Wednesday, September 27, 2017

Moroccan Chickpea Stew

Yield: 4-6 servings

1 tbsp coconut oil
1 medium onion, diced
2 tsp cinnamon
2 tsp ground cumin
2 tsp ground coriander
1 tsp chili flakes
2 cloves of garlic, finely minced
4 dates, pitted and chopped
2 medium carrots, chopped
1 large sweet potato, peeled and chopped
1 small potato, peeled and chopped
1 can crushed tomatoes (preferably fire-roasted)
3 cups vegetable stock 
1 yellow pepper, chopped
1 zucchini, chopped
2 cups chickpeas
1 cup kale, chopped
2 tbsp parsley, chopped
zest of 1 lemon
salt and pepper

1. Heat the coconut oil in a large pot over medium heat. Add the onions and sauté until soft and translucent.
2. Reduce heat to medium-low, and add the cinnamon, cumin, coriander and chili flakes. Slowly sauté and stir until the onions are very soft, about 5 minutes.
3. Add the garlic and sauté until fragrant, about 1 minute.
4. Add the chopped dates, carrots, sweet potato, and potato. Stir to coat the vegetables in the spices and oil.
5. Add the tomatoes and vegetable stock. Bring to a boil and simmer until the sweet potatoes are just tender, about 15 minutes.
6. Add the yellow pepper, zucchini, and chickpeas. Simmer until the peppers and zucchini are tender and the sweet potatoes are quite soft, about 5 minutes.
7. Add the kale and cook for 1 minute, or until just wilted.
8. Garnish with parsley, lemon zest, and season with salt and pepper.

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