Moroccan Chickpea and Vegetable Stew
Moroccan Chickpea and Vegetable Stew is a comforting, vibrant dish that brings the warmth of Moroccan spices to your table. Packed with protein-rich chickpeas and an array of colorful vegetables, this stew bursts with flavor and is perfect for chilly evenings or casual gatherings. Simple to prepare and incredibly satisfying, it’s a delightful way to enjoy a nutritious meal that’s sure to impress.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Approximately 4 servings 1x
- Category: Main
- Method: Simmering
- Cuisine: Moroccan
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium zucchini, diced
- 2 medium carrots, sliced
- 1 cup bell peppers (mixed colors), diced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 4 cups low-sodium vegetable broth
- 2 tbsp extra virgin olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and garlic; sauté until translucent (about 5 minutes).
- Stir in zucchini, bell peppers, and carrots. Cook for about 8 minutes until slightly softened.
- Mix in cumin and cinnamon, stirring well to coat the vegetables. Cook for another minute until fragrant.
- Pour in chickpeas and vegetable broth; bring to a gentle simmer while scraping up any bits from the bottom.
- Reduce heat to low; simmer uncovered for about 20 minutes to allow flavors to meld.
- Serve hot in bowls with fresh herbs, if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg