Moroccan-inspired chickpea stew

Moroccan-inspired chickpea stew

Based on 53 ratings

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

Difficulty

Easy 👌

Preparation

45 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
192 g
chickpeas (drained)
onion
cloves
garlic
¾
carrots
kg
sweet potatoes
yellow bell pepper
bulb
small fennel
40 g
kale
¾ tbsp
extra-virgin olive oil
tsp
ground paprika
tsp
cumin
tsp
ground coriander seeds
tsp
turmeric
¼ tsp
ground ginger
¼ tsp
ground cinnamon
¼ tsp
sea salt
¼ tsp
black pepper
tsp
cayenne pepper
300 ml
water
¾ tbsp
homemade vegetable stock concentrate
160 g
canned chopped tomatoes
136 g
quinoa
lemon (juice, divided)
tsp
apple cider vinegar (optional)
12 g
fresh herbs (mint, parsley, or cilantro) for serving
salt to taste
MetricImperial

Utensils

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

How-To Videos

how-to-prepare-fennel

How to prepare fennel

how-to-prepare-kale

How to prepare kale

Nutrition per serving

Cal642
Fat12 g
Protein18 g
Carb114 g
  • 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.
    • onion
    • cloves garlic
    • ¾ carrots
    • kg sweet potatoes
    • yellow bell pepper
    • bulb small fennel
    • 40 g 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.
    • ¾ tbsp extra-virgin olive oil
    • tsp ground paprika
    • tsp cumin
    • tsp ground coriander seeds
    • tsp turmeric
    • ¼ tsp ground ginger
    • ¼ tsp ground cinnamon
    • ¼ tsp sea salt
    • ¼ tsp black pepper
    • 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.
    • 300 ml water
    • ¾ tbsp homemade vegetable stock concentrate
    • 160 g 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.
    • 136 g quinoa
    • tsp cider vinegar (optional)
    • 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!
    • 192 g chickpeas (drained)
    • salt to taste
    • 12 g fresh herbs (mint, parsley, or cilantro) for serving
    • 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!

  • Enjoy your meal!

    Moroccan-inspired chickpea stew

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