Ki’s Moroccan Chickpea Stew

View IngredientsView Instructions 

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Serving:

4

Prep Time:

15 Minutes

Cook Time:

30 Minutes

Mealtime:

Dinner

Ingredients

2 cups uncooked red or brown rice
3 large shallots or 1 leek washed and cleaned
3 cloves garlic crushed and peeled
2 large sweet potatoes cut into 1” chunks
1 cup red bell pepper chopped into 1” chunks
2 cups cauliflower florets
3 dates chopped
2 Tbsp olive oil
1 tsp each paprika (use smoked paprika if you can get it), ground coriander and ground cumin
½ tsp each ground turmeric, and ground ginger
¼ tsp ground cinnamon
Salt and black pepper to taste
2 pinches cayenne pepper
1 15-ounce can diced tomatoes
2 cups vegetable broth
2 cups cooked chickpeas washed and drained
4 cups baby spinach (or chopped spinach)
2 Tbsp chopped fresh cilantro, for garnish
1 lemon, for garnish

Step by Step Instructions

Step 1

Make rice according to package directions adding a couple of pinches of salt to taste.

Step 2

Dice the shallot or leek and mince the garlic. Chop the sweet potatoes into 1” chunks.

Step 3

Heat a large pot on med/high and add olive oil and shallots. Allow shallot to sweat and turn translucent, stir occasionally. Add the minced garlic and sauté approx 1 minute. Add in the paprika, cumin, coriander, turmeric, ginger, cinnamon, cayenne pepper. Mix well for 30 seconds, then add diced tomatoes and broth.

Step 4

Bring to a boil, then add all veggies (except the spinach) and chickpeas. Simmer for 25 to 30 minutes or until the potatoes are tender. Stir in the spinach in the last 2 minutes.

Step 5

Serve over the quinoa, garnished with chopped cilantro, fresh squeezed lemon juice.

Note

You may alter this recipe by changing up the grain you serve it with. Suggestions - farro, freekeh, couscous (all 3 not gluten free), millet or quinoa.