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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Add the peas and dried fruits 20 minutes before serving.
- At the end of the cooking time add the olives and sprinkle with parsley. If necessary, add seasoning and serve hot.
- Serve on couscous with harissa.
- Note: 100 g of dried chickpeas make 1.5 cups, which corresponds to 225 g of cooked chickpeas.
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