Moroccan-inspired chickpea stew

Moroccan-inspired chickpea stew

18 ratings

Lynn, student and blogger

www.heavenlynnhealthy.com

„The warm spices in this hearty stew combine to make the perfect dish for the cold days of fall and winter.“

Difficulty

Easy 👌
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-5+
480 g
chickpeas (drained)
1
onion
3 cloves
garlic
2
carrots
1 kg
sweet potatoes
1
yellow bell pepper
1 bulb
small fennel
100 g
kale
2 tbsp
extra-virgin olive oil
1 tsp
ground paprika
1 tsp
cumin
1 tsp
ground coriander seeds
1 tsp
turmeric
½ tsp
ground ginger
½ tsp
ground cinnamon
½ tsp
sea salt
½ tsp
black pepper
1 pinch
cayenne pepper
750 ml
water
2 tbsp
homemade vegetable stock concentrate
400 g
canned chopped tomatoes
340 g
quinoa
1
lemon (juice, divided)
1 tsp
apple cider vinegar (optional)
30 g
fresh herbs (mint, parsley, or cilantro) for serving
salt to taste
Metric
Imperial
  • 480 g chickpeas (drained)
  • 1  onion
  • 3 cloves garlic
  • 2  carrots
  • 1 kg sweet potatoes
  • 1  yellow bell pepper
  • 1 bulb small fennel
  • 100 g kale
  • 2 tbsp extra-virgin olive oil
  • 1 tsp ground paprika
  • 1 tsp cumin
  • 1 tsp ground coriander seeds
  • 1 tsp turmeric
  • ½ tsp ground ginger
  • ½ tsp ground cinnamon
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 1 pinch cayenne pepper
  • 750 ml water
  • 2 tbsp homemade vegetable stock concentrate
  • 400 g canned chopped tomatoes
  • 340 g quinoa
  • 1  lemon (juice, divided)
  • 1 tsp apple cider vinegar (optional)
  • 30 g fresh herbs (mint, parsley, or cilantro) for serving
  • salt to taste

Utensils

  • wooden spoon
  • vegetable peeler
  • paring knife
  • chef's knife
  • small saucepan
  • cutting board
  • large pot

Enjoy with

Rioja
A bold Rioja, with its notes of spice and acidity, is a wonderful complement to this Moroccan-inspired dish.

Nutrition per serving

Cal
642
Protein
18g
Fat
12g
Carb
114g

Step 1/5

Peel and finely dice onion and garlic. Peel carrots and sweet potatoes and cut into bite-size pieces. Deseed and dice bell pepper. Remove leaves and core from fennel and chop rest into small pieces. Wash kale, remove leaves from stems, and cut or tear into bite-size pieces.
  • 1 onion
  • 3 cloves garlic
  • 2 carrots
  • 1 kg sweet potatoes
  • 1 yellow bell pepper
  • 1 bulb small fennel
  • 100 kale
  • vegetable peeler
  • paring knife
  • chef's knife
  • cutting board

Peel and finely dice onion and garlic. Peel carrots and sweet potatoes and cut into bite-size pieces. Deseed and dice bell pepper. Remove leaves and core from fennel and chop rest into small pieces. Wash kale, remove leaves from stems, and cut or tear into bite-size pieces.

Step 2/5

In a large pot, heat the olive oil over medium heat. Add onion and garlic and sear quickly. Lower heat, add all of the spices, and sauté for approx. 2 min. Add sweet potatoes, carrots, bell pepper and fennel and sauté for approx. 2 more min.
  • 2 tbsp extra-virgin olive oil
  • 1 tsp ground paprika
  • 1 tsp cumin
  • 1 tsp ground coriander seeds
  • 1 tsp turmeric
  • ½ tsp ground ginger
  • ½ tsp ground cinnamon
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 1 pinch cayenne pepper
  • wooden spoon
  • large pot

In a large pot, heat the olive oil over medium heat. Add onion and garlic and sear quickly. Lower heat, add all of the spices, and sauté for approx. 2 min. Add sweet potatoes, carrots, bell pepper and fennel and sauté for approx. 2 more min.

Step 3/5

Stir in water, vegetable stock, and tomatoes and bring to a boil. Reduce heat and let simmer for approx. 15 – 20 min. until sweet potatoes are softened, but still firm.
  • 750 ml water
  • 2 tbsp homemade vegetable stock concentrate
  • 400 canned chopped tomatoes

Stir in water, vegetable stock, and tomatoes and bring to a boil. Reduce heat and let simmer for approx. 15 – 20 min. until sweet potatoes are softened, but still firm.

Step 4/5

Meanwhile, prepare quinoa according to package instructions, boiling it with the cider vinegar and some of the lemon juice. When little white rings begin to form around the grains, drain any excess water and set quinoa aside.
  • 340 quinoa
  • 1 tsp cider vinegar (optional)
  • 1 tsp lemon (juice)
  • small saucepan

Meanwhile, prepare quinoa according to package instructions, boiling it with the cider vinegar and some of the lemon juice. When little white rings begin to form around the grains, drain any excess water and set quinoa aside.

Step 5/5

Add chickpeas to stew and let simmer for approx. 10 min. Before serving, add kale and salt to taste. Serve with fresh herbs and lemon juice. Enjoy!
  • 480 chickpeas (drained)
  • salt to taste
  • 30 fresh herbs (mint, parsley, or cilantro) for serving
  • 1 lemon (juice)

Add chickpeas to stew and let simmer for approx. 10 min. Before serving, add kale and salt to taste. Serve with fresh herbs and lemon juice. Enjoy!