Our Moroccan Chickpea Stew is hearty, warming, and oh-so-healthy! Chickpeas are simmered in a delicious vegetable broth that’s seasoned with both sweet and savory spices. You’ll enjoy the unique combination of Moroccan-inspired essence from the ground cumin, cinnamon, and ginger. It’s a one-pot, plant-based dinner that’s loaded with protein and fiber. Serve with couscous or your favorite flatbread and enjoy!
Yield: (6) 1-1/2 cup servings
- 2 cups dried chickpeas
- 1-1/2 tablespoons olive oil
- 1 yellow onion, chopped
- 3/4 tablespoon minced garlic
- 3/4 tablespoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1/2 teaspoon ginger (dried)
- 2-14 oz cans of diced tomatoes
- 2 cups vegetable broth
- 1 cup chopped green kale, chard or your choice
- ¼ cup chopped parsley
Preparation: (night before)
Rinse and cover chickpeas with water plus 2”. Let soak for a minimum of eight hours, or overnight.
Preparation: (next day)
Drain the chickpeas and set aside.
Add olive oil to a saucepan and heat on medium. Add onion and garlic and sauté for 3-4 minutes, being careful not to brown. Add the spices, broth, chickpeas and tomatoes. Cover and simmer on medium low heat for approximately one hour, stirring occasionally.
Add greens and cook uncovered for an additional 45 minutes to one hour, stirring occasionally and until chickpeas are soft. Taste and add salt as needed. Stir in parsley and serve.