Moroccan Chickpea Stew
Moroccan

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

butternut squashgolden raisinsspinach

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

Instructions

  1. 1

    Heat the oil in a medium-sized saucepan over medium-high heat. Add the onion and garlic; sauté for 5 minutes or until golden. Stir in the salt and spices; cook for 1 minute, stirring. Stir in the tomato paste; cook for 1 minute, stirring.

  2. 2

    Add the squash and chickpeas; cook, stirring, for 2 minutes. 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, 20 minutes. Stir in the spinach.

  3. 3

    Divide the quinoa between four shallow bowls. Top with the squash mixture and a dollop of yogurt. Sprinkle with golden raisins.

Nutrition (per serving)

435

Calories

19g

Protein

74g

Carbs

9g

Fat

16g

Fiber

575mg

Sodium