Dive into the vibrant flavors of Morocco with this incredibly easy and satisfying vegan chickpea stew. This one-pot wonder is packed with warming spices like cumin, coriander, and turmeric, creating a rich and deeply aromatic broth that’s perfect for a cozy weeknight meal or a flavorful weekend feast. Forget complicated recipes and lengthy prep times; this stew is surprisingly simple to make, requiring minimal ingredients and even less effort. The hearty chickpeas and tender vegetables offer a complete and nutritious meal, brimming with plant-based goodness.
Imagine a fragrant stew, simmering gently on the stove, filling your kitchen with the intoxicating scents of the Moroccan souk. This incredibly versatile dish can be enjoyed on its own, served with crusty bread for dipping, or paired with fluffy couscous for a truly authentic experience. Ready to experience the magic? Let's get started with the simple step-by-step process outlined below.
Tools Needed
- Stockpot
- Blender
Ingredients
- Red onions: 3, diced
- Garlic: 4-6 cloves, finely chopped
- Sweet potato: 1 large, cubed
- Cumin seeds: 2 teaspoons
- Chili powder: 1 teaspoon
- Sweet paprika: 1 generous tablespoon
- Cinnamon: 1 tablespoon
- Fresh thyme: few sprigs
- Chickpeas: 2 cans
- San Marzano tomatoes: 1-800g can, crushed
- Vegetable stock: 4 cups
- Salt: 3 teaspoons
- Collard greens: 2 large bunches
- Dried raisins: 1/4 cup (optional)
- Olive oil: 3 tablespoons
- Parsley: for garnish
Step-by-Step Instructions
Step 1. Sauté Aromatics and Spices
- Heat olive oil in a stockpot over medium heat. Add diced onions and garlic; sauté until softened.
- Add cumin seeds, chili powder, sweet paprika, and cinnamon; stir to combine. Add fresh thyme.
Step 2. Simmer the Stew
- Add cubed sweet potato and stir to coat with spices.
- Add chickpeas, crushed San Marzano tomatoes, and vegetable stock to the pot. Stir well to combine.
- Add salt and bring the mixture to a boil. Reduce heat and simmer for 15 minutes.
Step 3. Add Greens and Blend (Optional)
- Add collard greens (rolled up like a burrito) to the stew. Continue to simmer for another 5-10 minutes, until greens are wilted and tender.
- (Optional) Transfer 3 cups of the stew to a blender and blend until smooth for a creamier consistency.
- Stir the blended portion back into the pot.
Step 4. Serve and Garnish
- Serve hot, garnished with parsley and optional dried raisins.
Read more: Delicious Chicken Maqluba Rice Recipe (Sinhala)
Tips
- Don't be afraid to adjust the amount of chili powder to your spice preference.
- For a richer flavor, use homemade vegetable stock.
- This stew tastes even better the next day, making it a perfect meal prep option.
Nutrition
- N/A
FAQs
1. Can I make this stew ahead of time?
Absolutely! This stew tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
2. What can I substitute for chickpeas?
While chickpeas are traditional, you can substitute other beans like cannellini beans or white beans for a similar texture and flavor.
This Easy Vegan Moroccan Chickpea Stew is a testament to how simple and delicious plant-based cooking can be. Enjoy the vibrant flavors and comforting warmth of this one-pot wonder, perfect for any occasion. From weeknight dinners to special gatherings, this recipe is sure to become a new favorite.