Meatless Moghrabieh Stew

Name: Meatless Moghrabieh Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 2 cups Maftoul or Moghrabieh (Lebanese Cuscus); - 8 cups Vegetable stock, divided.; - 1/2 kg small onions, peeled left whole.; - 2 cans Chickpeas, divided, washed and drained.; - 4 tablespoons olive oil.; - 2 teaspoon of caraway.; - 1 teaspoon ground cinnamon.; - 1 teaspoon of Lebanese 7 spices or allspice.

4 steps

Prep:10minCook:30min

Moghrabieh (*Pearl Couscous or Lebanese Couscous) is a traditional Lebanese dish, contains chickpeas, caramelized pearl onions, with or without chicken, cooked in a flavorful aromatic spiced broth. * Pearl couscous or Moghrabieh is made from a moistened bulgur wheat paste, rolled into small balls, then coated with finely ground hard white wheat flour and dried. Traditionally, it was hand-rolled and sun dried. Nowadays, Mograbieh can be purchased from any middle-eastern stores, some local grocer also stock pearl couscous or you can buy Moghrabieh online. This recipe is a Meatless version of Moghrabieh Stew which is very popular in the city of Tripoli, Lebanon .

Updated at: Thu, 17 Aug 2023 04:41:36 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories655.1 kcal (33%)

Total Fat14.1 g (20%)

Carbs106.4 g (41%)

Sugars15 g (17%)

Protein28.3 g (57%)

Sodium782.5 mg (39%)

Fiber16.3 g (58%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

2 cupsMaftoul

or Moghrabieh, Lebanese Cuscus

8 cupsVegetable stock

divided

0.5kgonions

small, peeled left whole

2 cansChickpeas

divided, washed and drained

4 tablespoonsolive oil

2 teaspooncaraway

1 teaspoonground cinnamon

1 teaspoonLebanese 7 spices

or allspice

Instructions

Step 1

In a large saucepan with 4 tbsp olive oil, sauté the onion and sweat until translucent and golden brown, about 5 to 7 minutes, cover with the lid, stirring occasionally, remove from the saucepan and set aside.

Step 2

In the same saucepan, add the Moghrabieh (pearl couscous) and 6 cups of vegetable stock, cook for 15 minutes with the lid on, stirring occasionally to avoid Moghrabieh stiking to the bottom of the saucepan.

Step 3

Add 2 cans of the drained chickpeas, browned onions and the spices to the saucepan, coat everything evenly, then turn heat to medium low, cover & cook for another 10 minutes, stirring occasionally.

Step 4

To serve, pour Moghrabieh into a serving plate, spread 3/4 of chickpeas and the caramelized onions then pour a generous amount of sauce over it. (Add the balance of chickpeas to the sauce and serve it separately in saucer aside).

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