Moroccan Vegetable and Chickpea Stew

    Moroccan Vegetable and Chickpea Stew

    (28)
    15saves
    1hour15min


    26 people made this

    This is a medley of vegetables cooked with chickpeas in a flavoursome assortment of herbs and spices. To make it vegetarian use vegetable stock instead of chicken.

    Ingredients
    Serves: 6 

    • 1 tablespoon olive oil
    • 1 onion, diced
    • 1 green capsicum, diced
    • 3 cloves garlic, diced
    • 3 carrots, diced
    • 2 sweet potatoes, diced
    • 1 eggplant, diced
    • 4 roma tomatoes, diced
    • 3 zucchini, diced
    • 1/2 cup sultanas
    • 1500ml chicken stock
    • 2 tablespoons lemon juice
    • 1 tablespoon honey
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon ground coriander
    • 1/4 teaspoon ground turmeric
    • 1/4 teaspoon ground cinnamon
    • 1 (410g) tin chickpeas, rinsed and drained
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper

    Directions
    Preparation:25min  ›  Cook:50min  ›  Ready in:1hour15min 

    1. Heat oil in the bottom of a large saucepan over medium-high heat . Cook and stir the onion, green capsicum and garlic in the oil until tender; about 5 minutes.
    2. Place the carrots, sweet potatoes, eggplant, tomatoes, zucchini and sultanas in the saucepan with the onion mixture. Stir in the chicken stock, lemon juice and honey then season with cumin, coriander, turmeric and cinnamon.
    3. Bring to a boil over high heat. Cover and reduce the heat to medium-low then simmer until the vegetables are tender; about 30 minutes.
    4. Pour the chickpeas into the stew and season with salt and pepper. Stir to combine and cook the soup for an additional 10 to 15 minutes.
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    Reviews and Ratings
    Global Ratings:
    (28)

    Reviews in English (28)

    LindaWood
    0

    Yummy! Although it's a soup more than a stew so I added some basmati rice to thicken it.  -  11 Mar 2014

    by
    32

    This receipe makes 8 - 10 servings, especially if it is served over couscous! It adapted easily to a slow cooker: garlic, onion and oil on the bottom (did not pre-cook these), then peppers, carrots and sweet potato. Eggplant around the sides and the tomato and squash on the top--it cooked together beautifully and required only 1 can of broth instead of 3 when cooked this way. I added the garbanzo beans at the very end.  -  05 Jul 2010  (Review from Allrecipes USA and Canada)

    by
    19

    Really delicious and easy, and it made enough to feed an army--but since I'm cooking for one, it means eight days of lunch (including today). I love how only a quarter teaspoon of spice makes it so flavorful. My only complaint is that it's maybe a little sweet for my taste, but that can be remedied with a little salt. Also, a word to the wise--I'd recommend using normal-sized vegetables. I went all gung-ho on this and got gigantic carrots, and by the same I finished doling the soup out into plastic containers to be frozen, it was all carrots.  -  19 Jan 2009  (Review from Allrecipes USA and Canada)

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