Description
A warm and fragrant Moroccan-inspired chickpea stew made with tender vegetables, rich tomatoes, and aromatic spices. This hearty and nourishing dish is comforting, flavorful, and perfect served with rice or flatbread.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 1 bell pepper, diced
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 (28 oz) can crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley or cilantro, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 4–5 minutes.
- Stir in garlic, carrots, and bell pepper. Cook for another 5 minutes until slightly tender.
- Add cumin, coriander, paprika, and cinnamon. Stir well and toast the spices for 1 minute until fragrant.
- Pour in crushed tomatoes and vegetable broth. Add chickpeas and stir to combine.
- Bring to a gentle simmer and cook uncovered for 20 to 25 minutes, allowing the flavors to develop and the stew to thicken slightly.
- Stir in fresh lemon juice, adjust seasoning if needed, and garnish with chopped parsley or cilantro before serving.
Notes
- Add spinach or kale during the last few minutes for extra greens.
- Stir in a handful of raisins or chopped dried apricots for subtle sweetness.
- Add a pinch of cayenne pepper for gentle heat.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 3 months and thaw overnight before reheating.
- If the stew thickens too much, add a splash of broth when reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 8g
- Sodium: 640mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg
