Moroccan Chickpea Stew

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.

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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.

Enjoy!