Moroccan Chickpea Stew

June 4, 2015

Moroccan Chickpea Stew

It’s the beginning of June in Oregon which means a mixture of warm days (80-90 degrees) and cool, rainy days. For this reason, I always check the weather before creating my meal plan for the week because what weirdo wants to eat a warm stew when it’s hotter than a tanning bed outside?

Soon, we’ll be out of those rainy days and it will be annoyingly sunny for three-ish solid months. When my weather app said we were getting a storm on Sunday night and into Monday, I knew I wanted to make a soup recipe before soup days disappeared for awhile. I couldn’t find any that I really wanted to try, so I decided to make my own using the ingredients I like.

I set out to create a warm, spicy Moroccan stew with the giant bag of red lentils that’s been staring at me every time I open my pantry. I rarely create brand new recipes so I gathered up several things from the store and just hoped the crockpot would make them all get along. This was going to be dinner for Monday so on Sunday I chopped half a yellow onion and minced two cloves of garlic then placed them in the fridge in the same container. On Monday morning, I sauteed the onion and garlic then dumped everything in the crockpot and turned it on low. Nine hours later, I came home to a delicious smelling house!

The “stew” was a little un-stew-like in consistency so I finely grated about a cup of carrot into the crockpot. It also didn’t have as much punch or color as I wanted so I ran down to the store and picked up a can of black beans and some red curry paste.

The fun part about creating a recipe is tasting and modifying as I go along. It doesn’t always work out which is why there is an arsenal of things to heat up in my freezer, just in case. Luckily, I ended up with a deliciously spicy, meatless stew that even my fiancé loved. I’ll definitely be making this again after I finish the batch in the freezer.

Moroccan Chickpea Stew

Moroccan Chickpea Stew

Ingredients

  • 32 oz. Vegetable Broth
  • 32 oz. Water
  • 15 oz. Chickpeas or Garbanzo Beans
  • 15 oz. Black Beans
  • 15 oz. Pinto Beans
  • 15 oz. Tomato Sauce
  • 1.5 cups Red Lentils
  • 1/2 Yellow Onion
  • 2 cloves Garlic
  • 1 cup finely grated Carrot
  • 1 tsp Red Curry Paste
  • 1/2 tsp Ginger Powder
  • 1/4 tsp Nutmeg
  • 1/4 tsp Allspice
  • To taste: Sea Salt, Pepper, Red Chili Flakes
  • Optional: Cilantro to garnish

Instructions

  1. Saute chopped garlic and onion in olive oil until onion starts to become clear.
  2. Place onion, garlic, black beans, pinto beans, garbanzo beans, tomato sauce, vegetable broth, and water in crockpot and turn on low.
  3. Finely grate 1 cup of carrot and add to mixture along with spices. Mix well.
  4. Taste and add more spices as desired. I cooked this meal for about 10 hours but you can cook on the stove for 1 hour or on high in a crockpot for 4-6 hours.
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As with all of my recipes, make them fit you! If you don’t like something or want to add something, do it!

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