Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 cup vegetable broth
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp cinnamon
- 1/2 tsp turmeric
- 1 cup carrots, sliced
- 1 cup spinach (fresh or frozen)
- Salt and pepper to taste
- Olive oil
Instructions
- Heat the Olive Oil: In a pot over medium heat, warm up some olive oil. Add the chopped onion and minced garlic, sautéing until they become soft and fragrant.
- Add the Spices: Stir in the cumin, paprika, cinnamon, and turmeric. Allow the spices to cook for about a minute until they release their aromas.
- Add the Main Ingredients: Incorporate the sliced carrots, chickpeas, diced tomatoes, and vegetable broth into the pot. Stir well to combine all the ingredients.
- Bring to a Boil: Increase the heat to bring the mixture to a boil.
- Simmer the Stew: Once boiling, reduce the heat and let the stew simmer for about 20 minutes. This allows the flavors to meld together beautifully.
- Add the Spinach: Stir in the spinach and let it cook for an additional 5 minutes. The spinach should wilt nicely into the stew.
- Season to Taste: Finally, season the stew with salt and pepper according to your preference.
- Serve: Your Moroccan Chickpea Stew is now ready to be served warm. Enjoy it with a side of bread or rice.
Nutrition
- Serving Size: One Normal Portion
- Calories: 250
- Fat: 6g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 10g