Moroccan-inspired Chickpea Stew

This is a tasty and hearty stew for colder evenings, or is also great as leftovers for lunch. I sometimes also adapt the recipe to what veggies I have on hand, adding whatever I have that needs using up.


chickpea stew and couscous on plate

You'll Need:

200g chickpeas (rinsed and drained)

½ cup carrot, diced

½ cup zucchini, diced

400g tomatoes (no added sugar, low salt)

1 small red onion, finely chopped

1 clove garlic, crushed

½ a red chili, finely chopped (optional)

1teaspoon cumin

1teaspoon coriander

½ teaspoon turmeric

½ teaspoon cinnamon

1tablespoon olive oil

½ cup water

Salt + pepper

1 cup cooked wholemeal couscous


Method:

Heat oil in a pan over medium heat. Add onion, garlic and chili, and fry for 3-4 minutes.

Add spices and fry about 2 minutes, while stirring.


Add carrot, zucchini, tomatoes and water. Bring to boil, then reduce heat and simmer for 20-25min, until vegetables are soft.


Add chickpeas and a little salt & pepper. Simmer a further 5 minutes.

Serve with wholemeal couscous.



Makes 2 Serves