Moroccan Chickpea Stew

$- 1 can (15 oz) chickpeas, drained and rinsed - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper (any color), diced - 2 carrots, sliced - 2 medium tomatoes, diced - 1 cup vegetable broth - 1 can (14 oz) coconut milk - 2 tablespoons tomato paste - 1 tablespoon olive oil In this stew, the chickpeas stand out as a great protein source. They are earthy and filling. The fresh vegetables add a bright crunch and sweetness. I love using bell peppers and carrots for their color and taste. Coconut milk gives the stew a creamy texture. It adds richness without being too heavy. - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust to heat preference) - Salt and pepper to taste Spices make this dish special. Cumin and coriander add warmth and depth. Smoked paprika brings a hint of smokiness. If you like heat, cayenne pepper adds a kick. Adjust the salt and pepper to fit your taste. These spices create a rich flavor that warms the soul. - Fresh cilantro Fresh cilantro is a perfect finish. It adds a pop of green and a fresh taste. Just sprinkle it on top before serving. This small step makes a big difference. You can also add a side of warm pita bread or couscous for a complete meal. Each bite will transport you to Morocco! {{ingredient_image_1}} First, heat olive oil in a large pot over medium heat. Add the diced onion. Sauté for about five minutes until the onion looks clear. Next, add the minced garlic. Stir for a minute until you smell the garlic. Now, it is time to add the bell pepper and sliced carrots. Cook these for another three to four minutes. You want them to soften a bit but keep some crunch. Once your veggies are ready, stir in the diced tomatoes. Cook them for about five minutes. This helps them break down and adds flavor. Next, add the drained chickpeas and vegetable broth. Pour in the coconut milk and tomato paste too. Mix everything well so that the flavors combine. Now, sprinkle in ground cumin, ground coriander, smoked paprika, and cayenne pepper. Add salt and pepper to taste. Stir again to blend all the spices evenly. Bring the pot to a gentle boil. Once it bubbles, reduce the heat to low. Cover the pot and let it simmer for 20 to 25 minutes. This cooking time allows the flavors to blend nicely. After simmering, taste the stew. Adjust the seasoning if needed. If it is too thick, you can add more vegetable broth to reach your desired consistency. To boost the flavor of your Moroccan chickpea stew, adjust your spices. Try adding more ground cumin or coriander for a deeper taste. A squeeze of fresh lemon juice at the end brightens the dish. For a spicy kick, add more cayenne pepper, but be careful not to overdo it. To achieve the best texture, ensure your vegetables are cut evenly. This helps them cook at the same rate. Sauté your onions until they turn soft and translucent. This builds a great base flavor. The longer you simmer, the more the flavors blend together. You can make this stew ahead of time. It tastes even better the next day as the flavors deepen. Store it in the fridge for up to three days. To save time, use frozen vegetables. They are easy to add and cut down on prep time. You can also prepare the chickpeas in advance. If you use dried chickpeas, soak them overnight and cook them before adding to the stew. This makes your meal prep even simpler. Serve your Moroccan chickpea stew in deep bowls. Top it with fresh cilantro for a pop of color. Warm pita bread or fluffy couscous makes the perfect side. They soak up the stew’s rich flavors and add a nice texture. You can also serve it with a simple green salad for a fresh contrast. Pro Tips Use Fresh Spices: Freshly ground spices enhance the flavor of your Moroccan Chickpea Stew. If you have whole spices, consider grinding them just before cooking for the best taste. Customize Heat Level: Adjust the cayenne pepper to your heat preference. Start with less and add more as needed to ensure everyone enjoys the dish. Serve with Accompaniments: Pair the stew with warm pita bread, couscous, or rice to make it a more filling meal and to soak up the delicious broth. Make it Ahead: This stew tastes even better the next day! Make it in advance and store it in the refrigerator to let the flavors develop further before serving. {{image_2}} You can boost the protein in your Moroccan chickpea stew. One option is chicken. Cook bite-sized pieces in the pot before adding veggies. Let them brown slightly. You can also use beef or lamb for a heartier flavor. Cook them in the same way. If you want a meat-free option, try tofu. Cube firm tofu and add it with the chickpeas. This gives a nice texture and protein boost. This stew is easy to adapt for different diets. For a gluten-free option, ensure your broth is gluten-free. Most vegetable broths are safe, but check the label. If you're vegan, you're already set! This recipe is naturally vegan due to the chickpeas and coconut milk. You can also use vegetable broth instead of chicken broth if needed. To make your stew even tastier, add more herbs and spices. Fresh ginger adds a warm kick. Just grate a small piece and mix it in. You might also try a pinch of cinnamon for a unique flavor. Fresh herbs like parsley or mint can brighten the dish. Add them just before serving. Don't forget about lemon juice! A squeeze of lemon can really lift the flavors. After you enjoy your Moroccan chickpea stew, store any leftovers in an airtight container. Let the stew cool down before sealing it. Place the container in the fridge. It will stay fresh for about 3 to 5 days. When you're ready to eat, just reheat it on the stove or in the microwave. Stir well to ensure even heating. Freezing the stew is a great way to keep it longer. First, let the stew cool completely. Then, pour it into a freezer-safe container or a zip-top bag. Make sure to leave some space at the top, as liquids expand when frozen. You can freeze it for up to 3 months. To reheat, thaw it overnight in the fridge. Then, heat it on the stove until hot. For the best taste and quality, use the stew within 3 to 5 days if refrigerated. If frozen, aim to eat it within 3 months. Always check for any off smells or changes in color before eating. These signs mean it’s time to toss it out. Enjoy your flavorful dish while it's fresh! You can use several options if you need to swap out coconut milk. Here are a few ideas: - Almond milk (unsweetened) - Soy milk - Oat milk - Heavy cream (for a dairy option) Each choice will change the taste and texture a little. Almond and oat milk are great for a light feel. Heavy cream adds richness but will make it less vegan. This stew stays fresh for about 3 to 4 days in the fridge. Make sure to store it in an airtight container. If you want to keep it longer, consider freezing it. Yes! You can easily prepare this stew in a slow cooker. Here’s how: - Sauté the onions and garlic first for better flavor. - Add all other ingredients to the slow cooker. - Cook on low for 6 to 8 hours or on high for 3 to 4 hours. - Make sure to stir occasionally. If it gets too thick, add more broth. This method lets the flavors blend well and makes it super easy! This blog post covered making a delicious Moroccan Chickpea Stew. You learned about key ingredients, like chickpeas and coconut milk, and how to prepare them. I shared step-by-step instructions and helpful tips for great flavor and texture. You can also explore various protein options and substitutions to fit your diet. Proper storage advice ensures your stew lasts longer. Enjoy your cooking adventure with this hearty meal, packed with flavor and nutrition!$

Moroccan Chickpea Stew

A hearty and flavorful stew made with chickpeas, vegetables, and spices, perfect for a comforting meal.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Moroccan

Servings 4

Calories 350 kcal

Ingredients

1 can (15 oz) chickpeas, drained and rinsed
1 medium onion, diced
2 cloves garlic, minced
1 bell pepper diced (any color)
2 medium carrots, sliced
2 medium tomatoes, diced
1 cup vegetable broth
1 can (14 oz) coconut milk
2 tablespoons tomato paste
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (adjust to heat preference)
to taste salt and pepper
for garnish fresh cilantro

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
Add the minced garlic, bell pepper, and sliced carrots. Cook for another 3-4 minutes until the vegetables begin to soften.
Stir in the diced tomatoes and cook for an additional 5 minutes, letting the tomatoes break down slightly.
Add the chickpeas, vegetable broth, coconut milk, and tomato paste. Mix well.
Sprinkle in the ground cumin, ground coriander, smoked paprika, cayenne pepper, salt, and pepper. Stir everything to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, allowing the flavors to meld together.
Taste and adjust seasoning if necessary. If the stew is too thick, feel free to add a bit more vegetable broth.
Serve the stew hot, garnished with fresh cilantro.

Notes

Serve the stew in deep bowls, with a sprinkle of cilantro on top. Consider adding a side of warm pita bread or couscous for a complete meal.

Keyword chickpeas, healthy, spicy, stew, vegetarian