Moroccan Chickpea Stew
Embrace a burst of flavours with Moroccan Chickpea Stew, a balanced and vibrant dinner choice. Ideal for chilly spring nights, this hearty dish blends red onions, garlic, sweet potatoes, and a medley of spices like cumin, chilli powder, turmeric, paprika, and cinnamon alongside fresh thyme, chickpeas, diced tomatoes, chopped spinach, and raisins. Perfectly seasoned with black pepper, this stew offers a warm and fulfilling experience, a delightful remedy for those unexpected cold evenings.
Ingredients
- 3 red onions diced
- 5 cloves garlic minced
- 1 large kumara (sweet potato) peeled and cubed
- 2 tsp cumin seeds
- 1 tsp chilli powder
- 1 tsp turmeric powder
- 1 tbsp smoked paprika
- 1 tbsp ground cinnamon
- 4 sprigs thyme
- 2 cans chickpeas drained
- 2 cans crushed tomato
- 2 bunches large spinach leaves roughly chopped
- ¼ cup raisins
- black pepper to release the turmeric
Instructions
- Ground the cumin seeds in a coffee grinder or a pestle and mortar.
- Heat a stockpot on medium heat.
- Add in the onions and garlic, constantly stirring until the onion is translucent. Add a little water if needed.
- Then, add in the spices and stir through.
- Next, add in the thyme, pulling the leaves from their sprigs.
- Add in the Kumara and the drained chickpeas. Stir well
- Add in the tomatoes, and then use one of the cans to add in three cans of water.
- Bring to a boil, then simmer on medium heat for 15 minutes.
- Add the spinach to the stew along with the raisins.
- Transfer 3 cups of the stew into a blender and blend until smooth. Pour the blend back into the stew and stir through. Or use a stick blender to blend some of the mix still leaving chunks.
- Serve with garnish with freshly chopped parsley.
Nutrition
Calories: 175kcalCarbohydrates: 39gProtein: 8gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 314mgPotassium: 1429mgFiber: 10gSugar: 11gVitamin A: 19680IUVitamin C: 52mgCalcium: 221mgIron: 7mg
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