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01 Mar

Moroccan Chickpea Stew.

This winter style vegetarian Moroccan chickpea stew makes the perfect mid-week meal - it's super simple to make and chocker full of mouth watering flavours. Who'd have thought something so delicious could also be so super healthy? It's jam packed full of nutritional goodness and tastes even better the next day as left-overs. This is a family keeper you'll be coming back to time and again.

Prep Time15 minsCook Time40 minsTotal Time55 mins
Yields5 Servings
Ingredients:
 1 Large onion [or 2 small], finely chopped
 5 Garlic cloves, minced
 2 Knobs of fresh ginger, grated
 2 Large sweet potatoes, diced into bite size chunks
 3 ½ tbsp Tomato paste
 2 Cans of diced tomatoes
 2 Cans of chickpeas, drained and rinsed
 4 Kale leaves, chopped
 ½ cup Dried dates, chopped
 3 cups Vegetable stock
 1 Lemon, zested
 1 Handful of fresh parsley (optional), chopped
 2 cups brown rice
Spices
 2 tsp Mild curry powder
 1 tsp Ground cumin
 1 tsp Ground smoked paprika
 1 tsp Ground coriander
 1 tsp Cinnamon
 ½ tsp Ground tumeric
 ½ tsp Salt
1

Start with cooking the rice, add to a pot with an abundance of water, bring to the boil and cook for 30 minutes. Drain off the excess water, return the rice to the pot, cover, and let the rice steam for a further 10 minutes.

2

Whilst the rice is still cooking, sauté the onion, garlic and ginger with a small amount of stock for about 5 to 7 minutes or until soft and fragrant. Add extra stock as you go to avoid burning the bottom of the pan. Add the spices and salt and toss to combine, stir frequently for a further 1 minute.

3

Add the tomato paste and cook for 2 minutes stirring frequently. Add a splash of water if needed to keep from drying out. Remove from heat.

4

Add the drained chickpeas, can of tomatoes, diced sweet potatoes, chopped dates and enough stock to just cover everything. Stir to combine and bring back to the boil. Lower the heat, put the lid on and slowly simmer for 20 minutes.

5

Take the kale off the stalk and chop

6

Remove the lid from the saucepan and stir the kale through the dish. Simmer uncovered for a further 20 minutes stirring occasionally to reduce any residual liquid.

7

Serve with the rice and a sprinkle of lemon zest. Garnish with parsley (if using).
OPTIONAL:
Dollop a little hummus for a creamy texture.

Ingredients

Ingredients:
 1 Large onion [or 2 small], finely chopped
 5 Garlic cloves, minced
 2 Knobs of fresh ginger, grated
 2 Large sweet potatoes, diced into bite size chunks
 3 ½ tbsp Tomato paste
 2 Cans of diced tomatoes
 2 Cans of chickpeas, drained and rinsed
 4 Kale leaves, chopped
 ½ cup Dried dates, chopped
 3 cups Vegetable stock
 1 Lemon, zested
 1 Handful of fresh parsley (optional), chopped
 2 cups brown rice
Spices
 2 tsp Mild curry powder
 1 tsp Ground cumin
 1 tsp Ground smoked paprika
 1 tsp Ground coriander
 1 tsp Cinnamon
 ½ tsp Ground tumeric
 ½ tsp Salt

Directions

1

Start with cooking the rice, add to a pot with an abundance of water, bring to the boil and cook for 30 minutes. Drain off the excess water, return the rice to the pot, cover, and let the rice steam for a further 10 minutes.

2

Whilst the rice is still cooking, sauté the onion, garlic and ginger with a small amount of stock for about 5 to 7 minutes or until soft and fragrant. Add extra stock as you go to avoid burning the bottom of the pan. Add the spices and salt and toss to combine, stir frequently for a further 1 minute.

3

Add the tomato paste and cook for 2 minutes stirring frequently. Add a splash of water if needed to keep from drying out. Remove from heat.

4

Add the drained chickpeas, can of tomatoes, diced sweet potatoes, chopped dates and enough stock to just cover everything. Stir to combine and bring back to the boil. Lower the heat, put the lid on and slowly simmer for 20 minutes.

5

Take the kale off the stalk and chop

6

Remove the lid from the saucepan and stir the kale through the dish. Simmer uncovered for a further 20 minutes stirring occasionally to reduce any residual liquid.

7

Serve with the rice and a sprinkle of lemon zest. Garnish with parsley (if using).
OPTIONAL:
Dollop a little hummus for a creamy texture.

Moroccan Sweet Potato and Chickpea Stew