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Moroccan-Spiced Chickpea Stew
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Ingredients
- 2 tablespoons of olive oil
- 1 chopped onion
- 3 minced garlic cloves
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cinnamon
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of cayenne pepper
- 1 can (15 ounces) of diced tomatoes
- 2 cups of vegetable broth
- 1 can (15 ounces) of drained and rinsed chickpeas
- 2 medium carrots chopped into bite-sized pieces
- 1 medium zucchini sliced
- 1 cup of baby spinach
- 1/2 cup of raisins
- Juice of 1 lemon
- Fresh cilantro for garnish
- A sprinkle of paprika for garnish
- Salt to taste
- Pepper to taste
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion and sauté until translucent, about 5 minutes.
- Stir in 3 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of ground cinnamon, 1 teaspoon of smoked paprika, and 1/2 teaspoon of cayenne pepper. Cook for another 2 minutes until fragrant.
- Add 1 can (15 ounces) of diced tomatoes, 2 cups of vegetable broth, 1 can (15 ounces) of drained and rinsed chickpeas, and 2 medium carrots chopped into bite-sized pieces. Stir to combine the ingredients.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally.
- After 20 minutes, add 1 medium zucchini sliced, 1 cup of baby spinach, and 1/2 cup of raisins. Continue to simmer for an additional 10 minutes, until the zucchini is tender.
- Season the stew with salt and pepper to taste, and stir in the juice of 1 lemon just before serving.
- Serve the stew hot, garnished with fresh cilantro and a sprinkle of paprika, if desired.
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