Moroccan Chickpea Stew
Moroccan Chickpea Stew is a hearty vegetarian dish that will fill your kitchen with a comforting spicy aroma.
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Servings
4 servings
Ingredients
- 1 tablespoonextra-virgin olive oil
- 1 large yellow onion (chopped)
- 2 clovesgarlic (minced)
- 1/2 teaspoonKosher salt
- 1/2 teaspoonsweet paprika
- 1/2 teaspoonground cumin
- 1/2 teaspoonground ginger
- 1/4 teaspoonground cinnamon
- 1/3 teaspoonfreshly ground black pepper
- 2 tablespoonsdouble-concentrate tomato paste
- 3 cupspeeled and diced butternut squash
- 1 15-ounce canchickpeas -- rinsed and drained
- 1 15-ounce candiced tomatoes
- 1 1/2 cupschicken or vegetable stock
- 2 cupsbaby spinach
- 2 cupscooked quinoa
- plain Greek yogurt
- golden raisins
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Heat the oil in a medium-sized saucepan over medium-high heat. Add the onion and garlic; sauté for or until golden. Stir in the salt and spices; cook for , stirring. Stir in the tomato paste; cook for , stirring.
- 2
Add the squash and chickpeas; cook, stirring, for . Add the tomatoes and stock, scraping the pan to loosen the browned bits from the bottom. Bring to a simmer and cook until the squash is tender, . Stir in the spinach.
- 3
Divide the quinoa between four shallow bowls. Top with the squash mixture and a dollop of yogurt. Sprinkle with golden raisins.