Kofte Chorizo Stew Moroccan
Dive into the bold, aromatic flavors of Moroccan cuisine with this Kofte Chorizo Stew! This hearty recipe combines tender homemade beef kofte, smoky chorizo sausage, and a rich, spiced tomato broth infused with cumin, coriander, smoked paprika, and a hint of cinnamon for a warming, fragrant dish. Packed with protein from chickpeas and simmered to perfection, this stew is both comforting and full of complex layers of taste. Serve it with fluffy couscous, warm crusty bread, or steamed rice for a satisfying meal that’s perfect for cozy nights or entertaining guests. With minimal prep and just 40 minutes of cooking, this one-pot wonder brings global flavors to your table in no time!
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Recipe Information
Ingredients
- 500 grams Ground beef
- 200 grams Chorizo sausage
- 50 grams Breadcrumbs
- 1 large Egg
- 4 cloves Garlic cloves
- 1 large Onion
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Smoked paprika
- 1 Cinnamon stick
- 400 grams Chopped tomatoes
- 400 grams Canned chickpeas
- 500 ml Chicken stock
- 2 tablespoons Olive oil
- 20 grams Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
In a large bowl, combine the ground beef, breadcrumbs, egg, 2 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon ground coriander, salt, and black pepper. Mix well.
Shape the mixture into small, round kofte (meatballs) approximately 2 centimeters in diameter. Set aside.
Slice the chorizo into thin rounds and finely dice the onion. Mince the remaining 2 garlic cloves.
Heat 1 tablespoon of olive oil in a large deep skillet or Dutch oven over medium heat. Add the kofte and cook until browned on all sides (about 5-7 minutes). Remove the kofte and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the onion and garlic until softened and golden, about 3-5 minutes.
Stir in the sliced chorizo and cook for another 3 minutes, allowing the oils to release and flavors to combine.
Add the ground cumin, ground coriander, smoked paprika, and cinnamon stick to the skillet. Stir well to toast the spices for 1 minute.
Pour in the chopped tomatoes and chicken stock. Bring the mixture to a simmer and season with a pinch of salt and pepper to taste.
Return the browned kofte to the skillet along with the drained chickpeas. Stir gently to combine.
Cover the skillet with a lid, reduce the heat to low, and let the stew simmer for 25-30 minutes, stirring occasionally to prevent sticking.
Taste the stew and adjust seasoning if necessary. Remove the cinnamon stick before serving.
Garnish the stew with freshly chopped parsley and serve hot, either on its own or with warm crusty bread, couscous, or rice.
Nutrition Facts
Calories |
895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 75% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 183 mg | 61% | |
| Sodium | 1922 mg | 84% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 9.5 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 143 mg | 11% | |
| Iron | 8.9 mg | 50% | |
| Potassium | 856 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
