Moroccan Influenced Vegetable Stew with Chickpeas

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 6)

Ingredients

  • 1 tablespoon olive oil
  • 3 shallot (s), finely chopped
  • 1 large carrot (s), finely diced
  • 1 bell pepper (s), yellow or orange, finely diced
  • 1 clove garlic, finely diced
  • 1 teaspoon ginger, freshly grated
  • 0.5 teaspoon ½ cumin, ground
  • 0.25 teaspoon ¼ paprika powder
  • 0.25 teaspoon ¼ turmeric, ground
  • 0.5 teaspoon ½ cinnamon, ground
  • 240 g beans, reen, cut into pieces approx. 2.5 cm in size
  • 225 g chickpeas from the crockpot * or from the can
  • 400 g tomato (s) (pizza tomato)
  • 375 ml vegetable stock
  • 1 tablespoon lemon juice
  • Salt and pepper, black, freshly ground
  • 0.5 ½ cup peas, frozen, thawed
  • 0.5 ½ cup fruits, dried (apricots, apple rings, plums, raisins), finely chopped
  • 1 tablespoon parsley, chopped
Moroccan Influenced Vegetable Stew with Chickpeas
Moroccan Influenced Vegetable Stew with Chickpeas

Instructions

  1. Heat the oil in a pan, add the shallots, carrots, bell pepper and garlic and fry for about 5 minutes. Add the ginger and the spices and roast for about 1/2 minute so that the flavors develop.
  2. Pour the mixture into the crockpot, add beans, chickpeas, tomatoes, broth and lemon juice. Season with salt and pepper. Put the lid on and cook on low for 6 to 8 hours.
  3. Add the peas and dried fruits 20 minutes before serving.
  4. At the end of the cooking time add the olives and sprinkle with parsley. If necessary, add seasoning and serve hot.
  5. Serve on couscous with harissa.
  6. Note: 100 g of dried chickpeas make 1.5 cups, which corresponds to 225 g of cooked chickpeas.

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