A simple, pantry led Moroccan spiced carrot stew, with only five basic ingredients plus spices. Really easy and delicious, it's a perfect weeknight option.
Course Autumn, Main Course, Mains, Soup, Soups and Stews, Winter
Add the tomatoes and broth to the pot. Stir in the chickpeas, cover, and increase the heat to bring to a rolling boil.
400 ml diced tomatoes, 175 ml vegetable broth, 300 grams cooked or canned chickpeas*
Reduce the heat to medium-low and simmer, covered, for about 20 minutes, or until the carrots are knife-soft. Taste and season as needed.
Remove the stew from the heat and stir in the greens, if using. Serve hot with brown rice or naan, topped with pomegranate, preserved lemon, and/or raisins.
Leftovers freeze very well and can be refrigerated in an airtight container for up to three days.
Video
Notes
* If they're canned, soaking your chickpeas for a few minutes after rinsing them will help pull out some of the salt. Just rinse them again after soaking.