Moroccan Chickpea Stew
Servings: 4 people
- 2 tablespoons extra virgin olive oil
- 1 large onion chopped
- 3 cloves garlic pressed
- 1 tablespoon harissa or ¼ teaspoon red pepper flakes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 cans (15 ounces each) (460 grams) chickpeas or 3 cups cooked chickpeas
- 1 medium cauliflower cut into bite-size florets
- 2 cans (15 ounces each) (800 grams) diced tomatoes
- 1½ cups (370 grams) vegetable broth
- 1 teaspoon salt or more to taste
- 2 twists black pepper
- 1 tablespoon flat-leaf parsley or fresh cilantro, chopped + 1 lemon cut into wedges
- Heat 2 tablespoons extra virgin olive oil in a large skillet, add 1 large onion (chopped) and sauté on medium heat for 3 minutes.Add 3 cloves garlic (pressed), 1 tablespoon harissa, 1 teaspoon ground cumin, 1 teaspoon ground coriander, and sauté for 2 more minutes until fragrant.
- Stir in 2 cans (15 ounces each) chickpeas, drained and rinsed, then add 1 medium cauliflower cut into florets.
- Add 2 cans (15 ounces each) diced tomatoes, 1½ cups vegetable broth, 1 teaspoon salt, and 2 twists black pepper. Simmer for 20 minutes or until the cauliflower is fork tender. Stir occasionally.
- Taste and adjust for salt and heat before serving with a squeeze of lemon juice and chopped parsley.
MAKE IT A MEAL
- Serve with couscous, rice, or pita bread. Top with a dollop of Greek or non-dairy yogurt. Optionally, top with toasted nuts and dried fruits sautéed in cinnamon and olive oil.See "Serving Suggestions" chapter linked below for more info.
