moroccan-stew-with-chicken-and-pearl-onions

Moroccan Stew with Chicken and Pearl Onions

1 Review Add a Pic
  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
Vicki
Recipe by  Vicki

“This is a very healthy and incredibly delicious soup! Serve with naan (Indian-style flat bread) and a salad and you'll have a wonderful dinner for a fall or winter evening! Replace chicken with a can of chickpeas for a vegetarian version. You can also vary the vegetables to your preference.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Heat olive oil in a stockpot over medium heat. Cook and stir celery, chopped onion, and bell pepper in hot oil until softened, about 5 minutes. Stir garlic into the celery mixture; cook and stir until fragrant, about 1 minute more.
  2. Pour vegetable broth into the pot; add tomatoes, carrots, potatoes, pearl onions, thyme, salt, and pepper. Bring the broth to a boil, reduce heat to medium-low, and simmer until the vegetables are tender, about 20 minutes.
  3. Stir chicken and red pepper flakes to the pot; cook until the chicken is hot, 5 to 10 minutes. Stir vinegar into the soup just before serving.

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Review (1)

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mr oh yes
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mr oh yes

oh yes very to good and tasty oh yes

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 262 cal
  • 13%
  • Fat
  • 6.5 g
  • 10%
  • Carbs
  • 38.7 g
  • 12%
  • Protein
  • 13.5 g
  • 27%
  • Cholesterol
  • 24 mg
  • 8%
  • Sodium
  • 541 mg
  • 22%

Based on a 2,000 calorie diet

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Make-Ahead Vegetarian Moroccan Stew

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Chicken and Fresh Tomato Slow Cooker Stew