Moroccan-style Hot Pot

Ingredients

While the original Chinese Hot Pot is typically prepared with a savory broth and a variety of meats and vegetables, this Moroccan adaptation incorporates the rich flavors of Moroccan spices such as cumin, coriander, and paprika. The addition of aromatic herbs like mint and cilantro adds a refreshing twist to the dish. The Moroccan-style Hot Pot also includes traditional Moroccan ingredients like chickpeas and preserved lemons, giving it a unique and authentic Moroccan touch. We alse have the original recipe for Hot Pot, so you can check it out.

• 1 tablespoon olive oil (15ml) 1 tablespoon olive oil (15ml)
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (optional for extra heat) 1/4 teaspoon cayenne pepper (optional for extra heat)
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 can diced tomatoes (400g) 1 can diced tomatoes (400g)
• 1 cup (200g) cooked chickpeas 1 cup (200g) cooked chickpeas
• 1 preserved lemon, sliced 1 preserved lemon, sliced
• 1 cup (150g) diced carrots 1 cup (150g) diced carrots
• 1 cup (150g) diced potatoes 1 cup (150g) diced potatoes
• 1 cup (150g) diced zucchini 1 cup (150g) diced zucchini
• 1 cup (150g) diced bell peppers 1 cup (150g) diced bell peppers
• Salt and pepper to taste Salt and pepper to taste
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 45g, 10g
• Protein: 8g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the sliced onion and minced garlic, and sauté until the onion becomes translucent.
2. 2.
   Add the ground cumin, ground coriander, paprika, turmeric, cinnamon, and cayenne pepper (if using). Stir well to coat the onions and garlic with the spices.
3. 3.
   Pour in the vegetable broth and diced tomatoes. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes.
4. 4.
   Add the cooked chickpeas, preserved lemon slices, diced carrots, potatoes, zucchini, and bell peppers to the pot. Season with salt and pepper to taste.
5. 5.
   Cover the pot and simmer for 20-25 minutes, or until the vegetables are tender.
6. 6.
   Serve the Moroccan-style Hot Pot hot, garnished with fresh mint leaves and cilantro leaves.

Treat your ingredients with care...

• Preserved lemon — Rinse the preserved lemon slices under cold water before using to remove excess saltiness. Remove the pulp and use only the rind for the hot pot.

Tips & Tricks

• For an extra burst of flavor, toast the ground spices in a dry pan before adding them to the pot.
• Adjust the spiciness of the hot pot by increasing or decreasing the amount of cayenne pepper.
• Serve the hot pot with couscous or crusty bread to soak up the flavorful broth.
• Customize the vegetable selection based on seasonal availability.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Moroccan-style Hot Pot in individual bowls, allowing each person to garnish their own portion with fresh mint leaves and cilantro leaves. Accompany the hot pot with warm crusty bread or fluffy couscous for a complete and satisfying meal.

Presentation advice

Present the Moroccan-style Hot Pot in a large, colorful serving dish, allowing the vibrant vegetables and aromatic broth to take center stage. Garnish with a sprinkle of fresh herbs for an added pop of color.