Moroccan Chickpea Stew

Moroccan Chickpea Stew is a hearty and flavorful dish that brings together the warmth of spices and the richness of chickpeas, making it a perfect Halal lunch option. This stew is not only satisfying but also packed with nutrients, ideal for a wholesome meal.

Ingredients

• Canned chickpeas - 400 grams, drained and rinsed
• Olive oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Carrot - 1 medium, diced
• Red bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Canned diced tomatoes - 400 grams
• Vegetable broth - 250 ml
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Ground cinnamon - 1/2 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh cilantro - for garnish, chopped
• Lemon - 1, cut into wedges

Steps

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
2. Add the minced garlic, diced carrot, and diced red bell pepper to the pot. Cook for another 5 minutes, stirring occasionally.
3. Stir in the diced zucchini and cook for an additional 3 minutes.
4. Add the ground cumin, coriander, cinnamon, paprika, salt, and black pepper. Mix well to coat the vegetables in the spices.
5. Pour in the canned diced tomatoes and vegetable broth. Stir to combine all ingredients.
6. Add the rinsed chickpeas to the pot and bring the mixture to a simmer.
7. Reduce heat to low and cover the pot. Let it simmer for 15 minutes, stirring occasionally.
8. Once cooked, taste and adjust seasoning if necessary. Serve hot, garnished with chopped cilantro and lemon wedges on the side.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 55 g
• Fiber: 15 g
• Sugar: 8 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein and fiber from chickpeas.
• Packed with vitamins and minerals from the variety of vegetables.

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