Moroccan Chickpea and Vegetable Stew

This warming stew brings together tender chickpeas with a medley of vegetables in a richly spiced tomato base. The combination of cumin, cinnamon, and ginger creates an authentic Moroccan flavor profile that's both comforting and exotic.

Ingredients

  • 1 cup garbanzo beans, soaked overnight
  • 3 cups water
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 1/2 teaspoon Ceylon cinnamon
  • 1/2 teaspoon ginger
  • 1 teaspoon Redmond Real Salt
  • 1 can (14 oz) diced tomatoes
  • 2 cups vegetable broth
  • 1/4 cup fresh cilantro, chopped

*Bolded ingredients are products we typically carry at Tare Bulk Foods.

Directions

  1. Drain soaked chickpeas and cook in 3 cups water for 45-60 minutes until tender. Drain and set aside.
  2. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until softened, about 8 minutes.
  3. Stir in garlic, cumin, cinnamon, ginger, and salt. Cook 1 minute until fragrant.
  4. Add diced tomatoes, cooked chickpeas, and vegetable broth. Bring to a simmer.
  5. Reduce heat and simmer 20 minutes until vegetables are tender and flavors have melded. Garnish with fresh cilantro.

Notes

  • Use canned chickpeas to reduce cooking time to 25 minutes total
  • Add diced sweet potato for extra heartiness
  • Serve over brown basmati rice or with crusty bread
  • Stew keeps well in refrigerator for up to 4 days and flavors improve overnight