Moroccan Chickpea Stew
A hearty and flavorful one-pot Moroccan chickpea stew perfect for a dairy-free summer meal. Packed with warm spices and fresh vegetables, this stew is a satisfying dish for four people.
- Prep Time: 15 min
- Cook Time: 30 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 1 tbsp olive oil
- ½ onion, chopped
- 1 ½ cloves garlic, minced
- ½ red bell pepper, diced
- ½ carrot, diced
- ½ zucchini, diced
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp smoked paprika
- ½ 1/2 tsp turmeric
- ½ 1/4 tsp cinnamon
- ½ 1/4 tsp cayenne pepper (optional)
- ½ can (15 oz) chickpeas, drained and rinsed
- ½ can (14 oz) diced tomatoes
- 1 cups vegetable broth
- ½ 1/2 cup dried apricots, chopped
- ½ Salt and pepper to taste
- ½ Fresh cilantro, for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add the onion and garlic, sauté until fragrant.
- Add the bell pepper, carrot, and zucchini. Cook for 5 minutes until slightly softened.
- Stir in the cumin, coriander, paprika, turmeric, cinnamon, and cayenne pepper. Cook for another minute.
- Add the chickpeas, diced tomatoes, vegetable broth, and dried apricots. Season with salt and pepper.
- Bring the stew to a simmer, then reduce heat and let it simmer for 20 minutes, stirring occasionally.
- Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro.
- Enjoy the Moroccan chickpea stew on its own or with a side of couscous or crusty bread.
Nutritional Estimates
Per serving · 2 servings total
| calories | 320 |
|---|---|
| protein | 9g |
| carbohydrates | 48g |
| fat | 12g |
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