Moroccan Chickpea Stew
Standard · 45 min · Serves 4 · Moroccan
Dietary: vegetarian, vegan, pescatarian, gluten-free, dairy-free, nut-free
A lightly spiced one-pot stew of chickpeas and carrots in tomato, warm with cumin, cinnamon and paprika, with greens stirred through at the end.
Ingredients
For 4 servings
- 2 tsp olive oil
- 1 onion, small, diced (about ½ cup)
- 3 carrot, medium, sliced; no need to peel unless the skins are thick
- 2 clove garlic, minced
- 1 tsp cumin, ground
- 1 tsp cinnamon, ground
- 1 tsp black pepper, freshly ground, to taste
- 1 tsp salt, to taste
- 0.5 tsp paprika, sweet
- 0.25 tsp cayenne pepper, to taste (optional)
- 1 can tomato, diced (400 ml)
- 200 ml vegetable stock, or water
- 1 can chickpea, rinsed and drained (about 1½ cups)
- 50 g spinach, or kale or chard (about 2 cups) (optional)
Steps
- Heat the oil in a large pot over medium heat. Add the onion and cook, stirring now and then, for 5 to 6 minutes, until translucent and fragrant. Add the carrots and cook for 5 minutes more.
- Stir in the garlic, cumin, cinnamon, black pepper, salt, paprika and cayenne, if using, until the carrots are coated in the spices. Cook for about 1 minute, until fragrant.
- Add the tomatoes and stock, then stir in the chickpeas. Cover, turn the heat up and bring to a rolling boil. Canned chickpeas can be salty: soaking them in water for a few minutes after rinsing, then rinsing again, pulls some of it out.
- Lower the heat to medium-low and simmer, covered, for about 20 minutes, until the carrots are soft enough to pierce easily with a fork. Taste and season. For a thicker stew, set the lid ajar, or take it off, so more of the liquid cooks away.
- Take the pot off the heat and stir in the greens, if using, until they wilt. Serve hot with rice or naan. Leftovers keep in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months; thaw them in the fridge.