I grabbed this recipe from last weeks Metro and man, what a good call that was. It is delicious and amazingly filling.
I chose to use crushed tomatoes instead of diced and am very happy with the results. It’s a thicker, more substantial stew and really sticks to your ribs.
Served over rice it makes a good 6-8 servings and freezes very well.
شارك و استمتع:
MOROCCAN CHICKPEA STEW
1 tbsp olive oil
2 small onions, chopped
½ tsp ground ginger
½ tsp each salt and pepper
¼ each turmeric, cinnamon and chilli powder
1 can crushed tomatoes
2 cups vegetable broth
2 yams, peeled and chopped
1 can chickpeas, drained and rinsed
2 zucchinis, chopped
In a Dutch Oven or large saucepan, heat oil over medium heat.
Add onions, ginger, salt, pepper, turmeric, cinnamon and chilli powder. Cook until onions are soft, about 7-10 minutes.
Add broth and tomatoes and yams, scraping bottom of pan to loosen up any bits on the bottom of the pan.
Bring to a boil, then reduce heat to a simmer and cover.
Let simmer covered for 10 minutes.
Add zucchini and chickpeas and cook another 7-10 minutes or until zucchini is tender.