CHICKPEA + VEGGIE MOROCCAN STEW

Posted

DifficultyIntermediateCategory, , ,
Prep Time10 minsCook Time20 minsTotal Time30 mins
Yields1 Serving

It’s one of those perfect one-pot dishes that comes together in 30-ish minutes, relies a lot on pantry goodies, and is super easy on the wallet. Triple win! Unlike the traditional tajine that simmers on a stove top, or bakes in a low oven for hours, this stew is a bit of a cheat, but is reminiscent of the original, with not as much fuss, making it suitable for any night of the week.

 1 tbsp olive oil
 1 onion, thinly sliced
 3 cloves garlic, minced
 1 can crushed tomatoes (794g or 28 oz)
 2 cans chickpeas (425g or 15 0z), rinsed and drained (or 3 cups cooked)
 3 medium carrots, peeled and sliced into rounds (about 1 cup)
 2 cups cubed squash
 3 cups veggie stock
 ¼ cup chopped + pitted dates (or un-sulphured apricots)
 1 tsp ground turmeric
 1.50 tsp ground cinnamon
 2 tsp ground cumin
 2 tsp ground coriander
 0.50 tsp paprika
 1 tsp chili flakes
 1 tsp sea salt
 cilantro and lemon to garnish
 quinoa to serve
1

Add the oil to a soup pot over medium low heat. Once the oil is warmed add the onions and cooked for 5-8 minutes or until they begin to soften. Add the garlic and spices and stir to combine.

2

Next stir in the can of tomatoes, carrots, squash, dates, and veggie stock. Cover and bring to a simmer over low heat for 20 minutes or until the veggies become tender.

3

After the veggies are cooked, add the beans and sea salt and let the mixture simmer, this time without the lid for 10 or so more minutes or until the flavours mingle and some of the extra liquid evaporates. Taste and add more salt if needed

4

Serve over quinoa, couscous, or whatever grain you’re digging, and garnish with some cilantro and a squeeze of lemon.

Recipe from: Wholehearted Eats

Ingredients

 1 tbsp olive oil
 1 onion, thinly sliced
 3 cloves garlic, minced
 1 can crushed tomatoes (794g or 28 oz)
 2 cans chickpeas (425g or 15 0z), rinsed and drained (or 3 cups cooked)
 3 medium carrots, peeled and sliced into rounds (about 1 cup)
 2 cups cubed squash
 3 cups veggie stock
 ¼ cup chopped + pitted dates (or un-sulphured apricots)
 1 tsp ground turmeric
 1.50 tsp ground cinnamon
 2 tsp ground cumin
 2 tsp ground coriander
 0.50 tsp paprika
 1 tsp chili flakes
 1 tsp sea salt
 cilantro and lemon to garnish
 quinoa to serve

Directions

1

Add the oil to a soup pot over medium low heat. Once the oil is warmed add the onions and cooked for 5-8 minutes or until they begin to soften. Add the garlic and spices and stir to combine.

2

Next stir in the can of tomatoes, carrots, squash, dates, and veggie stock. Cover and bring to a simmer over low heat for 20 minutes or until the veggies become tender.

3

After the veggies are cooked, add the beans and sea salt and let the mixture simmer, this time without the lid for 10 or so more minutes or until the flavours mingle and some of the extra liquid evaporates. Taste and add more salt if needed

4

Serve over quinoa, couscous, or whatever grain you’re digging, and garnish with some cilantro and a squeeze of lemon.

CHICKPEA + VEGGIE MOROCCAN STEW
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