If you're looking for a hearty and nutritious meal that is packed with flavor, this Moroccan Chickpea Stew is the perfect dish for you! Made with chickpeas, vegetables, and spices, this stew is not only delicious but also incredibly easy to make. Plus, it's vegan and gluten-free!
This Moroccan Chickpea Stew is a great option for meal prep since it can be stored in the fridge or freezer and reheated for a quick and easy meal. It's also a great dish to serve to a crowd since it's filling and satisfying.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups vegetable broth
- 1 sweet potato, peeled and chopped
- 2 carrots, peeled and chopped
- 1 zucchini, chopped
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
- Add the cumin, coriander, paprika, cinnamon, and cayenne pepper and sauté for an additional 2 minutes, until fragrant.
- Add the diced tomatoes, chickpeas, vegetable broth, sweet potato, carrots, and zucchini to the pot. Stir to combine.
- Bring the stew to a boil, then reduce the heat to low and simmer for 30-40 minutes, until the vegetables are tender and the flavors have melded together.
- Season the stew with salt and pepper to taste. Stir in the chopped cilantro.
- Serve the Moroccan Chickpea Stew hot, garnished with additional cilantro if desired.