Name: Spicy Moroccan-Inspired Chickpea Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tablespoons extra virgin olive oil; 1 small red onion (diced); 2 medium carrots (diced); 1 medium red bell pepper (diced); 4 cloves garlic (chopped); sea salt (to taste); black pepper (to taste); 2 tablespoons tomato paste; 1 tablespoons ground cumin; 1 tablespoon smoked paprika; 2 tablespoons thyme (fresh, leaves ); ¾ tablespoon cayenne pepper (or harissa powder); 15 oz. chickpeas (canned, rinsed and drained); 15 oz. crushed tomatoes (canned); 2 cups butternut squash (cubed); 2 cups vegetable broth (or water); 2 cups kale (tough stems removed and chopped); 2 tablespoons lime juice (fresh)

Spicy Moroccan-Inspired Chickpea Stew

Spicy Moroccan-Inspired Chickpea Stew is a delicious and flavorful dish made with chickpeas, tomatoes, spices like cumin, coriander, and paprika, and sometimes with vegetables like bell peppers and carrots. It can be served with couscous or crusty bread.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Dinner, Lunch

Cuisine Mediterranean

Servings servings

Calories 346 kcal

Ingredients

2 tablespoons extra virgin olive oil
1 small red onion diced
2 medium carrots diced
1 medium red bell pepper diced
4 cloves garlic chopped
sea salt to taste
black pepper to taste
2 tablespoons tomato paste
1 tablespoons ground cumin
1 tablespoon smoked paprika
2 tablespoons thyme fresh, leaves
¾ tablespoon cayenne pepper or harissa powder
15 oz. chickpeas canned, rinsed and drained
15 oz. crushed tomatoes canned
2 cups butternut squash cubed
2 cups vegetable broth or water
2 cups kale tough stems removed and chopped
2 tablespoons lime juice fresh

Get Recipe Ingredients

All

Instructions

Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, bell pepper, and garlic. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the veggies soften and develop a bit of color, around 5-6 minutes.
Add tomato paste, ground cumin, smoked paprika, fresh thyme, and cayenne pepper (or harissa powder for a more authentic flavor). Stir to combine and continue cooking until the spices become really fragrant, approximately 1-2 minutes.
Add the chickpeas, crushed tomatoes, butternut squash, and vegetable broth. Season with another layer of salt and black pepper, if desired. Simmer, stirring occasionally, for 15-20 minutes or until the butternut squash is fork tender.
Stir in the chopped kale and cook, stirring occasionally, just until it wilts, approximately 1-2 minutes.
Remove from heat and stir in the lime juice. Taste and adjust seasonings, as desired, before serving. Enjoy!

Disclaimer

Some parts of recipe maybe AI-generated.

Nutrition

Calories: 346kcal (17%)Carbohydrates: 54g (18%)Protein: 14g (28%)Fat: 11g (17%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 701mg (30%)Potassium: 1195mg (34%)Fiber: 13g (54%)Sugar: 14g (16%)Vitamin A: 12100IU (242%)Vitamin C: 77mg (93%)Calcium: 208mg (21%)Iron: 7mg (39%)

Keyword vegan

Discover more from MenuCulture

Subscribe to get the latest posts sent to your email.

MenuCulture Menu, Recent Posts

Spicy Moroccan-Inspired Chickpea Stew