Moroccan Chickpea Stew
A hearty, warmly spiced stew with chickpeas and vegetables.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened (about 5 minutes).
- 2
Add the minced garlic, Ras el Hanout, and ground ginger. Stir constantly for 1 minute until the spices are deeply fragrant.
- 3
Add the diced sweet potato, diced tomatoes (with their juices), and the vegetable broth. Bring the mixture to a boil.
- 4
Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the sweet potato cubes are fork-tender.
- 5
Stir in the rinsed chickpeas and simmer uncovered for another 10 minutes so the flavors meld and the stew thickens slightly.
- 6
Remove from heat, stir in the fresh spinach until wilted. Season with salt and pepper to taste, and serve hot over couscous or quinoa.
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