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One Pot Moroccan Lettuce Wraps with Rice And Vegetables

Hearty vegetables bathed in a classic Moroccan sauce served over a bed of rice in a lettuce cup.
Print Recipe
Prep Time 5 minutes
Cook Time 13 minutes
Course Main Course
Cuisine Indian
Servings 6

Equipment

  • 1 large skillet with lid
  • Wooden spatula

Ingredients
  

  • 1/4 cup olive oil, more for later
  • 1 large yellow onion peeled and chopped
  • 1-2 medium sweet potatoes diced small
  • 1 large bell pepper chopped
  • 1 jar Harissa sauce or shakshuka sauce
  • 2 cloves garlic minced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon turmeric
  • 2 cups whole peeled tomatoes drained
  • 1-2 tablespoons tomato paste
  • 2 cups chickpeas rinsed and drained
  • 1/2 cup dried apricots chopped
  • 1 cup vegetable broth
  • Dash Lemon juice
  • Cilantro chopped
  • Parsley chopped
  • Rice of choice
  • Lettuce cups

Instructions
 

  • In a large heavy pot or Dutch oven, heat olive oil over medium heat until just shimmering. Add onions, sweet potatoes, and peppers. Sauté for 5-8 minutes covered, stirring occasionally until vegetables are medium firm.
  • Season with sauce, garlic and spices. Toss to combine. Add tomatoes, paste, apricots, broth, chickpeas, and lemon.
  • Cook covered for 5-8 minutes on medium-high heat, mixing regularly with a wooden spoon. Cook longer until potatoes are tender.
  • Place a spoonful of rice each lettuce cup then add a spoonful of mixture. Sprinkle with fresh parsley and cilantro. Enjoy!
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
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