Meatless Monday never looked so good! This Moroccan Chickpea Stew is a delicious and satisfying vegetarian meal. It’s deliciously hearty and ready in under 30 minutes.
1jalapeno pepperminced (if you don't want it too spicy, remove the seeds)
1 ½cupsdiced potatoesor turnips
2teaspooncumin
1teaspoonchili powder
½teaspoonturmeric
⅛teaspoonsea salt
1 28ouncecan diced tomatoesundrained
1 14ouncecan chickpeasdrained and rinsed
1 14ouncecan vegetable brothI've also used chicken broth with great results
Brown rice
Greek yogurt
Fresh cilantrochopped
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, reduce the heat to medium-low. Simmer for 20 minutes.
Serve over hot brown rice, topped with the Greek yogurt and plenty of cilantro. Serve immediately
Video
Notes
Cut the veggies to uniform size- this allows them to cook more evenly.
Taste the veggies for tenderness after cooking. When you think the stew is done, taste the vegetables to make sure they’re tender enough. If not let it cook a few minutes longer and try again until they’re cooked to your liking.
Adjust seasonings before serving- Taste the stew before serving and add more seasonings if needed.
Prepping ahead- All veggies except the potatoes and garlic can be chopped ahead. Garlic may be peeled ahead and then minced just before cooking but hold off on peeling and chopping potatoes as the air will oxidize them and cause them to turn brown. I typically cook my rice ahead and wash my cilantro in advance.
Leftovers and storage- This veggie stew recipe will last up to a week covered in the refrigerator. It reheats beautifully in the microwave or in a pan on the stove over medium heat.