fresh herbs - parsley and mint, and the spices ranging from cinnamon and pepper to coriander, paprika and turmeric brought out a bouquet of flavours, while the pine nuts gave that bit of crunch and contrasting texture to the saffron linguine. Toss the pasta in herbed spiced butter sauce
There is so much variety in Ottolenghi's cook books, and the recipes are straight forward and usually simple to make. Sourcing the ingredients is also now not difficult as I have the access to farm fresh zero pesticide vegetables and herbs from First Agro Farms, Mysore.
I plan to make all the recipes in Plenty, one by one, before I move on to Plenty More and then to other recipes from Ottolenghi's web site and cookbooks.
With this fragrant amazing saffron Linguine from Food Hall, and fresh herbs from First Agro Farms, here goes now for my Saffron Linguine in spiced Butter sauce. Sometime soon, I must try out actually making the linguine or tagliatelle, instead of using store bought pasta, but this dish did turn out uber delicious!