I’ll be honest. I’ve never been to Morocco. Or even close by. Or outside of the ten or so states and two provinces I’ve visited. So I’ll tell you right now–with my lack of travel and limited access to ingredients, this Moroccan Chickpea Stew might be balked at in Morocco.
But that’s okay. Because it’s darn delicious.
Considering the weather is still in the chilly numbers, stews are still making their way into my repertoire. I know, I know – so many stews. But I love them! And this comforting stew highlights my favourite winter green, combining a rich mushroom flavour with kale and chewy, short grain, brown rice. You can also use quinoa in place of the rice.
Mushroom Stew with Kale and Brown Rice
vegan, gluten-free, allergen-free
Makes 4 to 6 servings
You’ll need:
1/2 ounce dried black trumpet mushrooms
4 cups boiling water
1 tablespoon extra virgin olive oil
2 medium red onions, chopped
6 cups thickly sliced cremini mushrooms
4 large garlic cloves, minced
heaping 3/4 cup dried short grain brown rice (recommend: Lundberg)
6 cups vegetable or mushroom broth (see my article on making your own vegetable broth)
2 teaspoons dried thyme, crushed
1 teaspoon dried parsley
3/4 teaspoon dried sage
2 bay leaves
8 to 12 cups packed chopped kale, stemmed and washed (depending on how much you love it… just add a little more broth if you want to add more (we do!))
salt and freshly ground pepper to taste
Directions:
Place the dried mushrooms in a measuring cup and cover with 4 cups of boiling water. Let sit for 30 minutes.
Meanwhile, heat oil in a large Dutch oven, and add the onions. Cook until tender, then add the cremini mushrooms. Once they let out their juices and are tender, add the garlic, and salt to taste. Cook for a few more minutes, stirring often, until fragrant.
After the dried mushrooms have soaked, set a strainer over top of a large bowl, and line it with cheesecloth or a fine sieve. Drain the mushrooms into the bowl. Rinse the mushrooms once, squeezing out any excess water. This removes any debris left on the mushrooms. Give them a rough chop.
Add the mushrooms, rice, mushroom soaking liquid, vegetable broth, and seasonings (thyme, parsley, sage, bay leaves) to the Dutch oven. Add salt to taste. Bring to a boil, reduce to a simmer. Cover and let simmer for 40 minutes.
After 40 minutes, add the kale to the soup, and allow to cook another 15 minutes. Add more salt and fresh ground pepper to taste.
