
Recipe
Moroccan-style Feijoada
Exotic Moroccan Feijoada: A Fusion of Brazilian and Moroccan Flavors
4.6 out of 5
In the vibrant world of Moroccan cuisine, we bring you a unique twist on the classic Brazilian dish, Feijoada. This Moroccan-style Feijoada combines the rich flavors of Brazil with the aromatic spices of Morocco, resulting in a tantalizing fusion that will transport your taste buds to a whole new culinary experience.
Metadata
Preparation time
20 minutes
Cooking time
2 hours
Total time
2 hours and 20 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Gluten-free, Dairy-free, Nut-free, Egg-free, Low-carb
Allergens
N/A
Not suitable for
Vegan, Vegetarian, Paleo, Keto, High-protein
Ingredients
While the original Brazilian Feijoada is traditionally made with black beans, pork, and various cuts of meat, our Moroccan adaptation replaces the black beans with chickpeas and introduces Moroccan spices such as cumin, coriander, and cinnamon. This fusion creates a delightful blend of flavors that pays homage to both cuisines. We alse have the original recipe for Feijoada (Brazil), so you can check it out.
-
2 cups (400g) dried chickpeas, soaked overnight 2 cups (400g) dried chickpeas, soaked overnight
-
1 tablespoon olive oil 1 tablespoon olive oil
-
1 onion, finely chopped 1 onion, finely chopped
-
3 cloves of garlic, minced 3 cloves of garlic, minced
-
1 teaspoon ground cumin 1 teaspoon ground cumin
-
1 teaspoon ground coriander 1 teaspoon ground coriander
-
1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
-
1 teaspoon paprika 1 teaspoon paprika
-
1 bay leaf 1 bay leaf
-
2 tomatoes, diced 2 tomatoes, diced
-
1 red bell pepper, diced 1 red bell pepper, diced
-
1 carrot, diced 1 carrot, diced
-
200g beef, cubed 200g beef, cubed
-
200g lamb, cubed 200g lamb, cubed
-
200g chicken, cubed 200g chicken, cubed
-
200g merguez sausage, sliced 200g merguez sausage, sliced
-
Salt and pepper to taste Salt and pepper to taste
-
Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
Nutrition
- Calories (kcal / KJ): 450 kcal / 1884 KJ
- Fat (total, saturated): 15g, 5g
- Carbohydrates (total, sugars): 40g, 8g
- Protein: 35g
- Fiber: 12g
- Salt: 1.5g
Preparation
-
1.Drain the soaked chickpeas and rinse them thoroughly.
-
2.In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
-
3.Add the ground cumin, coriander, cinnamon, paprika, and bay leaf to the pot. Stir well to combine the spices with the onion and garlic.
-
4.Add the diced tomatoes, red bell pepper, and carrot to the pot. Cook for a few minutes until the vegetables start to soften.
-
5.Add the cubed beef, lamb, chicken, and sliced merguez sausage to the pot. Season with salt and pepper to taste. Cook until the meat is browned on all sides.
-
6.Pour enough water into the pot to cover all the ingredients. Bring to a boil, then reduce the heat to low and simmer for about 2 hours, or until the chickpeas are tender and the flavors have melded together.
-
7.Serve the Moroccan-style Feijoada hot, garnished with fresh chopped cilantro.
Treat your ingredients with care...
- Chickpeas — Make sure to soak the dried chickpeas overnight to ensure they cook evenly and become tender.
Tips & Tricks
- For a spicier kick, add a pinch of cayenne pepper or harissa paste to the Feijoada.
- Serve the Feijoada with a side of couscous or crusty Moroccan bread to soak up the flavorful sauce.
- If you prefer a thicker consistency, mash some of the cooked chickpeas with a fork before serving.
- Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.
- Feel free to customize the meat selection based on your preferences or availability.
Serving advice
Serve the Moroccan-style Feijoada in individual bowls, accompanied by a generous portion of couscous or Moroccan bread. Garnish with fresh chopped cilantro for a burst of freshness.
Presentation advice
To enhance the presentation, sprinkle a pinch of paprika or ground cumin on top of the Feijoada before serving. You can also add a lemon wedge on the side for a touch of acidity.
More recipes...
For Feijoada (Brazil) » Browse all
For Brazilian cuisine » Browse all
For Moroccan cuisine » Browse all
More Brazilian cuisine dishes » Browse all

Mousse de maracujá
Passion Fruit Mousse
Mousse de maracujá is a popular Brazilian dessert made with passion fruit pulp and whipped cream. It is a light and refreshing dessert that is...

Acaçá
Acaçá is a traditional Brazilian sweet and creamy dish made with cornmeal and coconut milk. It is often served as a dessert or snack.

Canjica
Canjica is a traditional Brazilian dessert made from white corn kernels, milk, and sugar. It's a creamy and sweet treat that is perfect for cold...
More Moroccan cuisine dishes » Browse all

Tanjia
Moroccan slow-cooked lamb
Tanjia is a traditional Moroccan dish that consists of slow-cooked beef or lamb with spices and preserved lemons. The dish is known for its tender...

Tfaya
Caramelized Onion and Raisin Sauce
Tfaya is a traditional Moroccan dish that is typically served during special occasions such as weddings and religious holidays. It is a sweet and...

Fekkas
Fekkas is a traditional Moroccan cookie that is made with almonds and spices. These cookies are very easy to make, and they are perfect for...