Moroccan Chickpea Stew

Moroccan Chickpea Stew.jpg

We're loving this stew lately - adapted from Laura Wright's The First Mess cookbook. It's just want you want on a chilly Sunday evening cozied up on the couch waiting for 60-Minutes to come on after the Giants game. Yes, this is how our Sunday nights usually go down :-)

Ravi's not the biggest sweet potato fan, so I took it out of the original recipe and added in an extra carrot. Feel free to add it back (one small, peeled) at the same time as the carrots. 

Moroccan Chickpea Stew

Serves 4

2 Tbs. extra virgin olive oil
1 medium onion, finely diced
2 tsp. ground cinnamon
2 tsp. ground cumin
2 tsp. ground coriander
1/8 tsp. chili flakes (optional)
2 cloves of garlic, minced
4 dates, pitted + chopped
2-3 medium carrots, chopped into 1/2 inch pieces
1 28-ounce can organic, fire-roasted crushed tomatoes
3-4 cups organic vegetable stock
1 yellow pepper, chopped into 1/2 inch pieces
1 15-ounce can chickpeas, drained and rinsed
fine sea salt + freshly ground black pepper, to taste

To Serve:
chopped flat leaf parsley or cilantro
chopped green olives
lemon wedges or preserved lemons
extra virgin olive oil
cooked brown rice, quinoa, or millet

Heat the olive oil to medium heat in a large, heavy bottom stock pot or dutch oven. Add the onions and sauté until just translucent. Add the cinnamon, cumin, coriander, and chili flakes. Cook until the onions are very soft and the spices are fragrant (about 5 minutes). Add the garlic and sauté another 60 seconds.

Add the chopped dates and carrots. Season with a good pinch of salt and several grinds black pepper. Stir to coat the vegetables in the spices and oil. Then, add the tomatoes followed by 3 cups of the vegetable stock. Stir until combined. Bring the soup to a boil and simmer until the carrots are just tender, 10-12 minutes. 

Next, add the yellow pepper and chickpeas, and stir into the soup. If the liquid level looks low, add the additional cup of vegetable broth. Simmer again until the peppers are tender, about 5 minutes. Taste for salt, and season accordingly. 

Serve this soup hot with cooked grains, a drizzle of olive oil, a squeeze of lemon juice (or chopped preserved lemon), and chopped herbs. 

Recipe adapted from The First Mess Cookbook