Stuffed Onions - Moroccan Style Recipe

Name: Stuffed Onions - Moroccan Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium onions; 1 1/2 cups cooked basmati rice; 1/2 cup cooked chickpeas; 3 tablespoons dried currants; 2 tablespoons chopped parsley; 1 tablespoon lemon juice; 1/2 tablespoon cumin; 1/4 teaspoon paprika; 1/4 teaspoon cinnamon; salt and pepper; 1 cup vegetable broth; 1 teaspoon extra virgin olive oil; 1 tablespoon white wine vinegar

Servings: persons

4 medium onions
1 1/2 cups cooked basmati rice
1/2 cup cooked chickpeas
3 tablespoons dried currants
2 tablespoons chopped parsley
1 tablespoon lemon juice
1/2 tablespoon cumin
1/4 teaspoon paprika
1/4 teaspoon cinnamon
salt and pepper
1 cup vegetable broth
1 teaspoon extra virgin olive oil
1 tablespoon white wine vinegar

1
Preheat oven to 375 degrees.
2
Peel onions and cut tops (at point where sides curve in).
3
Cook in a large pot of boiling water for 2 minutes.
4
Remove with slotted spoon.
5
When cool, scoop flesh out with a melon baller.
6
Shells should be about 2 layers thick.
7
In a medium bowl, combine rice, chickpeas, currants, parsley, lemon juice, and spices.
8
Pack into the onion shells.
9
Place stuffed onions in a 8 inch square baking dish.
10
Pour in veggie broth and drizzle onions with olive oil.
11
Bake about 30 minutes (onions should be tender when pierced with a knife).
12
Place onions on a nice serving plate.
13
Pour cooking liquid into a small pot.
14
Add vinegar to liquid and boil until reduced to 1/4 cup.
15
Pour 1 tablespoon over each onion and serve.

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 medium onions, 1 1/2 cups cooked basmati rice, 1/2 cup cooked chickpeas, 3 tablespoons dried currants, and more.

Yes, Stuffed Onions - Moroccan Style falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Onions - Moroccan Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions