Moroccan-Inspired Vegetable And Chickpea Stew Recipe

Name: Moroccan-Inspired Vegetable And Chickpea Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 3 shallots, chopped; 1 large carrot, chopped; 1 small yellow bell pepper, seeded and chopped (or a red bell pepper); 1 garlic clove, minced; 1 teaspoon fresh ginger, peeled and minced; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cumin; 1/4 teaspoon paprika; 1/4 teaspoon turmeric; 8 ounces green beans, ends trimmed and cut into 1-inch pieces; 1 (15 1/2 ounce) can chickpeas, drained and rinsed; 1 (14 1/2 ounce) can diced tomatoes, drained and chopped; 1 1/2 cups vegetable stock; 1 tablespoon fresh lemon juice; salt & freshly ground black pepper; 1/2 cup frozen peas, thawed; 1/2 cup mixed dried fruit (apricots, apple slices, prunes, raisens, etc); 1/4 cup green olives, drained, halved and pitted; 1 tablespoon fresh parsley leaves, minced

Servings: persons

1 tablespoon olive oil
3 shallots, chopped
1 large carrot, chopped
1 small yellow bell pepper, seeded and chopped (or a red bell pepper)
1 garlic clove, minced
1 teaspoon fresh ginger, peeled and minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon turmeric
8 ounces green beans, ends trimmed and cut into 1-inch pieces
1 (15 1/2 ounce) can chickpeas, drained and rinsed
1 (14 1/2 ounce) can diced tomatoes, drained and chopped
1 1/2 cups vegetable stock
1 tablespoon fresh lemon juice
salt & freshly ground black pepper
1/2 cup frozen peas, thawed
1/2 cup mixed dried fruit (apricots, apple slices, prunes, raisens, etc)
1/4 cup green olives, drained, halved and pitted
1 tablespoon fresh parsley leaves, minced

1
In a large skillet, heat the oil over medium heat. Add the shallots, carrot, bell pepper and garlic. Cover, and cook until softened, about 5 minutes. Add the ginger, cinnamon, cumin, paprika, and turmeric and cook, stirring, for 30 seconds to bring out the flavors.
2
Transfer the mixture to a 4-6 quart slow cooker. Add the green beans, chickpeas, tomatoes, stock, and lemon juice and season with salt and pepper. Cover and cook on LOW for 6-8 hours.
3
About 20 minutes before serving, add the peas and dried fruit.
4
When ready to serve, stir in the olives and sprinkle with the parsley. Taste to adjust the seasonings and serve hot.

187

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 tablespoon olive oil, 3 shallots, chopped, 1 large carrot, chopped, 1 small yellow bell pepper, seeded and chopped (or a red bell pepper), and more.

Yes, Moroccan-Inspired Vegetable And Chickpea Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan-Inspired Vegetable And Chickpea Stew

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