Mar 20, 2012

Moroccan Veal with Chickpeas and Onions

Since I am a southerner by birth and grew up with southern parents, I know a thing or two about beans.  We have ate pinto beans, butter beans, and navy beans.  We eat them with fried chickn and cornbread and as often as we could because that was the ultimate southern meal.  However, when I came in contact with Moroccan cuisine I came in contact with garbanzo beans.  Afterall, I had never heard of them until I saw Roseann Barr on a commerical talking about them.  She was really advertising pizza, but all I really remember was the beans.  Anyway, I just discovered this recipe and it contains veal.  I used a pressure cooker for this one too. 


1 lb veal, cut into small pieces
1 1/2 large onions, sliced thin
3 tbs olive oil
2 tbs or more ghee or butter
1 tsp ginger
1 tsp paprika
1 tsp turmeric
a pinch of saffron
6-8 sprigs each of parsley and cilantro, finely chopped
salt\pepper to taste
2 cans of chickpeas, drained
1-2 cups of water

Take a pressure cooker (or regular large cooking pot) and place over medium heat.  Add the oil and the meat cubes, cooking until the meat is brown.  Next, add the onions, parsley, cilantro, and all of the spices.  Saute until the onions are translucent. Add enough water to cover the meat by an inch or two.  Place the lid on the pressure cooker and cook for about 20-30 minutes or until the meat in tender.  If using a regular cooking pot cook until the meat is tender, this may take an hour.  Once tender, add the garbanzo beans.  Place the lid back on and cook for an additional 20 minutes or longer if needed. This is not to be like soup.  The sauce needs to be somewhat thick. Serve with French or Italian bread or Khobtz or cornbread.  Enjoy!