What better way to capture the essence of fall than with a heartwarming bowl of Moroccan Chickpea and Vegetable Stew? This recipe is not just a feast for the taste buds but also a celebration of colors and textures, perfect for bringing the family together on those crisp autumn evenings. The aromatic spices fill the kitchen with warmth, wrapping everyone in a cozy embrace. Trust me, you’ll want to make this a regular feature on your table!
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 6
- Skill Level: Easy
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 bell peppers (any color), chopped
- 2 large tomatoes, chopped
- 1 large carrot, sliced
- 1 zucchini, chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sauté until softened and fragrant, about 5 minutes.
- Add the bell peppers, tomatoes, carrot, and zucchini. Cook for another 5-7 minutes, stirring occasionally.
- Add the chickpeas, vegetable broth, cumin, coriander, cinnamon, turmeric, and cayenne pepper. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, or until the vegetables are tender.
- Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
Helpful Tips
- Variation: Add in other seasonal vegetables like sweet potatoes or butternut squash for extra depth and flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: This stew freezes well. Just let it cool completely, then transfer to a freezer-safe container, where it will keep for up to 3 months.
- Substitutions: If you’re out of chickpeas, cannellini beans or white beans make a great substitute.
Pairings
This Moroccan Chickpea and Vegetable Stew pairs beautifully with fluffy couscous or warm, crusty bread. For a complete meal, serve with a side of lemony quinoa salad and a cup of spiced mint tea.
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