Moroccan Roasted Tomato and Chickpea Stew Recipe

Name: Moroccan Roasted Tomato and Chickpea Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Red Pepper; 1 whole Yellow Pepper; 5-13 ounces, weight Cherry Tomatoes; 2 Tablespoons Sunflower Oil; 3 cloves Garlic, Minced; 1 whole Large Onion, Diced; 1 Tablespoon Sugar; 1 teaspoon Ground Coriander; 1 teaspoon Turmeric; 1 teaspoon Ground Cinnamon; 3 teaspoons Mild Chili Powder; 2 teaspoons Garam Masala; 1 can Chickpeas, Drained (240 Gram Size, Drained); 3/4 pounds, 2-18 ounces, weight Canned Diced Tomatoes; Salt And Pepper, to taste

Servings: persons

1 whole Red Pepper
1 whole Yellow Pepper
5-13 ounces, weight Cherry Tomatoes
2 Tablespoons Sunflower Oil
3 cloves Garlic, Minced
1 whole Large Onion, Diced
1 Tablespoon Sugar
1 teaspoon Ground Coriander
1 teaspoon Turmeric
1 teaspoon Ground Cinnamon
3 teaspoons Mild Chili Powder
2 teaspoons Garam Masala
1 can Chickpeas, Drained (240 Gram Size, Drained)
3/4 pounds, 2-18 ounces, weight Canned Diced Tomatoes
Salt And Pepper, to taste

1
Preheat the oven to 200 degrees C (Gas Mark 6 / 400 degrees F).
2
Halve the two peppers, and remove the stem and seeds.
3
Lay the peppers on a baking tray, and add the cherry tomatoes.
4
Drizzle over a small amount of oil, and roast for 30 minutes, until soft and beginning to brown at the edges.
5
Meanwhile, heat a little oil in a large saucepan over medium heat and gently cook the garlic and onion.
6
Add the sugar after a a couple of minutes.
7
Cook for 3-4 minutes or until the onions are beginning to turn translucent.
8
Add the spices and, stirring constantly, cook this mixture for another 5 minutes, until the spices are fragrant.
9
Once cooked, remove the peppers and tomatoes from the oven, and chop the peppers into a small dice.
10
Add these to the pan, along with the chickpeas and tomatoes.
11
Season with salt and black pepper, and cook over a low heat, covered, for 2 hours, stirring occasionally.

296

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 15 ingredients. The key ingredients include: 1 whole Red Pepper, 1 whole Yellow Pepper, 5-13 ounces, weight Cherry Tomatoes, 2 Tablespoons Sunflower Oil, and more.

Yes, Moroccan Roasted Tomato 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 Roasted Tomato and Chickpea Stew

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