Description
Moroccan Chickpea and Vegetable Stew is a hearty, vibrant dish bursting with spices and fresh vegetables. Perfect for cozy dinners or meal prep, it promises warmth in every spoonful.
Ingredients
Scale
- 2 cans chickpeas, drained and rinsed
- 2 medium carrots, diced
- 1 medium zucchini, diced
- 1 cup mixed bell peppers (red, yellow, green), diced
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 4 cups low-sodium vegetable broth
- 2 tsp ground cumin
- 1 cinnamon stick
Instructions
- Sauté Aromatics: In a large pot over medium heat, add a splash of olive oil. Sauté the chopped onion for about 5 minutes until translucent.
- Add Garlic and Spices: Stir in the minced garlic and ground cumin. Cook for an additional minute until fragrant.
- Mix in Vegetables: Add the diced carrots, zucchini, and bell peppers. Cook for about 8 minutes until tender but still slightly crunchy.
- Pour In Remaining Ingredients: Add the chickpeas, diced tomatoes (with juices), vegetable broth, and cinnamon stick. Stir well to combine.
- Simmer: Cover the pot and let the stew simmer gently for about 20 minutes to meld flavors together.
- Final Touches: Remove the cinnamon stick before serving. Garnish with fresh cilantro if desired and serve hot.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 250
- Sugar: 6g
- Sodium: 480mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Swap chickpeas for lentils or add other vegetables like sweet potatoes for variety. Adjust spices according to your taste; consider adding cayenne for heat.