Description
Experience the vibrant flavors of Morocco with this hearty chickpea and vegetable stew, perfect for a cozy meal any night of the week.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium carrots, diced
- 1 medium zucchini, diced
- 1 bell pepper (any color), diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups low-sodium vegetable broth
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Chop the carrots, zucchini, bell pepper, and onion into bite-sized pieces.
- In a large pot, heat the olive oil over medium heat. Add the chopped onions and minced garlic; sauté until the onions are translucent.
- Stir in the carrots and bell peppers first. Sprinkle with cumin, coriander, paprika, salt, and pepper; toast for about two minutes.
- Add the drained chickpeas and canned tomatoes to the pot. Stir well to combine.
- Pour in vegetable broth until everything is covered (approximately four cups). Bring to a boil, then reduce heat to simmer for about 25 minutes.
- Add the zucchini during the last five minutes of cooking time to keep it tender-crisp.
- Serve hot over rice or quinoa for a nutritious meal.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 5g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Customize vegetables based on seasonal availability or personal preference. Experiment with additional spices like smoked paprika for unique flavors.