A warming, aromatic stew bursting with Moroccan spices, tender chickpeas, and sweet carrots - this hearty vegetarian dish is perfect for chilly evenings and packed with protein and fiber.
Recipe Details
Ingredients
- 3 tbsp extra virgin olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp sweet paprika
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper
- 500g carrots, peeled and cut into rounds
- 800g chickpeas, drained and rinsed
- 400g diced tomatoes
- 500ml vegetable broth
- 2 tbsp tomato paste
- 100g dried apricots, chopped
- to taste salt
- to taste freshly ground black pepper
- 60ml fresh cilantro, chopped
- 2 tbsp fresh lemon juice
Instructions
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Heat 3 tbsp extra virgin olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add 1 large yellow onion and cook for 5-6 minutes until softened and translucent.
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Add 4 cloves garlic and 1 tbsp fresh ginger, cooking for another minute until fragrant. Stir in 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp ground cinnamon, 1 tsp sweet paprika, 1/2 tsp ground turmeric, and 1/4 tsp cayenne pepper. Cook for 30 seconds until the spices are fragrant.
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Add 2 tbsp tomato paste and stir for 1 minute to cook out the raw flavor. Add 500g carrots and stir to coat with the spice mixture.
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Pour in 400g diced tomatoes, 800g chickpeas, 500ml vegetable broth, and 100g dried apricots. Bring the mixture to a boil, then reduce heat to low and simmer covered for 25-30 minutes until carrots are tender.
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Season with to taste salt and to taste freshly ground black pepper to taste. The stew should be thick but still saucy - add more broth if needed.
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Remove from heat and stir in 2 tbsp fresh lemon juice and half of the 60ml fresh cilantro. Let stand for 5 minutes to allow flavors to meld.
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Serve hot, garnished with remaining cilantro. Excellent with crusty bread, couscous, or over rice.
Tips
Spice Preparation: Toasting whole spices and grinding them yourself will give much deeper flavor than pre-ground spices.
Vegetable Variations: Add sweet potatoes, zucchini, or bell peppers in the last 15 minutes of cooking for extra vegetables.
Protein Boost: Add cooked chicken or lamb in the last 10 minutes for a heartier non-vegetarian version.
Make-Ahead: This stew tastes even better the next day. Store covered in the refrigerator for up to 4 days or freeze for up to 3 months.
Serving Suggestions: Serve over couscous, quinoa, or with warm pita bread. A dollop of Greek yogurt adds creamy richness.
Sweetness Balance: The apricots add natural sweetness that balances the warming spices. Adjust the amount to your taste preference.