Moroccan Spiced Carrot Chickpea Stew
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.
Servings 4
Calories 220kcal
Ingredients
- 2 teaspoons olive oil
- 1 small onion diced (about 1/2 cup)
- 3 medium carrots sliced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon cinnamon
- 1 teaspoon pepper
- 1 teaspoon sea salt to taste
- ½ teaspoon sweet paprika
- ¼ teaspoon cayenne pepper to taste
- 400 ml diced tomatoes
- 175 ml water or vegetable broth
- 300 grams cooked or canned chickpeas, rinsed and drained*
- 50 grams hardy greens (spinach, kale, rucola, etc.), optional
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onions and cook for 3-4 minutes, or until translucent and fragrant. Add the carrots and cook for another 2-3 minutes.
- Stir in the garlic, cumin, cinnamon, pepper, salt, paprika, and cayenne pepper, coating the carrots in the spices. Cook for about 30 seconds.
- Add the tomatoes and water to the pot. Stir in the chickpeas, cover, and increase the heat to bring to a rolling boil.
- 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.
Nutrition
Serving: 1g | Calories: 220kcal | Carbohydrates: 48g | Protein: 11g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Sodium: 482mg | Fiber: 14g | Sugar: 9g