Moroccan Chickpea Stew (with Vegetables)

This hearty chickpea stew is a Moroccan dish that uses classic moroccan spices like cinnamon cumin, chili powder, and turmeric.  What I love about this vegetarian stew is the myriad of vegetables and the lovely flavours. Complete with protein rich chickpea and colourful vegetables this makes for a healthy one pot.

Despite the seemingly long list of ingredients, this is a fairly simple dish to prepare. You can incorporate all kinds of other vegetables, any leftovers that need to be used like celery, mushrooms, pumpkin, potatoes etc.

Serve over hot rice or couscous and enjoy this North African dish!

Ingredients

1tbsp olive oil

2 zucchini sliced

2 carrots sliced

1 red bell pepper

1 small aubergine

1 large onion copped

3 garlic cloves crushed

500ml of cooked and drained chickpeas

1 tbsp chicken/vegetable bouillon powder

½ tsp turmeric

½ tsp cumin powder

½ tsp ground cinnamon

½ tsp ground ginger

½ tsp cayenne pepper (or chilli powder)

3 tbsp tomato paste

1 tbsp of fresh coriander chopped

1/2 cup water

Handful of raisins (optional, I usually don’t add)

Handful of sun-dried tomatoes, chopped (optional, I use it if it is handy or if I am serving guests)

Salt and pepper to taste

 

Method

1. Cut the aubergine into cubes and microwave on high for 3 – 4 minutes

2. Heat oil in a large saucepan and sauté the garlic and onions. Add the carrots and cook for 5 minutes.

3. Toss in the other vegetables and the cooked aubergine. Cook for about 10 minutes.

4. Add the cooked chickpeas, bouillon powder, tomato paste and the spices and raisins (if using).

 

 

 

5. Add the water and bring to a boil. Simmer, covered till the vegetables and chickpeas fully cooked to your liking. Add the coriander before serving.

Serve with cinnamon couscous or rice.

 

Effort Level: Just a little bit of effort

Time: 30 minutes