Moroccan Chickpea Vegetarian Stew Recipe

Need a good post-holiday detox? This Moroccan Chickpea Vegetarian Stew is beyond delicious and totally satisfying!

Many moons ago, when I was in my early 20’s and living the crazy life in NYC, I found a recipe that I couldn’t get out of my head. It was in Cooking Light magazine. The recipe was created by the wife of the man who starred in the movie Super Size Me (where he only ate McDonald’s for a month straight).

Apparently his wife is a holistic chef and the magazine did a feature her and showcased a few of the recipes she prepared for him to help him get healthy again once filming was done. One of these recipes was a Moroccan Chickpea Stew.

At that point in my life, I rarely found myself gravitating towards entrees that were meatless. But the minute I saw that recipe, I knew I had to try it. Boy, am I glad I did! This recipe immediately became a favorite of mine and has consistently made it’s way into my lunch rotation for several years.

It’s a great option if you’re looking for a dish that’s packed with flavor and satisfying. This vegetarian stew is also a really great option when I know I’ve been making poor eating decisions and am in need of a detox. Not only is it delicious, it’s quite easy on your wallet because it doesn’t include meat.

As per the recipe, I enjoy this dish over brown rice and topped with Greek yogurt (though she originally recommends plain yogurt, I love how the Greek yogurt compliments the spices) and I also add plenty of cilantro because I love it. It makes a good-size batch, so I’ll usually make it on a Sunday night and enjoy it as my lunch all week long.

Moroccan Chickpea Vegetarian Stew Recipe

Yields 6 servings

INGREDIENTS

• 2 teaspoons olive oil
• 1 cup diced onions
• 1 cup diced carrots
• 2-3 cloves of garlic, minced
• 1 jalapeno pepper, minced (if you don't want it too spicy, remove the seeds)
• 1 1/2 cups diced potatoes (I didn't peel them because I'm lazy but the original recipe calls for peeling)
• 2 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon turmeric
• 1/8 teaspoon sea salt
• 1 28 ounce can diced tomatoes, undrained
• 1 14 ounce can chickpeas, drained and rinsed
• 1 14 ounce can vegetable broth (I've also used chicken broth with great results)
• Brown rice
• Greek yogurt
• Fresh cilantro, chopped

INSTRUCTIONS

1. Heat the oil over medium-high heat.
2. Add onions, carrots, garlic, jalapeno and potatoes for about 6-7 minutes to soften.
3. Next add cumin, chili powder, turmeric, sea salt, diced tomatoes, chickpeas and broth to the pan.
4. Bring the mixture to a boil.
5. Once it's boiling, cover the pan and reduce the heat to medium-low.
6. Simmer for 20 minutes.
7. Serve over hot brown rice, topped with the Greek yogurt and plenty of cilantro.
8. Enjoy!

Source Article : Click here

Other Recipes :
CHEESY ZUCCHINI RICE
ZUCCHINI BROWNIES
BUFFALO CHICKEN ZUCCHINI BOATS

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