Moroccan-style Feijoada

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. 1.
   Drain the soaked chickpeas and rinse them thoroughly.
2. 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. 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. 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. 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. 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. 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.