Name: Moroccan Spiced Chickpea And Carrot Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: North African
Ingredients: 2 tablespoons olive oil; 1 large onion, diced; 3 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon smoked paprika; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground turmeric; 1/4 teaspoon cayenne pepper; 2 large carrots, peeled and diced; 1 red bell pepper, diced; 1 can (15 oz) chickpeas, drained and rinsed; 1 can (14 oz) diced tomatoes; 2 cups vegetable broth; Salt and pepper, to taste; Fresh cilantro, chopped, for garnish; Lemon wedges, for serving; Cooked couscous or rice, for serving

Instructions

Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Stir in the ground cumin, coriander, paprika, cinnamon, turmeric, and cayenne pepper. Cook the spices for about 1-2 minutes until aromatic, stirring constantly to prevent burning.
Add the diced carrots and red bell pepper to the pot, stirring to coat them with the spice mixture. Cook for 5-7 minutes until the vegetables start to soften.
Pour in the drained chickpeas, diced tomatoes (with their juices), and vegetable broth. Season with salt and pepper to taste. Bring the stew to a simmer, then reduce the heat to low and cover the pot. Let it cook for about 20-25 minutes, stirring occasionally.
Once the vegetables are tender and the flavors have melded together, taste and adjust the seasoning if needed. If the stew is too thick, you can add more vegetable broth or water to reach your desired consistency.
Serve the Moroccan Spiced Chickpea And Carrot Stew hot over cooked couscous or rice. Garnish with freshly chopped cilantro and serve with lemon wedges on the side for a burst of citrusy freshness.

Ingredients

Instructions

Nutrition Facts

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