Ingredients
Moroccan spice blend
- 1 teaspoon turmeric
- 1 teaspoon whole coriander
- 1 teaspoon cumin crushed with mortar
- 1 teaspoon pestle
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
Moroccan coconut corn chowder
- 2 tablespoons coconut oil (or substitute olive oil)
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tablespoon finely fresh grated ginger
- 1 recipe of Moroccan spice blend (see above)
- 400 gr. coconut milk
- 4 cups of vegetable stock (or substitute chicken stock)
- 2 cups baby potatoes cut into bite size pieces
- 2 cups of butternut squash cut into 1 inch pieces
- 2 red peppers, diced
- 2 cups of frozen corn kernels
- 425 gr. of cooked chickpeas or a can, drained and rinsed)
- 1 lime
- Parlsey or cilantro, chopped to garnish
Method
Moroccan spice blend
- Mix all the ingredients together.
Moroccan coconut corn chowder
- In a large pot set over medium heat, melt the coconut oil. Add the onions and cooked until softened.
- Add the garlic, ginger, and the spices.
- Stir and cook until it becomes fragrant, about 30″.
- Add the coconut milk, stock, potatoes, and butternut squash.
- Cook covered for 15′.
- Add the peppers, corn and chickpeas.
- Simmer uncovered for 15′ or until peppers are tender.
- Right before serving add the juice of 1/2 a lime (this is what makes the flavors of the chowder come to life).
- Serve with a wedge of lime and chopped fresh cilantro or parsley.