Moroccan Potato, Carrot, and Chickpea Stew Recipe

Name: Moroccan Potato, Carrot, and Chickpea Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. olive oil; 1 large russet potato (12 oz.), peeled and cut into 3/4-inch cubes; 8 oz. peeled baby carrots (1 3/4 cups); 2 large shallots, diced (1 cup); 1/2 tsp. salt; 1/2 tsp. ground black pepper; 1 15.5-oz. can low-sodium chickpeas, drained with liquid reserved, divided; ⅓ cup dark raisins; 1 1/4 tsp. ground cumin; 1/2 tsp. pumpkin pie spice; 2 Tbs. lemon juice, plus lemon wedges for garnish; 4 oz. fresh spinach leaves (2 cups)

Servings: persons

2 Tbs. olive oil
1 large russet potato (12 oz.), peeled and cut into 3/4-inch cubes
8 oz. peeled baby carrots (1 3/4 cups)
2 large shallots, diced (1 cup)
1/2 tsp. salt
1/2 tsp. ground black pepper
1 15.5-oz. can low-sodium chickpeas, drained with liquid reserved, divided
⅓ cup dark raisins
1 1/4 tsp. ground cumin
1/2 tsp. pumpkin pie spice
2 Tbs. lemon juice, plus lemon wedges for garnish
4 oz. fresh spinach leaves (2 cups)

1
Heat oil in large nonstick skillet over medium-high heat.
2
Add potato, carrots, shallots, salt, and pepper; saute 3 minutes.
3
Add chickpea liquid, raisins, cumin, and pumpkin pie spice.
4
Toss to blend, and bring to a simmer.
5
Cover; simmer over medium-low heat 8 minutes.
6
Mix in 1 cup chickpeas.
7
Cover, and simmer 2 to 4 minutes more, or until potato and carrots are just tender.
8
Place remaining chickpeas on plate, and mash coarsely with fork.
9
Mix crushed chickpeas and lemon juice into stew.
10
Mound spinach on top.
11
Toss gently 1 to 2 minutes, or until spinach is reduced in volume, adding more water, salt, and pepper, if desired.
12
Divide stew among shallow bowls.
13
Serve with lemon wedges.

553

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 12 ingredients. The key ingredients include: 2 Tbs. olive oil, 1 large russet potato (12 oz.), peeled and cut into 3/4-inch cubes, 8 oz. peeled baby carrots (1 3/4 cups), 2 large shallots, diced (1 cup), and more.

Yes, Moroccan Potato, Carrot, 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 Potato, Carrot, and Chickpea Stew

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