Moroccan Chickpea Stew

When cinnamon, cumin, coriander, and citrus come together, there is no doubt 1) your house will smell amazing and anyone who walks in will say-what are you making? 2) your food will have great flavor. This chickpea stew comes together very quickly and is a pretty hands-off process once you have everything in the pot. Make extra, or you’ll be sad there’s nothing left over.

This recipe reminds me of a Jewish stew called Tzimmes. This is an Indian spin on the dish, with added protein from the chickpeas. Don’t be turned off by the list of ingredients. Almost everything is a staple item and most likely in your kitchen already (with the exception of the eggplant).  This recipe was adapted from a www.rouxbe.com recipe entitled Vegetable Tangine. I suggest making your own chickpeas, but using canned is fine too. You’ll need 2 cans if not making your own. Why make your own beans? 1) no waste of cans 2) no BPA lined cans and added sodium 3) they’re easy to make and taste sooo much better!

This recipe is shown above served as an appetizer on top of my Pomegranate Quinoa Pistachio Salad.

How to make your own chickpeas: 

• Soak beans overnight, so that the beans are covered with water-I usually don’t soak less than 2 cups, so I can have extras on hand throughout the week
• If you have a pressure cooker: drain and rinse beans, place into a pressure cooker and cover with water. Can add a piece of kombu (seaweed)-aides in digestion, or bay leaf for flavor. Bring to pressure, reduce heat to low and cook for 12 minutes. Allow pressure to drop, let sit for 10 minutes and remove. If you have an Instant Pot-hit the bean button and it’ll do it all for you!
• If you don’t have a pressure cooker: place beans in a good sized pot and cover with water. Can add a piece of kombu (seaweed)-aides in digestion, or bay leaf for flavor. Bring to a bowl, and reduce to low and simmer for about 1 1/2 hours until beans are tender. Drain and store/eat.

Ingredients:

• 3 cups of chickpeas
• 1 1/2 cups of onions (about 2 smaller onions)
• 1 cup of peeled and diced parsnip (about 1 large one)
• 3 cups of peeled and cubed sweet potato (about 2)
• 3 cups peeled and diced eggplant
• 2 cups medium diced carrot
• 2 tbsp tomato paste
• 1 tbsp garlic, minced
• 2 tsp cumin
• 2 tsp corriander
• 1 tsp turmeric
• 1 tsp cinnamon
• 1/2 tsp chili flakes
• 1/2 cup of raisins
• 1 1/2 tsp kosher or sea salt
• 1/2 tsp black pepper
• 2-3 cups vegetable stock
• 1 cup of diced green olives
• 1 can of artichokes, drained and sliced into quarters
• juice and zest of 1 orange (about 4 tbsp of fresh orange juice)
• Fresh parsely and/or cilantro

Instructions:

• Start with a hot pan, add in onion, cook onion with a little water until translucent
• Add in garlic and spices, and saute until fragrant
• Add in tomato paste, sweet potato, carrot, parsnip, 2 cups of stock, and raisins. Cook until softened, about 20 minutes, adding more stock if necessary (not too much, as you don’t want to create a soup)
• Add in olives and artichokes, orange zest, and juice and cook for 10 more minutes
• Stir in some freshly chopped parsley, or cilantro if your family likes it, mine doesn’t 🙁
• Serve ontop of quinoa, couscous, or rice-we made a great brown rice with a handful of curry leaves, some turmeric, and a dash of cumin to go with this-yum!

5.0 from 1 reviews

Moroccan Chickpea Stew

 

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

When cinnamon, cumin, coriander, and citrus come together, your house will smell amazing. This chickpea stew comes together very quickly.

Author: Garden Fresh Foodie

Recipe type: Main

Cuisine: Moroccan

Serves: 6

Ingredients

• 3 cups of chickpeas
• 1½ cups of onions (about 2 smaller onions)
• 1 cup of peeled and diced parsnip (about 1 large one)
• 3 cups of peeled and cubed sweet potato (about 2)
• 3 cups peeled and diced eggplant
• 2 cups medium diced carrot
• 2 tbsp tomato paste
• 1 tbsp garlic, minced
• 2 tsp cumin
• 2 tsp corriander
• 1 tsp turmeric
• 1 tsp cinnamon
• ½ tsp chili flakes
• ½ cup of raisins
• 1½ tsp kosher or sea salt
• ½ tsp black pepper
• 2-3 cups vegetable stock
• 1 cup of diced green olives
• 1 can of artichokes, drained and sliced into quarters
• juice and zest of 1 orange (about 4 tbsp of fresh orange juice)
• Fresh parsely and/or cilantro

Instructions

1. Start with a hot pan, add in onion, cook onion with a little water until translucent
2. Add in garlic and spices, and saute until fragrant
3. Add in tomato paste, sweet potato, carrot, parsnip, 2 cups of stock, and raisins. Cook until softened, about 20 minutes, adding more stock if necessary (not too much, as you don't want to create a soup)
4. Add in olives and artichokes, orange zest, and juice and cook for 10 more minutes
5. Stir in some freshly chopped parsley, or cilantro if your family likes it, mine doesn't 🙁
6. Serve on top of quinoa, couscous, or rice-we made a great brown rice with a handful of curry leaves, some turmeric, and a dash of cumin to go with this-yum!

3.5.3251