Learn how to make a Moroccan Chickpea Stew—a simple, high-protein, plant-based recipe that’s perfect for busy weeknights. This hearty dish combines chickpeas, tomatoes, and warm spices for a nourishing, go-to comfort meal.
Hey everyone, it’s Da and for today’s video, we’re going to be making Moroccan inspired chickpea stew. Stay tuned. To begin, you want to heat one tablespoon of olive oil in a large pot and then add in half of a minced onion. You’re going to sauté this for about 2 minutes or so until the onions are nice and softened. You’re also add in about 1 tbsp of garlic and continue to sauté until fragrant. For this recipe, I decided to also add in one lb of ground chicken. This is totally optional, but I thought it would be a great way to get in extra protein. For this process, you would just continue to brown the meat until it’s cooked all the way through. Next, we are going to add in our tomatoes. The recipe does call for two fresh tomatoes, but you can also use one can of diced tomatoes if you have it at home. This will definitely cut back on prep time and it is more convenient. We’re going to follow that up with our seasonings. Paprika, cumin, ginger, turmeric, red pepper, and then sauté for an additional 2 to 3 minutes. I also added in basil just to give it a bit of a fresh herb. I do want to note that I did pre-measure my seasonings just so I wasn’t having to stop and do it as the food was cooking and then it allowed me just to kind of have everything portioned properly for adequate timing. The recipe does call for three cans of chickpeas, but because I also added in the ground chicken, that is why I have just washed and rinsed two cans and I’m going to go ahead and add that in now. Also going to be adding in my chicken stock at this point. You can also use veggie broth or whatever broth you like. Honestly, with this recipe, you can make it your own. And I have measured that out as well. This recipe does call for two uh two cups. So, that’s what I’ll use. And then I’ll kind of eyeball it once I’ve added in everything to determine if I need to add more or not. Once I add in the two cans of chickpeas and the two cups of stock, I’m going to also add in some freshly diced parsley, about 2 tablespoons full. Once boiling, I’m going to reduce the heat until the mixture is simmering and then cover the pot with the lid to continue cooking for an additional 30 minutes. Make sure you don’t overcook the beans. I wish that you guys could smell how amazing it is in here right now. So, I’ve just put the lid on and I’m going to let those cook for the next 30 minutes. A few key things to keep in mind is that you do want to check on your pot every now and then to give it a good stir. make sure that nothing nothing is sticking to the sides and also to make sure that we aren’t overcooking our beans. And a good indicator of that is that they are starting to become mushy. We don’t want mushy beans. This is a stew. We want them to stay nice and firm. We want them to keep their texture. We don’t want to lose that nutritional value in them once they kind of start to lose their shape and form. While my stew is cooking, I thought it would also be a great time to make a small pot of rice to accompany the stew. When I think of stew, I often think of jumbalaya, which is often eaten with rice. But instead of using white rice, I am using brown rice. This offers so much more fiber than white rice does, and it also is a really great source of whole grain. By combining the brown rice with the stew, I can make sure that I’m hitting all food groups recommended daily and this whole and balanced meal. At this point, I have checked my pot about three or four times, and now I’m just going to finish it off with the juice of half of a fresh lemon. Cover and cook for five more minutes. It smells so amazing in here, honestly. And truly, it now has been 30 minutes and I’m going to go ahead and make my bowl. I have portioned off a half a cup of cooked brown rice already. And now for the fun part. this beautiful, delicious stew that has just been cooking and marinating. Truly smells so good. I’m just going to go ahead and dish some of that in here right on top of the rice. Look at that. I’m also going to garnish with a little bit of fresh lemon wedges. Plop those right on top there. As well as a little more parsley. Top that there. And there we have a beautiful dish. You can freeze this to use at a later date as well. This will store in a freezer pretty well about 3 to 6 months. And then all you have to do is just plop it in a warm bowl of water when you’re ready to reheat it and reheat it on the stove a little bit. But it stores really well. That’s all for today, but thank you for trying this recipe and I hope you enjoy. Bye.
Dining and Cooking