Moroccan Chickpea Stew is a go-to in our house.
It's the perfect fall recipe, vegetarian, and really easy!
We love making it in this enamelled cast iron dutch oven (how can you resist the forest green) which comes in 2 sizes- 5.2L and 3.3L
Recipe Serves 6
1 medium chopped yellow onion
2 minced garlic cloves
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp cayenne pepper
1 tsp garam masala
1/2 tsp curry powder
1 pinch salt
1 sweet potato, cut into 1/2 inch cubes
1 small head cauliflower, cut into florets
1 medium zucchini, cut into bite-sized pieces
1 (28 ounce) can diced tomatoes, not drained
1 (400 ml) can coconut milk (or water to cover)
1 (14.5 ounce) can chickpeas, drained and rinsed
1 bunch kale, ribs removed, chopped
1/2 cup chopped fresh cilantro
Heat olive oil in a large heavy-bottomed pot over medium heat; add onion and garlic until cooked and onions are soft, about 5 minutes.
Stir the cumin, coriander, cayenne pepper, garam masala, curry powder, and salt into the onion and garlic; cook together until fragrant, about 1 minute.
Add sweet potato, zucchini, cauliflower, diced tomatoes, and coconut milk to the pot. Bring to a simmer and cook until the potatoes are soft, about 30-40 minutes depending on the size of your veggies.
Add chickpeas and kale to the pot and stir, cooking for about 5 mins until they soften.
Serve with a generous amount of cilantro, heated naan bread and couscous.