Nosmo's Moroccan Chili
Submitted by dali
Hearty Moroccan-spiced lentil chili with orange, cinnamon, cardamom and fresh vegetables. Pressure cooker ready in minutes, served over couscous for a warming vegetarian weeknight meal.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minThis isn’t your standard chili. Nosmo’s Moroccan Chili swaps the usual beans-and-beef playbook for brown lentils simmered with whole cloves, cinnamon sticks, and cardamom, all brightened by fresh-squeezed orange juice.
The orange halves stud with cloves and buried right in the pot infuse the broth with a citrusy, aromatic warmth that’ll fill your kitchen with the scent of a Marrakech spice market.
A pressure cooker gets everything fork-tender in just 11 minutes, making this a legitimate weeknight option despite its exotic flavor profile.
Serve it spooned over fluffy couscous and you’ve got a vegetarian main that even the carnivores will fight over.
Chef Tips
- Wash your leeks thoroughly. Slice them lengthwise and fan the layers under running water to flush out trapped grit and sand.
- Don’t skip the clove-studded orange. It’s the signature move here, infusing the broth with a warm citrus backbone you can’t replicate any other way.
- Use natural pressure release if you prefer your lentils to hold their shape rather than turning to mush.
Ingredients
Directions
Cut orange in half and squeeze juice. Reserve juice.
Stick 6 cloves into each half of the orange.
Set aside.
Heat olive oil in the pressure cooker.
Add garlic, onions, leeks.
Sauté until leeks are wilted.
Add celery, red pepper, carrots and mushrooms.
Sauté for another couple of minutes over medium high heat.
Add stock, tomatoes, coriander, cardamom, cinnamon, lentils, reserved orange juice and orange halves.
Make sure orange halves are buried in the stew.
Lock lid in place, bring up to pressure.
Cook for 11 minutes.
Release pressure.
Season with salt and pepper. Serve over couscous.
*Note: make sure to wash the leeks well. Mud tends to get caught inside them and there is nothing worse than girt in your stew.
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