Moroccan 35 min

Moroccan Chickpea Stew

Name: Moroccan Chickpea Stew
Total time: 35 min
Yield: 2 servings
Cuisine: Moroccan
Ingredients: 2 cans (15 oz each) chickpeas, drained; 1 can (14.5 oz) diced tomatoes; 2 cups vegetable broth; 1 large onion, diced; 4 cloves garlic, minced; 2 carrots, diced; 1 cup dried apricots, roughly chopped; 2 teaspoons cumin; 1.5 teaspoons coriander; 1 teaspoon cinnamon; 1 teaspoon turmeric; ½ teaspoon cayenne; 2 tablespoons olive oil; Salt to taste; Fresh cilantro and couscous for serving

vegangluten-freehealthydairy-free

Ingredientsfor 2

340

Cal

14g

Protein

58g

Carbs

Fat

12 cans (15 oz each) chickpeas, drained
21 can (14.5 oz) diced tomatoes
32 cups vegetable broth
41 large onion, diced
54 cloves garlic, minced
62 carrots, diced
71 cup dried apricots, roughly chopped
82 teaspoons cumin
91.5 teaspoons coriander
101 teaspoon cinnamon
111 teaspoon turmeric
12½ teaspoon cayenne
132 tablespoons olive oil
14Salt to taste
15Fresh cilantro and couscous for serving

Order ingredients on Instacart

Instructions

1
Heat olive oil in a large Dutch oven over medium heat. Add onion and carrots, cooking 6–8 minutes until softened. Add garlic and cook 1 minute.
2
Add cumin, coriander, cinnamon, turmeric, and cayenne. Stir into the vegetables and cook 2 minutes until very fragrant. The warm spices should create an intoxicating aroma.
3
Add chickpeas, diced tomatoes, vegetable broth, and dried apricots. Stir well and bring to a boil. Reduce heat and simmer uncovered 25–30 minutes until the sauce thickens and the apricots have softened and plumped into the sauce, adding a sweet-tart note.
4
Season generously with salt. The stew should have a beautiful balance of savory spice and natural sweetness from the apricots. Serve over couscous with fresh cilantro, toasted almonds if desired, and warm pita bread.