Last week, a friend I hadn’t heard from in months out-of-the-blue texted me a photo of a recipe from an old cookbook she’s had for decades, just because she thought I’d like it. It made my entire day! The recipe looked so good, but I didn’t have all the ingredients on hand, so I took it as inspiration and made my own version. The result was a pot of a stew that was perfectly warm, comforting, and delicious. And it made the entire house smell amazing.
This recipe is a modification of a slow cooker recipe found in Fresh From the Vegan Slow Cooker by Robin Robertson.
Moroccan Spiced Chickpea Stew
Makes 3-4 servings
Ingredients:
- 1 Tbs olive oil
- 1 yellow onion, chopped
- 2 large carrots, chopped
- 1 small red bell pepper, chopped
- 2 garlic cloves, minced or pressed
- 1 Tbs tomato paste
- 2 tsp peeled and minced ginger (I use jarred)
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp turmeric
- 1/4 tsp paprika
- 1 cup chopped green beans
- 1 14.5 oz can diced tomatoes
- 1 can cooked chickpeas, drained and rinsed
- 2 cups chicken broth (or veggie if you want to keep it vegan)
- Salt and black pepper to taste
- 1/2 cup frozen peas
- 1/2 cup mixed dried fruit- I chopped up dried apricots, raisins, and dates
- 1/4 green olives, pitted and halved
- 2 cups cooked brown or white rice
Directions:
- In a large skillet over medium heat, heat the olive oil then cook the onion, carrots, and pepper, stirring occasionally, until the vegetables are soft and the onions are translucent, 5-7 minutes.
- Add the garlic and tomato paste and cook for another minute, stirring everything together.
- Add the ginger, spices, and green beans, and give it a good stir.
- Add the diced tomatoes, broth, chickpeas salt, and pepper and stir well again.
- Turn the heat to low and simmer, partially covered for 20-30 minutes, stirring 2-3 times.
- Add the peas, dried fruit, and olives, stir again, and cook for another 5-10 minutes until the peas are warmed.
- Serve hot over rice.
- Enjoy!
