Stuffed Onions - Moroccan Style

Name: Stuffed Onions - Moroccan Style
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 4 medium onions; 1.5 cup cooked basmati rice; 0.5 cup cooked chickpeas; 3 tbsp dried currants; 2 tbsp chopped parsley; 1 tbsp lemon juice; 0.5 tbsp cumin; 0.25 tsp paprika; 0.25 tsp cinnamon; salt and pepper; 1 cup vegetable broth; 1 tsp extra virgin olive oil; 1 tbsp apple cider vinegar

Oven-baked chickpeas, basmati rice and currants, warmed with cumin and paprika.

1 hr · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 30 min · Cook 30 min · 60 min total
Difficulty: medium

1
Preheat oven to 375 degrees. Peel onions and cut tops (at point where sides curve in). Cook in a large pot of boiling water for 2 minutes.
2 min
2
Remove with slotted spoon. When cool, scoop flesh out with a melon baller. Shells should be about 2 layers thick.
3
In a medium bowl, combine rice, chickpeas, currants, parsley, lemon juice, and spices. Pack into the onion shells.
4
Place stuffed onions in a 8 inch square baking dish. Pour in veggie broth and drizzle onions with olive oil.
5
Bake about 30 minutes (onions should be tender when pierced with a knife). Place onions on a nice serving plate.
30 min
6
Pour cooking liquid into a small pot. Add vinegar to liquid and boil until reduced to 1/4 cup.
7
Pour 1 tablespoon over each onion and serve.

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.
Swaps: apple cider vinegar: White wine vinegar is alcohol-derived, so this recipe uses apple cider vinegar.