Moroccan chickpea stew (Recipe)

Jan 23, 2022

Moroccan chickpea stew (Recipe)


✅ 1 tablespoon olive oil

✅ 2 cups cubed peeled butternut squash (1/2-inch cubes)

✅ 1 large onion, chopped

✅ 1 large sweet red pepper, chopped

✅ 1 teaspoon ground cinnamon

✅ 1/2 teaspoon pepper
✅ 1/4 teaspoon ground ginger

✅ 1/4 teaspoon ground cumin

✅ 1/4 teaspoon salt

✅ 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained

✅ 1 can (14-1/2 ounces) diced tomatoes, undrained

✅ 1 cup water

✅ Chopped cilantro, optional


1️⃣ In a Dutch oven, heat oil over medium-high heat. Add squash, onion and red pepper; cook and stir until onion is translucent and red pepper is crisp-tender, about 5 minutes. Stir in seasonings until blended.

2️⃣ Add chickpeas, tomatoes and water; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 8 minutes. If desired, top with cilantro.


Servings : 4
Ready in : 30 Minutes
Course : Dinner, Lunch, Main Dish
Calories: 217kcal

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