Moroccan Chickpea Stew

     Warm up your spirits with this savory, sweet and spicy Moroccan stew. The spices are savory but mild enough for this to be kid friendly. I know kids that would be fine with the chili powder and others object to it. You could always omit it and use paprika instead. Feel free to adjust for your own tastes. Your house will also spell wonderfully aromatic!

Moroccan Chickpea Stew
vegan, vegetarian, dairy free, gluten free
Serves 4
printable recipe

Ingredients:

2 T. grapeseed oil

1 cup diced onion

1 cup diced carrot

2 cloves minced garlic

½ T. minced ginger

The spices:

1 tsp. chili powder 

1 tsp. ground cumin

1 tsp. ground coriander

1 tsp. ground cinnamon

           ½ tsp. ground cardamom (optional)

1 bay leaf

1 T. tomato paste

1 cup vegetable broth (check label for gluten if you need this to be gluten free)

1- 14.5 oz. can diced tomatoes with juice, no salt added

1- 14.5 oz. can garbanzo beans, no salt or low salt added

¼ cup, dried apricots cut in half or sliced

Season with salt & pepper to taste.

Optional-

Chopped parsley or cilantro for garnish

Lemon wedges or drizzle with olive oil

Directions:

1. Heat the oil in a medium chili pot or soup pot. Add the onion and carrots, sauté for about

5-6 minutes or until the onions and carrots are soft. Add the garlic and ginger, sauté another minute. Add the spices and tomato paste stirring to combine. Sauté about 1 minute, then add the tomatoes. Stir to mix well. Add the vegetable broth. Simmer for about 10- 15 minutes.

2. Add the garbanzo beans and apricots. Simmer to heat through. 

Serve withWhole Wheat Couscous with Roasted Peppers and a garden salad.