Moroccan-inspired chickpea stew

Moroccan-inspired chickpea stew

Based on 33 ratings

“The warm spices in this hearty stew combine to make the perfect dish for the cold days of fall and winter.”

Difficulty

Easy 👌
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-5+
480 g chickpeas (drained)
onion
3 cloves garlic
carrots
1 kg sweet potatoes
yellow bell pepper
1 bulb small fennel
100 g kale
2 tbsp extra-virgin olive oil
1 tsp ground paprika
1 tsp cumin
1 tsp ground coriander seeds
1 tsp turmeric
½ tsp ground ginger
½ tsp ground cinnamon
½ tsp sea salt
½ tsp black pepper
¼ tsp cayenne pepper
750 ml water
2 tbsp homemade vegetable stock concentrate
400 g canned chopped tomatoes
340 g quinoa
lemon (juice, divided)
1 tsp apple cider vinegar (optional)
30 g fresh herbs (mint, parsley, or cilantro) for serving
salt to taste
Metric
Imperial

Utensils

  • vegetable peeler
  • paring knife
  • chef's knife
  • cutting board
  • wooden spoon
  • large pot
  • small saucepan

Nutrition per serving

Cal
642
Protein
18g
Fat
12g
Carb
114g

Step 1/5

Peel and finely dice onion and garlic. Peel carrots and sweet potatoes and cut into bite-size pieces. Deseed and dice bell pepper. Remove leaves and core from fennel and chop rest into small pieces. Wash kale, remove leaves from stems, and cut or tear into bite-size pieces.
  • 1 onion
  • 3 cloves garlic
  • 2 carrots
  • 1 kg sweet potatoes
  • 1 yellow bell pepper
  • 1 bulb small fennel
  • 100 kale
  • vegetable peeler
  • paring knife
  • chef's knife
  • cutting board

Peel and finely dice onion and garlic. Peel carrots and sweet potatoes and cut into bite-size pieces. Deseed and dice bell pepper. Remove leaves and core from fennel and chop rest into small pieces. Wash kale, remove leaves from stems, and cut or tear into bite-size pieces.

Step 2/5

In a large pot, heat the olive oil over medium heat. Add onion and garlic and sear quickly. Lower heat, add all of the spices, and sauté for approx. 2 min. Add sweet potatoes, carrots, bell pepper and fennel and sauté for approx. 2 more min.
  • 2 tbsp extra-virgin olive oil
  • 1 tsp ground paprika
  • 1 tsp cumin
  • 1 tsp ground coriander seeds
  • 1 tsp turmeric
  • ½ tsp ground ginger
  • ½ tsp ground cinnamon
  • ½ tsp sea salt
  • ½ tsp black pepper
  • ¼ tsp cayenne pepper
  • wooden spoon
  • large pot

In a large pot, heat the olive oil over medium heat. Add onion and garlic and sear quickly. Lower heat, add all of the spices, and sauté for approx. 2 min. Add sweet potatoes, carrots, bell pepper and fennel and sauté for approx. 2 more min.

Step 3/5

Stir in water, vegetable stock, and tomatoes and bring to a boil. Reduce heat and let simmer for approx. 15 – 20 min. until sweet potatoes are softened, but still firm.
  • 750 ml water
  • 2 tbsp homemade vegetable stock concentrate
  • 400 canned chopped tomatoes

Stir in water, vegetable stock, and tomatoes and bring to a boil. Reduce heat and let simmer for approx. 15 – 20 min. until sweet potatoes are softened, but still firm.

Step 4/5

Meanwhile, prepare quinoa according to package instructions, boiling it with the cider vinegar and some of the lemon juice. When little white rings begin to form around the grains, drain any excess water and set quinoa aside.
  • 340 quinoa
  • 1 tsp cider vinegar (optional)
  • 1 tsp lemon (juice)
  • small saucepan

Meanwhile, prepare quinoa according to package instructions, boiling it with the cider vinegar and some of the lemon juice. When little white rings begin to form around the grains, drain any excess water and set quinoa aside.

Step 5/5

Add chickpeas to stew and let simmer for approx. 10 min. Before serving, add kale and salt to taste. Serve with fresh herbs and lemon juice. Enjoy!
  • 480 chickpeas (drained)
  • salt to taste
  • 30 fresh herbs (mint, parsley, or cilantro) for serving
  • 1 lemon (juice)

Add chickpeas to stew and let simmer for approx. 10 min. Before serving, add kale and salt to taste. Serve with fresh herbs and lemon juice. Enjoy!