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Moroccan Spiced Chickpea and Vegetable Stew
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Course Soup
Cuisine Moroccan
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Knife
  • Cutting board

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 medium carrots, sliced into rounds
  • 2 medium parsnips, sliced into half-moons
  • 2 medium potatoes, cubed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh cilantro, chopped
  • Lemon wedges, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4 minutes until it softens.
  • Stir in the garlic, cumin, cinnamon, paprika, and ginger. Cook for 1 minute until the spices smell fragrant.
  • Add the carrots, parsnips, and potatoes. Stir to coat the vegetables with the spiced onion mixture.
  • Pour in the diced tomatoes and vegetable broth. Add the salt and black pepper. Bring the mixture to a simmer.
  • Cover the pot and cook for 20 minutes, stirring once or twice, until the potatoes and parsnips are tender.
  • Stir in the chickpeas and simmer uncovered for 5 more minutes to heat them through.
  • Remove the pot from the heat. Taste and adjust salt if needed. Serve the stew in bowls topped with fresh cilantro and a squeeze of lemon.

Notes

Simmer the stew a little longer if you prefer softer vegetables, or add a pinch more cinnamon if you like sweeter notes. Leftovers keep well in the fridge for three days and reheat easily on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Moroccan
Equipment: Large pot, Wooden spoon, Knife, Cutting board