Description
This hearty Moroccan Chickpea and Tomato Stew is a flavorful and aromatic dish, perfect for a comforting weeknight meal. It’s packed with vegetables, spices, and protein, making it both delicious and nutritious.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can chickpeas, rinsed and drained
- 2 cups vegetable broth
- 1/4 cup chopped fresh cilantro, plus more for garnish
- Salt and black pepper to taste
- Cooked couscous or rice, for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and bell pepper and cook for another 3 minutes, until slightly softened.
- Stir in cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.
- Pour in crushed tomatoes, chickpeas, and vegetable broth. Season with salt and pepper.
- Bring to a simmer, then reduce heat and cook for 20-25 minutes, or until the stew has thickened slightly and the flavors have melded.
- Stir in cilantro.
- Serve hot over couscous or rice, garnished with additional cilantro.
Notes
- Adjust the amount of cayenne pepper to your preferred level of spiciness.
- For a richer flavor, you can add a tablespoon of tomato paste along with the crushed tomatoes.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Fiber: 8g
- Protein: 10g
