Moroccan Chickpea and Root Vegetable Stew

Name: Moroccan Chickpea and Root Vegetable Stew
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 serving
Ingredients: 1 tablespoon olive oil; 1 tablespoon canola oil; 2 small yellow onion; 2 lbs Yukon gold potatoes; 2 cans chickpeas; 1 lb carrots; 3 large garlic cloves; 4 cups vegetable broth; 1 cup water; 2 teaspoons ground ginger; 1 tablespoon ground cumin; 2 teaspoon ground coriander; 2 teaspoon salt; 1/4 teaspoon ground black pepper; 1/2 teaspoon ground cinnamon; 1/4 cup chopped dried turkish apricots; dried cherries; additional chopped dried turkish apricots; pita bread

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Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
8
Calories
154 kcal
Course
Main Course
Cuisine
Middle Eastern

Moroccan Chickpea and Root Vegetable Stew

Bianca Bennett

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A comforting stew with carrots, yukon potatoes and warm Moroccan spices done in an hour but tastes like it took all day!

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Ingredients

Servings

1 tablespoon olive oil
1 tablespoon canola oil
2 small yellow onion , diced
2 lbs Yukon gold potatoes , scrubbed clean and diced
2 cans chickpeas , drained
1 lb carrots , peeled and diced
3 large garlic cloves , minced
4 cups vegetable broth
1 cup water
2 teaspoons ground ginger , or equal amount of fresh ginger, minced very finely
1 tablespoon ground cumin
2 teaspoon ground coriander
2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/4 cup chopped dried turkish apricots
dried cherries , optional
additional chopped dried turkish apricots , for garnish, optional
pita bread , to serve or scoop or dip with

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Instructions

Put olive and canola oil in large heavy bottomed pot. Brown onions on high heat.
Add spices and garlic to onions and cook for another 15 seconds to release the flavor of the spices.
Add broth and water to pot. Add potatoes and carrots and chopped apricots. Cook uncovered on high for 20-30 minutes until the potatoes start to break down in stew and the liquids have been absorbed.
To serve, spoon into bowl, garnish with chopped parsley if desired. Also delicious if topped with additional chopped apricots and dried cherries.
For children eating purees, add water to small food processor and puree until smooth.
If able to eat on their own, you can make the puree and add some pita triangles to serve as a dip. My daughter loves anything she can dip. You could also add the chopped apricots and cherries and call them sprinkles. The bright fruit flavor is something your kid may really appreciate
It is a bit difficult to make a stew into something more fancy, but think of your plates, or matching napkins. You can also serve the stew over some orzo or brown rice.

Nutrition Information

Show Details

Calories 154kcal (8%) Carbohydrates 27g (9%) Protein 4g (8%) Fat 4g (6%) Saturated Fat 1g (5%) Sodium 1108mg (46%) Potassium 768mg (22%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 9887IU (198%) Vitamin C 20mg (22%) Calcium 74mg (7%) Iron 5mg (28%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 154 kcal

% Daily Value*

Calories	154kcal	8%
Carbohydrates	27g	9%
Protein	4g	8%
Fat	4g	6%
Saturated Fat	1g	5%
Sodium	1108mg	46%
Potassium	768mg	16%
Fiber	5g	20%
Sugar	7g	14%
Vitamin A	9887IU	198%
Vitamin C	20mg	22%
Calcium	74mg	7%
Iron	5mg	28%