Moroccan Stew
Ingredients
A note about gluten: When gluten-free chicken broth is used, this recipe is gluten free.
1 tbsp.
Kowalski's Extra Virgin Olive Oil
½ cup
diced red onion
1
yellow bell pepper, stemmed, seeded and diced
1 tsp.
Kowalski's Ground Cinnamon
1 tsp.
Kowalski's Ground Ginger
1 tsp.
Kowalski's Ground Organic Cumin
1 tsp.
kosher salt
½ tsp.
freshly ground Kowalski's Black Peppercorns
¼ tsp.
Kowalski's Cayenne Pepper
4 cups
chicken broth
28 oz.
canned crushed tomatoes
½ lb.
Kowalski's Signature Kansas City Style BBQ Smoked Pulled Chicken (from the Meat Department)
15 oz.
canned chickpeas, rinsed and drained
⅓ cup (about 10)
diced dried apricots
1 tbsp.
Kowalski's Pure Honey
2 tbsp.
freshly squeezed lemon juice
- mashed potatoes, for serving
- garnishes, to taste: toasted sliced almonds, freshly grated lemon zest and chopped fresh Italian parsley
Directions
- Heat oil in a large, deep pot over medium-high heat. Add onions and bell pepper; cook until soft and onions are translucent (6-9 min.).
- Add next 6 ingredients (through cayenne pepper); cook and stir until fragrant (1-2 min.).
- Stir in broth. Add next 5 ingredients (through honey); bring to a boil.
- Reduce heat to low; simmer, uncovered, until chickpeas are tender and soup is thoroughly hot (about 20 min.).
- Stir in lemon juice.
- Serve over mashed potatoes; garnish to taste.
Tasty Tip:
- This recipe features plenty of heat from cayenne pepper to contrast the sweetness of the BBQ meats, tomatoes, corn and apricots. If you're wary of the spice level, start with ½ the amount of dried pepper called for and work your way up, tasting until your desired flavor balance is achieved.
- Diced smoked and uncured sausage is a great substitute for the pulled chicken in this recipe. Look for a range of varieties, including Kielbasa and Andouille, in the Meat Department.
