Moroccan Chickpea and Vegetable Stew

Ingredients

• 3 tbsp olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 1/2 tsp ground cumin
• 1 tsp ground cinnamon
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper (optional)
• 1 lb sweet potatoes, peeled and cut into 1-inch cubes
• 2 (15 oz) cans chickpeas, drained and rinsed
• 1 (28 oz) can crushed tomatoes
• 3 cups vegetable broth
• 1/3 cup dried apricots, chopped
• 1/4 cup sliced almonds, toasted
• 1/4 cup fresh cilantro, chopped
• 1 1/4 tsp salt, plus more to taste

Instructions

1. Heat the olive oil in a large 5 to 6 quart pot or Dutch oven over medium heat.
2. Add the onion and cook for 5 to 6 minutes, stirring occasionally, until soft and golden at the edges.
3. Stir in the garlic and ginger and cook for 1 minute until fragrant.
4. Add the cumin, cinnamon, coriander, and cayenne if using, and stir constantly for 30 seconds to toast the spices, taking care they do not burn.
5. Add the sweet potato cubes and stir to coat them in the spiced onion mixture.
6. Pour in the chickpeas, crushed tomatoes, and vegetable broth, then add the chopped apricots and stir well to combine.
7. Bring the stew to a boil over high heat, then reduce to low so it simmers gently, cover, and cook for 30 to 35 minutes.
8. Check the sweet potatoes with a fork; the stew is done when they are completely fork-tender and the liquid has thickened slightly.
9. Stir in the salt, then taste and adjust seasoning, adding more salt or a pinch more cayenne for heat if desired.
10. Ladle into bowls and top each with toasted almonds and fresh cilantro before serving.

Tips

Why You'll Love This

• Warm, fragrant spices with a touch of natural sweetness
• Entirely plant-based with plenty of fiber and protein from chickpeas
• Great served over couscous or with warm flatbread

Nutrition

Nutrition values are estimated per serving based on the ingredients used.