This vegan dish, Spicy Moroccan Chickpea Stew, is hearty and full of flavor. It was inspired by the bright flavors of Morocco. It's great for a cozy weeknight dinner because it's full of protein-rich chickpeas, healthy vegetables, and fragrant spices.
Ingredients: 2 tbsp olive oil. 1 large onion, diced. 3 cloves garlic, minced. 1 red bell pepper, diced. 1 carrot, diced. 1 tsp ground cumin. 1 tsp ground coriander. 1/2 tsp smoked paprika. 1/4 tsp cayenne pepper. 1 can 15 oz diced tomatoes. 1 can 15 oz chickpeas, drained and rinsed. 2 cups vegetable broth. 1 cup chopped kale or spinach. Salt and pepper, to taste. Fresh cilantro, for garnish. Cooked couscous or rice, for serving.
Instructions: In a large pot, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in minced garlic, diced red bell pepper, and diced carrot. Cook for another 5 minutes. Add ground cumin, ground coriander, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant. Pour in diced tomatoes, chickpeas, and vegetable broth. Bring to a simmer and let it cook for 15-20 minutes. Stir in chopped kale or spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste. Serve hot over cooked couscous or rice, garnished with fresh cilantro.
Prep Time: 15 minutes
Cook Time: 25 minutes
inferno trail