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Moroccan chickpea stew and quinoa in bowl
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5 from 1 vote

Moroccan Chickpea Stew

Prep Time 15 minutes
Cook Time 30 minutes
Servings 6
Author Planted and Picked

Ingredients

  • 1 tbsp olive oil
  • 1 cup onion, diced
  • 2 large garlic cloves, minced
  • 2 cups sweet potatoes, medium diced
  • 2 cups carrots, sliced about 1/2 inch thick
  • 1 1/2 cups cooked chickpeas (or 1 398ml can rinsed and drained)
  • 1 tsp sea salt
  • 2 tbsp tomato paste
  • 2 cups vegetable broth
  • 1/2 cup green olives, sliced
  • 1/4 cup raisons or diced dried apricots
  • 1 lemon zest of lemon only
  • 1 small bunch swiss chard, leaves only, sliced
  • 1/4 cup chopped fresh parsley (optional)

Spice Blend

  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger

Instructions

Spice Blend

  • Measure all spices into a small bowl. Set aside.

Stew

  • Peel and chop sweet potatoes and carrots; set aside.
  • Wash and drain swiss chard.
  • Zest one lemon and set aside.
  • If you are cooking chickpeas from dry, you will need to start the process the night before and have them ready prior to starting to prepare the recipe. If you wish to use canned chickpeas, choose a small can of organic chickpeas in a BPA free can. Our preferred brand is Eden Organic where the chickpeas are cooked with Kombu for added minerals and easier digestion.
  • Prep remaining ingredients and organize work station so that everything is ready before you start cooking.
  • Heat large pot to medium heat on stovetop.
  • Add olive oil, salt and onions. Cook for about 5 minutes, stirring occasionally until onions are translucent and slightly browned.
  • Add garlic and cook for about a minute
  • Add tomato paste and spices and stir for about 1 minute to release the flavours.
  • Add vegetable stock, sweet potatoes, carrots, chickpeas, green olives and raisons.
  • Bring to a boil, reduce heat to a simmer. Place cover on pot and simmer for about 30 minutes, stirring occasionally, or until sweet potato and carrot are fully cooked.
  • Add swiss chard and lemon zest and cook another 5 minutes until the greens are wilted.
  • Stew can be served over a grain or seed such as rice, quinoa or millet and topped with fresh parsley (optional).

Cooked Chickpeas from Dry Beans

  • Rinse 3/4 cups dry chickpeas.
  • Place chickpeas in bowl or pot with water to cover by about 2 inches and soak overnight.
  • Drain and rinse the chickpeas. Place in pot with enough water to cover by about 2 inches.
  • Bring to a boil and cook, stirring occassionally for about 1 1/2 hours. Add more water if required during cooking to ensure that chickpeas remain covered.
  • You can start checking the chickpeas after about an hour. Continue to cook until done. Cooking time for beans varies greatly. We have had some batches that have taken up to 2 1/2 hours! Keep cooking and adding water if required until they are soft (but not mushy).