Welcome to this cozy Moroccan Chickpea Stew recipe. This one-pot vegan stew features warming spices and hearty chickpeas. Ingredients: – 2 tbsp olive oil – 1 large onion, diced – 3 garlic cloves, minced – 2 carrots, diced – 1 tsp ground cumin – 1 tsp smoked paprika – 1/2 tsp ground cinnamon – 1/2 tsp ground coriander – 1/4 tsp turmeric – 1 tbsp tomato paste – 1 can diced tomatoes (14 oz) – 2 cups vegetable broth – 2 cans chickpeas, drained and rinsed – 1 cup spinach or kale, chopped – juice of 1 lemon – salt and pepper to taste – optional preserved lemon and harissa. Instructions: 1) Heat oil and sauté onion until soft. 2) Add garlic and carrots, cook until fragrant. 3) Toast spices briefly. 4) Stir in tomato paste, tomatoes, and broth; simmer. 5) Add chickpeas; simmer 15-20 minutes. 6) Add greens and lemon juice; season. 7) Serve with couscous, rice, or bread. Enjoy!
Ingredients:n- 2 tbsp olive oiln- 1 large onion, dicedn- 3 garlic cloves, mincedn- 2 carrots, dicedn- 1 tsp ground cuminn- 1 tsp smoked paprikan- 1/2 tsp ground cinnamonn- 1/2 tsp ground coriandern- 1/4 tsp turmericn- 1 tbsp tomato pasten- 1 can diced tomatoes (14 oz)n- 2 cups vegetable brothn- 2 cans chickpeas, drained and rinsedn- 1 cup spinach or kale, choppedn- juice of 1 lemonn- Salt and pepper to tasten- Optional: preserved lemon and harissannInstructions:n1. Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes.n2. Add garlic and carrots; cook 2-3 minutes until fragrant.n3. Add cumin, paprika, cinnamon, coriander, and turmeric; toast 30 seconds.n4. Stir in tomato paste, then add diced tomatoes and vegetable broth; bring to a simmer.n5. Add chickpeas; simmer 15-20 minutes, partly covered, until thickened.n6. Stir in greens and lemon juice; season with salt and pepper. If using preserved lemon, chop and add; add harissa to taste.n7. Serve hot with couscous, rice, or crusty bread.nGarnish with chopped parsley or cilantro if desired.
Welcome to this cozy Moroccan chickpea stew video. I am excited to cook with you today and share a hearty, flavorful plant-based meal that comes together in one pot. Gather and prepare all ingredients. Heat olive oil in a large pot over medium heat. Saute onion until translucent, about 5 minutes. Add minced garlic and diced carrots. Cook 2 to 3 minutes until fragrant. Cumin, paprika, cinnamon, coriander, and turmeric. Toast 30 seconds. Add chickpeas. Simmer 15 to 20 minutes, partly covered, until stew thickens. Stir in spinach or kale and lemon juice. Season with salt and pepper. If using preserved lemon, chop and add, add harissa to taste. Serve hot with couscous, rice, or crusty bread. Garnish with fresh herbs if desired. Thanks for cooking along today. If you try the stew, share your photos and tweaks in the comments, and see you in the next video. Goodbye.
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