Moroccan Chickpea and Root Vegetable Stew

Add spices and garlic to onions…

and cook for another 15 seconds to release the flavor of the spices.

Add broth and water to pot. Add potatoes, chickpeas, carrots and chopped apricots.

Over the years this Moroccan Chickpea and Root Vegetable Stew recipe has included eggplant, zucchini, sweet potatoes, turnips, parsnips, and even some fresh chopped tomatoes. I’ve made it with grilled chicken, tossed small cubes of raw chicken breast in to cook in the stew and I’ve even served it as the starchy side to a rotisserie chicken.

If you have leftovers, the next day the Moroccan Chickpea and Root Vegetable Stew will be thicker since the potatoes and chickpeas keep absorbing liquid. To reheat I mix in a bit of water and stir before heating or fill some pita pocket halves and eat it like a sandwich.

Give it a shot, let me know what you think in the comments below!

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Moroccan Chickpea and Root Vegetable Stew

A comforting stew with carrots, yukon potatoes and warm Moroccan spices done in an hour but tastes like it took all day!

Course Main

Cuisine Middle Eastern

Keyword chickpea stew, Moroccan Chickpea and Root Vegetable Stew, Moroccan food, vegetable stew

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 8

Calories 154 kcal

Author Sabrina Snyder

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon canola oil
• 2 small yellow onion , diced
• 2 lbs yukon gold potatoes , scrubbed clean and diced
• 2 cans chickpeas , drained
• 1 lb carrots , peeled and diced
• 3 large garlic cloves , minced
• 4 cups vegetable broth
• 1 cup water
• 2 teaspoons ground ginger , or equal amount of fresh ginger, minced very finely
• 1 tablespoon ground cumin
• 2 teaspoon ground coriander
• 2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon ground cinnamon
• 1/4 cup chopped dried turkish apricots
• dried cherries , optional
• additional chopped dried turkish apricots , for garnish, optional
• pita bread , to serve or scoop or dip with

Instructions

1. Put olive and canola oil in large heavy bottomed pot. Brown onions on high heat.

2. Add spices and garlic to onions and cook for another 15 seconds to release the flavor of the spices.

3. Add broth and water to pot. Add potatoes and carrots and chopped apricots. Cook uncovered on high for 20-30 minutes until the potatoes start to break down in stew and the liquids have been absorbed.

4. To serve, spoon into bowl, garnish with chopped parsley if desired. Also delicious if topped with additional chopped apricots and dried cherries.

5. For children eating purees, add water to small food processor and puree until smooth.

6. If able to eat on their own, you can make the puree and add some pita triangles to serve as a dip. My daughter loves anything she can dip. You could also add the chopped apricots and cherries and call them sprinkles. The bright fruit flavor is something your kid may really appreciate

7. It is a bit difficult to make a stew into something more fancy, but think of your plates, or matching napkins. You can also serve the stew over some orzo or brown rice.

Nutrition Facts

Moroccan Chickpea and Root Vegetable Stew

Amount Per Serving

Calories 154 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Sodium 1108mg48%

Potassium 768mg22%

Carbohydrates 27g9%

Fiber 5g21%

Sugar 7g8%

Protein 4g8%

Vitamin A 9887IU198%

Vitamin C 20mg24%

Calcium 74mg7%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.