Moroccan Chickpea Stew

This is a vibrant stew, originally written to be made with chicken but improved (in my opinion) by omitting that and subbing chickpeas. You could also add a few potatoes for even more heft, but I find it to be plenty hearty as it is below.

  • 1 tbsp olive oil
  • 2 red onions, chopped
  • 2 cloves garlic, minced
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp cumin
  • ¼ tsp cayenne  pepper (optional for heat)
  • 1 16-oz can tomato puree (with no added ingredients) or a few chopped tomatoes
  • 1 ½ tsp salt
  • 2 green bell peppers, chopped
  • 1/3 cup golden raisins or chopped apricots
  • 2 cans or 4 cups cooked chickpeas, rinsed and drains
  • juice of one lemon
  • 6 servings cooked quinoa
  • 1/3 c toasted, slivered almonds (optional)
  • 3 tbsp chopped parsley (optional)
  • harissa, to taste (optional)

Heat olive oil until shimmering. Add onion and cook about 8 minutes over medium head. Add garlic and spices, stir to combine until fragrant. Add the tomato and salt. If using fresh, cook until tomatoes are reduced and melty. Stir in peppers, chickpeas, and raisins/apricots and let simmer about 15 minutes. Add water and continue to simmer as needed to achieve the texture you want. Squeeze in lemon juice and remove from heat.

Serve over quinoa and sprinkle with almonds and parsley

About airgolden

I fill jars and I empty jars.
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1 Response to Moroccan Chickpea Stew

  1. Gavin Erno says:

    i love both chickpeas and greenpeas, although chickpeas has that distinctive nutty taste that i like…

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