Name: Moroccan Chickpea Stew
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Moroccan
Ingredients: 2 cups dry quinoa or 1 recipe easy couscous*; 1 large onion; 3 cloves garlic; 2 large sweet potatoes (about 1 ¾ pounds); 2 tablespoons olive oil; 1 teaspoon each paprika and ground cumin; 1/2 teaspoon each ground coriander, ground turmeric, and ground ginger; 1/4 teaspoon ground cinnamon; 1/2 teaspoon each kosher salt and ground black pepper; 2 pinches cayenne pepper; 1 15-ounce can diced tomatoes; 2 cups vegetable broth; 15 ounce can chickpeas, drained (or 1 1/2 cups cooked); 3 cups baby spinach (or chopped spinach); 2 tablespoons chopped fresh cilantro, for garnish; 1 lemon, for garnish; 1 cup greek yogurt, for garnish

Description

This Moroccan Chickpea Stew is a delightful mix of great flavors, featuring chickpeas, sweet potatoes, and warming spices. Perfect for a quick, healthy meal!

Ingredients

Scale

2 cups dry quinoa or 1 recipe easy couscous*
1 large onion
3 cloves garlic
2 large sweet potatoes (about 1 ¾ pounds)
2 tablespoons olive oil
1 teaspoon each paprika and ground cumin
1/2 teaspoon each ground coriander, ground turmeric, and ground ginger
1/4 teaspoon ground cinnamon
1/2 teaspoon each kosher salt and ground black pepper
2 pinches cayenne pepper
1 15-ounce can diced tomatoes
2 cups vegetable broth
15 ounce can chickpeas, drained (or 1 1/2 cups cooked)
3 cups baby spinach (or chopped spinach)
2 tablespoons chopped fresh cilantro, for garnish
1 lemon, for garnish
1 cup greek yogurt, for garnish

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Instructions

Cook the quinoa using either the stovetop or Instant Pot method, adding kosher salt to taste after cooking.
Dice the onion and mince the garlic while chopping the sweet potatoes into bite-sized pieces.
In a large pot, heat the olive oil and sauté the onion for about 5 minutes. Add the minced garlic and continue to sauté for another minute.
Add paprika, cumin, coriander, turmeric, ginger, cinnamon, kosher salt, black pepper, and cayenne pepper. Stir the spices for about 30 seconds, then incorporate the diced tomatoes and vegetable broth.
Bring it to a boil, then add sweet potatoes and rinsed chickpeas. Let it simmer for 25 to 30 minutes until the sweet potatoes are tender. Stir in spinach during the last 2 minutes of cooking.
Serve the stew over quinoa and garnish with cilantro, a squeeze of lemon juice, and a spoonful of Greek yogurt.

Notes

Feel free to substitute the quinoa with couscous as per your preference.
The stew can be refrigerated for up to 3 days; reheat before serving.

Nutrition

Serving Size: 1 serving
Calories: 325
Sugar: 6g
Sodium: 540mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 12g
Protein: 14g
Cholesterol: 7mg