Spicy Moroccan Chickpea Stew Recipe
This hearty stew combines chickpeas with vibrant vegetables and aromatic spices for a flavorful Moroccan dish. It's perfect for a comforting meal any time of the year.
Ingredients
- 1 can 15 oz chickpeas, drained and rinsed
- 1 medium onion finely diced
- 2 cloves garlic minced
- 1 medium carrot peeled and diced
- 1 red bell pepper cored and diced
- 1 can 14 oz diced tomatoes, with juices
- 2 cups vegetable broth
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- Salt and freshly ground black pepper to taste
- 2 tablespoons extra virgin olive oil
- Fresh cilantro leaves chopped, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering.
- Add the diced onion and sauté for about 5 minutes until translucent.
- Incorporate the minced garlic, diced carrot, and diced red bell pepper, cooking for an additional 5 minutes.
- Sprinkle in the ground cumin, ground coriander, smoked paprika, cayenne pepper, salt, and black pepper, mixing well.
- Pour in the diced tomatoes with their juices and the vegetable broth, then fold in the rinsed chickpeas.
- Increase the heat to bring the stew to a gentle simmer, then reduce to low and cover.
- Let it cook for 20 minutes, stirring occasionally to prevent sticking.
- Taste and adjust seasoning if needed, adding more salt, pepper, or cayenne for heat.
- Serve hot, garnished with fresh cilantro.
Notes
Serve with crusty bread or couscous for a complete meal.