Moroccan chickpea stew #vegetarian #recipes

Moroccan chickpea stew #comfortfood #vegetarian

This formula for Morrocan chickpea stew including intense flavors like cinnamon and cumin to truly add some flavor to the stew. It's made with chickpeas and potatoes so it's healthy and filling. I utilized customary potatoes for the formula yet you can likewise utilize sweet potatoes on the off chance that you like.

One thing I LOVE about this slow cooker Moroccan chickpea stew is that it's so adaptable. You can truly include any veggies you like to the dish. Potatoes are basic for me since I adore me a few potatoes in the fall, yet you can include some green veggies like broccoli or green beans rather, or what's more.

In case you're not an enormous enthusiast of chickpeas, you can even swap them out for some other kind of bean or vegetable, (similar to lentils or lima beans) or go totally without bean and do just veggies. I like to present this stew over some rice or quinoa, or with a decent bit of new dried up bread.

Also try our recipe Turmeric Cumin Roasted Cauliflower

Moroccan chickpea stew #vegetarian #recipes #vegan #dinner #stew

Moroccan chickpea stew is an easy, delicious, and filling dish that makes for an ideal weekday dinner or post-exercise recovery meal. It's vegan and gluten-free.

  • 2 tbsp / 30 ml oil (I used olive oil)
  • 3 garlic cloves, finely chopped
  • 4 shallots, finely chopped
  • 5 cups peeled and diced tomatoes OR 2 x 400 g / 14 oz tins of tomatoes
  • 3 tsp baharat spice
  • ½ tsp sweet paprika
  • ¼-½ tsp cayenne pepper or hot chilli powder, adjust to taste
  • ¾ tsp salt, adjust to taste
  • 2 tsp brown sugar
  • black pepper, to taste
  • 1 tbsp tomato paste
  • 2 cups cooked chickpeas
  • 1 medium sweet potato (300 g / 0.65 lb), cubed
  • 2 tbsp dried barberries or blackcurrants
  • 10 black Kalamata olives, pitted
  • a handful of almonds, sliced
  • fresh parsley, chopped (optional)
  • cooked couscous or quinoa, to serve with

  1. Chop almonds diagonally. Put a small frying pan on a medium heat and dry roast almonds until lightly browned and fragrant. Make sure you move them around the pan frequently as they burn easily.
  2. Heat up the oil in a large frying pan (ideally with a lid). Add chopped shallots and fry on a low heat until almost translucent, stirring from time to time.
  3. Add chopped garlic. Keep on stirring frequently until the onion is translucent and garlic softens completely and releases its beautiful aroma.
  4. Add all the ground spices to the fried shallots and garlic mixture and stir them around well. Fry them off gently for a minute or two stirring the whole time as they burn easily.
  5. Add tomato paste to the pan and stir it into the shallot and garlic mixture.
  6. Add chopped tomatoes, sweet potato cubes, salt and add half of the sugar to the pan. Cover the pan with a lid to cook chopped sweet potato. After about 12 minutes of simmering, take the lid off and let the sauce thicken by simmering it slowly, without the lid. Give the sauce a good stir from time to time.
  7. Once the sauce thickens, taste it and season with some black pepper and more sugar if needed.
  8. Finally, stir in cooked chickpeas, olives and currants and let them warm through. Serve over rice, quinoa or couscous, topped with toasted almonds and chopped parsley.

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