Moroccan Chickpea Stew

Regardless of the season, there’s always the perfect moment to eat a hearty stew, whether you’re home on a chilly night or want a filling lunch mid-day.

Oregano Raspberry Lemonade Reading Moroccan Chickpea Stew 1 minute Next Creamy Cucumber Dill Salad

By Hallelujah DietMay 14, 2015

Ingredients

3 cans organic chickpeas, drained
1 can diced tomatoes, Or 2 cups fresh tomatoes, chopped
1 cup organic veggie broth
1 cup chopped onion
1 cup chopped carrot
2/3 cup chopped celery
2/3 cup chopped bell pepper (red, orange, or yellow)
6 cloves garlic, minced
1 T. fresh grated ginger
½ cup dried apricots, chopped
1 cup chopped zucchini
1 cup diced butternut squash or sweet potato
1 T. cumin
1 T. paprika
½ T. cinnamon
2 tsp. sea salt, or to taste
1-2 T. honey, or to taste
Dash of cayenne pepper, or to taste
1 T. coconut oil for sauteing
Chopped cilantro for garnish

Directions

1. In a medium or large saucepan, heat coconut oil over medium heat.
2. Add onion, bell pepper, carrot, celery, ginger and garlic, and saute for about 5 min.
3. Add tomatoes, spices, salt and honey, and bring to a simmer.
4. Add chickpeas, veggie broth and squash or sweet potato, and bring back to a simmer.
5. Reduce heat to medium-low and cover for 15 min, stirring every few min.
6. Add in zucchini and apricots, and cook for another 10 min.
7. Taste for seasoning, and adjust to your liking.
8. Serve as is, garnished with chopped cilantro, or with your favorite grain (I recommend quinoa).