Moroccan Chickpea and Vegetable Stew

A fragrant and wholesome stew featuring tender chickpeas, sweet potatoes, and spinach, cooked with aromatic Moroccan spices, served with fluffy couscous and fresh herbs.

• Prep: 20 min
• Cook: 45 min
• Total: 1 hr 5 min
• Servings: 5
• Cuisine: Middle Eastern
• Difficulty: Medium
• Cost: $3.79/serving

Dietary

• Vegetarian
• Vegan
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Fiber
• High-Protein
• Pescatarian

Tags

• bake
• healthy
• comfort food
• savory
• tangy
• rich

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (chopped)
• 3 clove garlic (minced)
• 1.5 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon ground ginger
• 0.25 teaspoon cayenne pepper
• 1 can crushed tomatoes
• 4 cup vegetable broth
• 2 can chickpea (rinsed and drained)
• 2 sweet potatoes (peeled and diced into 1/2-inch cubes)
• 5 ounce fresh spinach
• 0.5 cup dried apricot
• 0.5 cup fresh cilantro (chopped)
• 0.25 cup fresh parsley (chopped)
• 1.5 cup quick-cooking couscous
• 1.5 cup hot water (for couscous)
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat olive oil in a large oven-safe Dutch oven or pot over medium heat. Add chopped yellow onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
3. Stir in ground cumin, ground coriander, paprika, ground turmeric, ground ginger, and optional cayenne pepper. Cook for 1 minute, stirring constantly, until fragrant.
4. Add crushed tomatoes, vegetable broth, rinsed and drained chickpeas, and diced sweet potatoes to the pot. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Bring to a simmer.
5. Cover the Dutch oven and transfer to the preheated oven. Bake for 30 minutes, or until sweet potatoes are tender.
6. While the stew bakes, prepare the couscous: Place quick-cooking couscous in a heatproof bowl. Pour hot water or vegetable broth over it, stir once, then cover and let stand for 5 minutes. Fluff with a fork.
7. Remove the stew from the oven. Stir in the fresh spinach and chopped dried apricots until the spinach has wilted.
8. Serve the Moroccan Chickpea and Vegetable Stew hot over fluffy couscous, garnished with fresh cilantro and parsley.

Notes

This stew freezes well for future meals. For a richer flavor, toast the spices briefly in the olive oil before adding onion.

Nutrition (per serving)

• Calories: 505
• Protein: 21.8 g
• Carbohydrates: 83.2 g
• Fat: 11.5 g
• Fiber: 16.5 g
• Sodium: 880 mg
• Saturated Fat: 1.5 g
• Sugar: 16.2 g