Moroccan Chickpea Stew
From asheats 16 years ago
- 25 minutes to make
- Serves 4
This recipe proves you don't need meat to make a hearty chili. I brought this to a vegan potluck at my work, and it got rave reviews.
Ingredients
- 2 tsp. olive oil shopping list
- 1 cup onion, diced shopping list
- ¾ cup celery, chopped shopping list
- ½ cup carrot, chopped shopping list
- 1 clove garlic, minced (more if you like) shopping list
- 2 tsp ground cumin shopping list
- 2 tsp paprika shopping list
- ½ tsp ground turmeric shopping list
- ¼ tsp freshly ground black pepper shopping list
- ¼ tsp salt shopping list
- 1/8 ground cinnamon shopping list
- 1/8 tsp ground red pepper shopping list
- 1 ½ cup water shopping list
- 2 tbsp tomato paste shopping list
- 2 (15 ½ ounce cans) chickpeas, rinsed and drained shopping list
- 1 (14 ½ ounce can) diced tomatoes, undrained shopping list
- 2 tbsp fresh cilantro, chopped shopping list
- 1 tbsp fresh lemon juice shopping list
How to make it
- Heat oil in a large saucepan over medium-high heat
- Add onion, celery, carrot, and garlic to pan; sauté for 5 minutes
- Stir in cumin and next 7 ingredients (through red pepper); cook 1 minute, stirring constantly
- Add water, tomato paste, chickpeas, and diced tomatoes; bring to a boil
- Cover, reduce heat and simmer for 20 minutes
- Stir in cilantro and juice
The Rating
Reviewed by 3 people-
I love this soup, it's very tasty!
shirleyoma
in Cove loved it
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This is so good Thank you!!
cherihannah
in Shickshinny loved it
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Reviews & Comments 3
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All Comments
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Your Comments
" It was excellent "
" It was excellent "