Thursday, January 13, 2011

Moroccan Chickpea Stew


Moroccan Chickpea Stew Ingredients

  • 1 tsp olive oil
  • 1 large onion, chopped
  • 1 small piece of ginger, minced (or 1/2 tsp ground ginger)*
  • 1 carrot, chopped
  • 1 zucchini, diced
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cumin*
  • 1/2 tsp ground turmeric*
  • 1/4 tsp paprika*
  • 1 16-ounce can diced tomatoes
  • 2 cups vegetable stock or water
  • pinch saffron (optional), soaked in 1 Tbsp hot water
  • Salt and pepper, to taste
  • 1 apple or pear, chopped
  • 1/2 cup dried apricots, chopped
  • 1 lemon, zested and juiced
  • 2 1/2 cups cooked or canned chickpeas (about 2 14 oz cans, or 1 1/2 19 oz cans)
  • 2 Tbsp minced fresh mint and/or parsley
  • 2 Tbsp sesame seeds (optional) 
  • *If you don't have individual spices, you can use 1 tsp of your favorite curry or Indian mixed powder, along with the 1/2 tsp of cinnamon.

    Moroccan Chickpea Stew Directions

  • Heat a large soup pot over medium heat until hot. Add the oil and onion, and saute until softened, then add the ginger (if you're using ground ginger, add it with the spices later). Add the carrot and zucchini, stir and cook for 2 minutes, or until they've just started to sweat.
  • Add the cumin, cinnamon, turmeric, paprika, and pepper and saute for a minute or two. Stir in the tomatoes, stock or water, saffron, salt, apple or pear, apricots, lemon zest and juice, and chickpeas. Reduce the heat to low, and simmer for 30 minutes.
  • You can also saute the vegetables in a small pan, then transfer to a slow cooker with the rest of the ingredients. Turn to high heat until the stew gets to a simmer, then turn to low and leave for about 4 hours.
  • Just before serving, stir in the mint or parsley, spoon into bowls and sprinkle with the sesame seeds.


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