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Many moons ago, when I was in my early 20’s and living the crazy life in NYC, I found a recipe that I couldn’t get out of my head. It was in Cooking Light Magazine. The recipe was created by the wife of the man who starred in the movie Super Size Me (where he only at McDonald’s for a month straight). Apparently his wife is a holistic chef and the magazine did a feature her and showcased a few of the recipes she prepared for him to help him get healthy again once filming was done. One of these recipes was a Moroccan Chickpea Stew.
At that point in my life, I rarely found myself gravitating towards entrees that were meatless. But the minute I saw that recipe, I knew I had to try it. Boy, am I glad I did, because this recipes immediately became a favorite of mine and has consistently made it’s way into my lunch rotation for several years.
It’s a great option if you’re looking for a dish that’s not only packed with flavor and satisfying, but this dish is a really great option when I know I’ve been making poor eating decision and am in need of a detox. Not only is it delicious, it’s quite easy on your wallet because it doesn’t include meat.
As per the recipe, I enjoy this dish over brown rice and topped with Greek yogurt (though she originally recommends plain yogurt, I love how the Greek yogurt compliments the spices) and I also add plenty of Cilantro because I love it. It makes a good-size batch, so I’ll usually make it on a Sunday night and bring it to work for lunches all week.
Moroccan Chickpea Stew
- A couple teaspoons of olive oil
- 1 cup of onions, diced
- 1 cup of carrots, diced
- A couple cloves of garlic, minced
- 1 jalapeno pepper, minced (if you don’t want it too spicy, remove the seeds)
- 1 1/2 cups of potatoes, diced (I didn’t peel them because I’m lazy but the original recipe calls for peeling)
- 2 tsp. of cumin
- 1 tsp. of chili powder
- 1/2 tsp. of turmeric
- 1/8 tsp. of sea salt
- 1 28 oz can of diced tomatoes, undrained
- 1 14 oz. can of chickpeas, drained and rinsed
- 1 14 oz. can of vegetable broth (I’ve also used chicken broth with great results)
- Brown rice
- Greek yogurt
- Fresh cilantro, chopped
Heat your oil over medium high heat and saute your onions, carrots, garlic, jalapeno and potatoes for about 6-7 minutes to soften.
Add the cumin, chili powder, turmeric, sea salt, tomatoes, chickpeas and broth and bring the mixture to a boil.
Once it’s boiling cover and reduce the heat to medium low and allow the stew to simmer for around 20 minutes.
Serve over hot brown rice, topped with the Greek yogurt and cilantro.
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