Recipes, Vegetarian

Moroccan Chickpea Stew

Moroccan Chickpea StewSkillet-Moroccan-Chickpea-Chili-Salad-038-640x480


  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 1 red pepper, thinly sliced
  • 2 tsps ground cumin
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • 1 tsp paprika
  • ½ tsp cayenne pepper
  • ¼ tsp ground pepper
  • 1 tsp salt
  • 3 carrots, cut in ¼ inch rounds
  • 1 fennel bulb, stalks removed and cut in bite sized pieces
  • ½ head cauliflower, cut into florets
  • 3 cups cooked chickpeas
  • 1 (28 ounces) can crushed tomatoes
  • 2 cups vegetable broth
  • 2 cloves garlic, minced


  • Heat a large greased pot over medium heat. Add onion, celery and red pepper and sauté until onions are translucent.
  • Add cumin, cinnamon, ginger, paprika, cayenne pepper, salt and pepper and cook for another minute until fragrant.
  • Add carrots and fennel. Cover and cook for five minutes. Add the cauliflower, chickpeas, tomatoes, vegetable broth and garlic, making sure that everything is covered in liquid.
  • Bring to boil, lower the heat, close the lid, simmer for about 30 minutes until the vegetables are tender and your house smells like a Moroccan Vacation! Devour.

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