Name: Moroccan Chickpea Stew
Prep time: 10 min
Cook time: 30 min
Yield: 6 servings
Ingredients: 2 teaspoons olive oil; 1 cup diced onions; 1 cup diced carrots; 2-3 cloves of garlic, minced; 1 jalapeno pepper, minced (if you don't want it too spicy, remove the seeds); 1 1/2 cups diced potatoes (I didn't peel them because I'm lazy but the original recipe calls for peeling); 2 teaspoon cumin; 1 teaspoon chili powder; 1/2 teaspoon turmeric; 1/8 teaspoon sea salt; 1 28 ounce can diced tomatoes, undrained; 1 14 ounce can chickpeas, drained and rinsed; 1 14 ounce can vegetable broth (I've also used chicken broth with great results); Brown rice; Greek yogurt; Fresh cilantro, chopped

Need a good post-holiday detox? This Moroccan Chickpea Vegetarian Stew is beyond delicious and totally satisfying!

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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 ate 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! This recipe 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 packed with flavor and satisfying. This vegetarian stew is also a really great option when I know I've been making poor eating decisions 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 enjoy it as my lunch all week long.

Nutrition

Calories

493 cal

Fat

12 g

Carbs

91 g

Protein

11 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Moroccan Chickpea Stew

10 minPrep Time

30 minCook Time

40 minTotal Time

Yields 6 servings

Author:

Alexandra Jamieson, The Great American Detox Diet, as featured in Cooking Light

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Ingredients

2 teaspoons olive oil
1 cup diced onions
1 cup diced carrots
2-3 cloves of garlic, minced
1 jalapeno pepper, minced (if you don't want it too spicy, remove the seeds)
1 ½ cups diced potatoes (I didn't peel them because I'm lazy but the original recipe calls for peeling)
2 teaspoon cumin
1 teaspoon chili powder
½ teaspoon turmeric
⅛ teaspoon sea salt
1 28 ounce can diced tomatoes, undrained
1 14 ounce can chickpeas, drained and rinsed
1 14 ounce can vegetable broth (I've also used chicken broth with great results)
Brown rice
Greek yogurt
Fresh cilantro, chopped

Instructions

Heat the oil over medium-high heat.
Add onions, carrots, garlic, jalapeno and potatoes for about 6-7 minutes to soften.
Next add cumin, chili powder, turmeric, sea salt, diced tomatoes, chickpeas and broth to the pan.
Bring the mixture to a boil.
Once it's boiling, cover the pan and reduce the heat to medium-low.
Simmer for 20 minutes.
Serve over hot brown rice, topped with the Greek yogurt and plenty of cilantro.
Enjoy!

https://www.thelifejolie.com/moroccan-chickpea-stew/

Jessy Freimann, The Life Jolie

Helpful tools:

Another favorite stew recipes is this one:

Slow Cooker Italian Beef Stew

I also love this stew recipe:

Classic Hamburger Stew

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Comments

Scott says

February 22, 2016 at 12:54 pm

Really really interested in trying. I'd cook my own chickpeas to cut down on the sodium in canned versions though.

- Jessy says
  
  February 23, 2016 at 5:17 pm
  
  Give it a shot- it's super delicious!
  
Huub Ricardo says

February 22, 2016 at 1:57 pm

Kind of feel like you can also use it as dip for nachos. Maybe not ofcourse...but it looks delicious. Indeed over brown rice...sooo that's been a while since I had brown rice. Think i need to do some shopping :) thanks for the delicious recipe tip as always.

- Jessy says
  
  February 23, 2016 at 5:17 pm
  
  think that's a great idea- it's super flavorful so It would play really well with Nachos :)
  
Sammi says

February 26, 2016 at 10:23 am

Gorgeous photos! Love this healthy recipe :) Well done!

- Jessy says
  
  February 29, 2016 at 11:36 am
  
  Thank you so much! :)
  
CJ Huang | Morsels of Life says

February 26, 2016 at 3:16 pm

Sounds super tasty! And I bet it'd be easy to make in a slow cooker too. I'll have to give it a try. :)

- Jessy says
  
  February 29, 2016 at 11:31 am
  
  Good idea- I bet this would turn out beautifully in the slow cooker!
  
Single Mum Speaks says

February 27, 2016 at 11:45 am

This sounds lovely. I make a Moroccan chickpea soup, which is quite similar to this in terms of ingredients. Will definitely try this recipe too.

- Jessy says
  
  February 29, 2016 at 11:30 am
  
  Yum- a soup with similar ingredients sounds AMAZING!
  
Karen says

February 28, 2016 at 8:54 pm

I probably would eat it as a chili without putting it on top of anything and have a salad with it. Does sound yummy. I will be pinning it. Thanks for sharing on Let's Get Real Friday Link Party.

- Jessy says
  
  February 29, 2016 at 11:28 am
  
  Thank you- That sounds like an excellent way to enjoy it!
  
Lisa/SyncopatedMama says

February 29, 2016 at 8:38 am

We love these types of recipes, so I know I'll be trying this one soon! Thanks for joining us at #FridayFrivolity this week!

- Jessy says
  
  February 29, 2016 at 11:26 am
  
  Thank you- I hope you enjoy it as much as I do!
  
Carla says

March 03, 2016 at 5:47 pm

I've heard you need to buy turmeric at specific places to get the 'good' stuff. Do you buy a particular brand or at a certain store?

- Jessy says
  
  March 06, 2016 at 11:17 am
  
  I am lazy and stuck to Wegmans (ie our local grocery store). It's quite possible I just don't have a very sophisticated palate because it seemed tasty to me :)
  
Melissa says

March 24, 2016 at 4:12 pm

The question is.... Where do the potatoes come in? I'm in the middle of making this and not sure when to add them!

- Jessy says
  
  March 24, 2016 at 4:20 pm
  
  Sorry about that I don't know how I missed it- the potatoes go in right at the beginning. I just updated it. Enjoy!
  
May says

August 19, 2017 at 8:24 pm

How many servings will this make?

- Jessy says
  
  August 20, 2017 at 10:24 pm
  
  I'd say 4-6 depending on the size of the serving and if you're serving it with rice (which I highly recommend!). Enjoy!
  
Karin says

January 20, 2018 at 6:23 pm

Made this recipe tonight for dinner, and it was AMAZING! It'll go into our dinner rotation for sure. Love!

- Jessy says
  
  January 21, 2018 at 10:50 pm
  
  So glad you loved it- it's seriously one of my favs and really opened my eyes to how delicious vegetarian food can be (I'm almost ashamed to admit that I didn't often give meatless options a fair chance).