Name: Moroccan Spiced Vegetable And Chickpea Stew
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1 tbsp olive oil; 1 onion, chopped; 3 cloves garlic, minced; 1 red bell pepper, diced; 2 carrots, sliced; 1 zucchini, diced; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp paprika; 1/2 tsp turmeric; 1/2 tsp cinnamon; 1/4 tsp cayenne pepper (adjust to taste); 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); Cooked couscous or rice (optional, for serving)

Instructions

Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic, red bell pepper, carrots, and zucchini to the pot. Cook for another 5 minutes, stirring occasionally.
Stir in the ground cumin, coriander, paprika, turmeric, cinnamon, and cayenne pepper. Cook for 1-2 minutes until fragrant.
Add the drained chickpeas, diced tomatoes (with their juices), and vegetable broth to the pot. Bring the mixture to a simmer.
Cover the pot and let the stew cook for about 20-25 minutes, stirring occasionally, until the vegetables are tender.
Season with salt and pepper to taste. Adjust the seasoning if needed.
Serve the Moroccan Spiced Vegetable and Chickpea Stew hot, garnished with fresh chopped cilantro. For a heartier meal, spoon the stew over cooked couscous or rice.

Ingredients

Instructions

Nutrition Facts

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