Moroccan Chickpea Stew

Jayne

Jayne

Bowl of Moroccan Chickpea Stew by Flora Nutrition - get the recipe here

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Moroccan Chickpea Stew Recipe

Time to cosy up for winter with a big bowl of this Moroccan Chickpea Stew. This recipe features bold spices like cinnamon and cardamon for loads of flavour and is loaded with the beautiful anti-inflammatory benefits of turmeric. Whilst this is a recipe for just 4 serves, do yourself a favour, double or triple the batch and make sure there’s plenty for leftovers for another day when you’ve got something better to do than cook another meal! It freezes well! Oh, and don’t be shy with the parsley, pop some extra in to boost the vitamin C content of this hearty dish. Download the recipe below to see suggested variations and replacements. Enjoy!

4 Servings | 20 Minutes

Ingredients

  • 120 ml Vegetable Broth
  • 2 Yellow Onion (medium, diced)
  • 330 grams Chickpeas (cooked, rinsed)
  • 9 grams Sea Salt
  • 3 grams Turmeric
  • 1 gram Cinnamon
  • 1 gram Cardamom
  • 450 milligrams Cayenne Pepper
  • 3 Tomato (large, diced)30 grams Parsley
  • 49 grams Pitted Dates (chopped)

Directions

  1. Add the broth and the onions to a pot over medium heat. Cook for about 3 minutes until the onions begin to soften. Add the chickpeas, salt, turmeric, cinnamon, cardamom, and cayenne pepper. Continue to cook for 3 more minutes.
  2. Add the tomatoes, parsley, and the dates to the pot and stir to combine. Reduce the heat to medium-low and cover the pot with a lid. Cook for 10 minutes, stirring occasionally.
  3. Divide between bowls and enjoy!

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Notes

LEFTOVERS
Refrigerate in an airtight container for up to four days.

SERVING SIZE
One serving is equal to approximately one cup of stew.

MORE FLAVOUR
Add fresh garlic, ginger, chilli flakes, and/or raisins.

SERVE IT WITH
Rice, quinoa, roasted potatoes, sweet potato, squash, tortillas or crusty bread.

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