Moroccan Chickpea Stew

$- Chopped onion - Minced garlic - Diced carrot - Chopped red bell pepper - Diced zucchini - Canned chickpeas - Diced tomatoes - Ground cumin - Ground coriander - Ground cinnamon - Cayenne pepper - Salt and pepper - Olive oil - Vegetable broth - Fresh cilantro or parsley (for garnish) - Lemon wedges (for serving) When making Moroccan chickpea stew, fresh vegetables are key. You’ll want to start with a chopped onion. This gives your stew a great base. Next, add minced garlic for that lovely aroma. Diced carrots add sweetness and color, while the chopped red bell pepper brings a nice crunch. Diced zucchini adds a tender bite. For the canned goods, use two cups of canned chickpeas. Remember to drain and rinse them. This helps reduce the sodium level. A can of diced tomatoes adds a juicy texture and flavor. Now, let’s talk spices. Ground cumin and coriander give warmth. Ground cinnamon adds a touch of sweet spice. Cayenne pepper can kick up the heat, but adjust it to your taste. Don’t forget salt and pepper to enhance all the flavors. Finally, don’t skip the additional ingredients. Olive oil is essential for sautéing. Vegetable broth adds depth to the stew. Fresh cilantro or parsley makes for a beautiful garnish. Lemon wedges are perfect for serving, adding a zesty finish. Gather these ingredients, and you're ready to start your delicious stew! First, grab a large pot and heat two tablespoons of olive oil over medium heat. Next, chop one medium onion and add it to the pot. Sauté the onion until it turns translucent, which takes about five minutes. Then, mince two cloves of garlic and stir them in. Cook the garlic for one minute until you smell its great aroma. Now it’s time to add some color! Dice one large carrot, chop one red bell pepper, and dice one zucchini. Toss these into the pot and sauté them for five to seven minutes. You want them to soften a bit. After that, sprinkle in one tablespoon of ground cumin, one tablespoon of ground coriander, one teaspoon of ground cinnamon, and half a teaspoon of cayenne pepper. Don’t forget to add salt and pepper to taste. Stir everything well, coating the veggies with the spices, and cook for another two minutes. Now the magic happens! Pour in one can of diced tomatoes with their juices and two cups of drained and rinsed canned chickpeas. Then, add two cups of vegetable broth to the pot. Bring your mixture to a boil, then reduce the heat to low. Let it simmer uncovered for about 20 to 25 minutes. This will make the vegetables tender and blend all the flavors nicely. Taste it and adjust the seasoning if you need to. Enjoy your hearty stew! - Adjusting spice levels: Start with less cayenne pepper. You can add more later. Taste as you go. This way, you control the heat. - Ensuring vegetables are tender: Keep an eye on your cooking time. You want them soft, not mushy. Sauté them until they just begin to soften. This step adds great flavor. - Best garnishes: Fresh cilantro or parsley adds color and fresh taste. Chop it finely and sprinkle it on top just before serving. - Pairing options: This stew pairs well with crusty bread or fluffy couscous. You can serve it with lemon wedges for a zesty kick. - Overcooking vegetables: Don’t let them cook too long. They should be tender but still hold their shape. - Skipping seasoning: Always season your stew as you cook. Salt and pepper enhance the flavors of the dish. Taste it before you serve to adjust if needed. {{image_2}} You can mix in other beans for extra protein. Black beans or kidney beans work well. They add great texture and taste. Lentils are another option. They cook fast and soak up flavors nicely. You can use green or brown lentils. Just add them at the start to simmer with the stew. Feel free to swap in seasonal vegetables. Sweet potatoes add a nice sweetness. You can also use butternut squash for a creamy touch. Leafy greens can boost your stew’s nutrition. Spinach or kale are perfect. Add them near the end to keep them bright and fresh. Want to spice things up? Adding harissa gives a nice kick. It’s a North African chili paste that brings warmth. You can also experiment with different herbs. Fresh mint or dill can brighten the stew. Just stir them in before serving for a fresh taste. To store leftovers, place the stew in an airtight container. Make sure it cools down first. This will help keep the flavors fresh. In the fridge, your Moroccan chickpea stew lasts about 3 to 5 days. Always check for any signs of spoilage before eating. For freezing, let the stew cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top, as it will expand when frozen. This stew can last up to 3 months in the freezer. When you want to eat it, take it out and let it thaw in the fridge overnight. To reheat, you can use a pot on the stove. Heat it on low and stir often. This helps keep the flavors strong. You can also use a microwave. Just cover it and heat in short bursts, stirring in between. This way, you avoid overcooking and keep the taste vibrant. Moroccan Chickpea Stew is a warm and hearty dish. It features chickpeas, lots of veggies, and rich spices. This stew comes from Morocco, a country famous for its vibrant flavors and spices. It blends sweet and savory notes, making each bite memorable. Making this stew takes about 40 minutes. You’ll spend 15 minutes prepping the ingredients. The cooking time is around 25 minutes, where flavors develop beautifully. Yes, you can make this stew ahead of time. Chop your veggies and store them in the fridge. You can also make the stew a day before. Just cool it down, store it in an airtight container, and keep it in the fridge. Absolutely! Chickpeas are full of protein and fiber. They help keep you full and satisfied. The veggies add vitamins and minerals, making this stew a balanced meal. Plus, it’s low in fat, especially when you use less oil. To add spice, use more cayenne pepper. You can also add fresh chili peppers for heat. Another option is to include harissa, a North African chili paste. Adjust the spice to fit your taste preferences! In this article, we explored how to make Moroccan Chickpea Stew with fresh veggies, canned goods, and spices. I shared tips for cooking, serving, and storing the dish. Remember, adjusting spices and using seasonal veggies can tweak flavors to your liking. Final thoughts: This stew is not just tasty but healthy too. Try it with friends or family for a delightful meal. Enjoy the warmth it brings!$

Enjoy a deliciously comforting Moroccan Chickpea Stew that's packed with flavor and nutrition! This one-pot recipe is perfect for a cozy dinner and features chickpeas, vibrant veggies, and aromatic spices. It's easy to make and serves four in just 40 minutes. Dive into the warmth of this stew with a squeeze of lemon and fresh herbs on top.

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Ingredients

2 cups canned chickpeas, drained and rinsed

1 medium onion, chopped

2 cloves garlic, minced

1 large carrot, diced

1 red bell pepper, chopped

1 zucchini, diced

1 can (14 oz) diced tomatoes

2 cups vegetable broth

2 tablespoons olive oil

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon ground cinnamon

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and pepper, to taste

1/4 cup fresh cilantro or parsley, chopped (for garnish)

Lemon wedges, for serving

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic, and cook for an additional 1 minute until fragrant.

Add the diced carrot, red bell pepper, and zucchini to the pot. Sauté the vegetables for about 5-7 minutes until they begin to soften.

Sprinkle in the ground cumin, coriander, cinnamon, cayenne pepper, salt, and pepper. Stir well to coat the vegetables in the spices, and cook for another 2 minutes.

Pour in the canned diced tomatoes (with their juices), vegetable broth, and the chickpeas. Bring the mixture to a boil.

Once boiling, reduce the heat to low and let the stew simmer uncovered for 20-25 minutes, or until the vegetables are tender and the flavors have melded together.

Taste and adjust seasoning if necessary.

Serve hot, garnished with fresh cilantro or parsley, and alongside lemon wedges for an added zing.

Prep Time: 15 mins | Total Time: 40 mins | Servings: 4