Moroccan Chickpea B’Stilla-Sweet, Savory and Showy By Robin Asbell

Moroccan Chickpea B’Stilla-Sweet, Savory and Showy By Robinas Bell 2

Moroccan food is a treasure trove of plant based flavors. Their traditional dishes, like tagine, are usually graced with plenty of vegetables, spices, sweet and tart balance, and fresh herbs. When I visit Moroccan restaurants, though, the vegetarian tagine is usually pretty bland, while the meat based dishes get all the attention. 

RatingDifficultyIntermediate
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Moroccan Chickpea B’Stilla-Sweet, Savory and Showy By Robinas Bell 2
Yields8 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

That is why I like to make my own versions of Moroccan food, and borrow the combinations from the meaty recipes and use them to make spectacularly tasty plant based dishes.

 2 cups chopped onion
 1 tsp ground cumin
 ½ tsp cayenne
 1 ½ cups cooked chickpeasdrained and rinsed
 1 cup pitted prunessliced
 1 cup dried apricotchopped
 ¾ tsp salt
 2 tsp fresh lemon zest
 1 tbsp fresh lemon juice
 1 cup coconut milk
 10 full sheets filo dough
 ½ cup whole almonds toasted and coarsely chopped
 ½ cup melted coconut oil

Ingredients

 2 cups chopped onion
 1 tsp ground cumin
 ½ tsp cayenne
 1 ½ cups cooked chickpeasdrained and rinsed
 1 cup pitted prunessliced
 1 cup dried apricotchopped
 ¾ tsp salt
 2 tsp fresh lemon zest
 1 tbsp fresh lemon juice
 1 cup coconut milk
 10 full sheets filo dough
 ½ cup whole almonds toasted and coarsely chopped
 ½ cup melted coconut oil
Moroccan Chickpea B’Stilla-Sweet, Savory and Showy By Robin Asbell

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