Moroccan•healthy
Easy Moroccan Chickpea Stew
Moroccan chickpea stew is made with simple ingredients and flavored with warm spices. It’s easy and ready in no time!
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp olive oil (extra virgin)
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 2 carrots (diced)
- 1 russet potato (chopped into 1" pieces)
- 2 tbsp tomato paste
- 1 tbsp harissa
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 1 tsp paprika
- 1/2 tsp coriander
- 1/2 tsp turmeric
- 1 tsp salt
- 15 oz chopped tomatoes (canned)
- 15 oz chickpeas (canned)
- 6 cups canned vegetable stock
- 1 lemon (juice of)
- 1/2 cup cilantro (chopped)
Instructions
- 1
Heat olive oil in a large pot over medium heat.
- 2
Saute onion until translucent and starts turning golden. Add in garlic and cook for a minute.
- 3
Add in carrot and potatoes. Stir well to combine.
- 4
To the carrots and potatoes, add the tomato paste, harissa, cinnamon, cumin, paprika, coriander, turmeric and salt.
- 5
Add the canned tomatoes and chickpeas and give the stew a nice stir.
- 6
Pour in the vegetable stock and bring the stew to a simmer.
- 7
Cover and cook for about 30 minutes until the potatoes are fully cooked.
- 8
Take the lid off, add the lemon juice and cilantro. Stir and serve warm.