SPICED MOROCCAN CHICKPEA AND CARROT STEW
This Spiced Moroccan Chickpea and Carrot Stew is a warm, comforting and flavourful dish embodying North African cuisine, which is rich in earthy spices. The combination of tender chickpeas, soft carrots and fragrant cumin creates a delightful harmony of flavours. This one-pot wonder is perfect for a nourishing meal. This carrot stew is simmered in a light vegetable broth with aromatic garlic and olive oil, which is high in protein, fibre and essential vitamins. This spiced Moroccan chickpea and carrot stew is an ideal choice for a healthy, plant-based diet. Whether served alone or with couscous, rice or warm pita bread, it makes for a hearty and satisfying meal. This Spiced Moroccan Chickpea and Carrot Stew is quick and easy to prepare with just a handful of ingredients, making it perfect for busy weeknights.
RECIPE CATEGORY
Soups & Stews, Main Course
SERVING SIZE
1
CUISINE
Moroccan, Mediterranean
PREPARATION/TECHNIQUES
One-Pot Wonders, Simmer
OCCASION/HOLIDAY
Casual Dinner, Family Reunion, Date Night
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Dairy-Free, Nut-Free, Wheat/Gluten-Free
DISH TYPE
Soup/Stew
INGREDIENTS
There are the following ingredients for Spiced Moroccan Chickpea and Carrot Stew:
- ¼ cup chickpeas
- ½ cup carrots, diced
- ½ teaspoon cumin
- ½ teaspoon garlic, minced
- ½ teaspoon olive oil
- ½ cup vegetable broth
FULL NUTRITIONAL INFORMATION
- Calories: 241 kilocalories
- Saturated Fat: 0.7 grams
- Carbohydrates: 38.4 grams
- Sugar: 8.3 grams
- Protein: 11.1 grams
- Calcium: 65.4 milligrams
- Fat: 5.7 grams
- Fibre: 8 grams
- Sodium: 74.1 milligrams
- Iron: 3.1 milligrams
- Potassium: 584.2 milligrams
PREPARATION
These steps are followed for the preparation of Spiced Moroccan Chickpea and Carrot Stew:
- Heat The Oil: In a small pot over medium heat, warm ½ teaspoon olive oil for about 30 seconds.
- Sauté The Garlic: Add ½ teaspoon minced garlic and sauté for 30 seconds until fragrant.
- Add The Carrots: Stir in ½ cup diced carrots and cook for 2 minutes, stirring occasionally.
- Season The Stew: Sprinkle ½ teaspoon ground cumin over the carrots and garlic, then stir well to coat.
- Simmer With Broth: Pour in ½ cup vegetable broth and add ¼ cup cooked chickpeas. Stir and bring to a gentle simmer.
- Cook Until Tender: Cover the pot and simmer for 15 to 20 minutes, stirring occasionally, until the carrots are soft and the flavours have melded.
- Serve Warm: Remove from the heat and serve immediately alone or pair it with rice, couscous or crusty bread.
PREP TIME
5 minutes
COOKING TIME
20 minutes
TIPS
Here are some helpful tips for Spiced Moroccan Chickpea and Carrot Stew:
- Richer Flavour: Toast the cumin in the oil before adding other ingredients to enhance its aroma.
- Make It Creamier: Blend half the stew for a thicker and creamier texture.
- Add Depth: A dash of cinnamon or smoked paprika can elevate the Moroccan-inspired flavours.
- Extra Protein: Stir in some lentils or quinoa for a protein-packed meal.
VARIATIONS
- Spicy Version: Add a pinch of cayenne pepper or harissa for extra heat.
- Add More Vegetables: Incorporate diced tomatoes, spinach or bell peppers for added nutrients.
- Coconut-Infused: Replace half the broth with coconut milk for a creamy twist.
PREPPING AND STORAGE
- Refrigeration: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop over medium heat or in the microwave for 1 to 2 minutes.