When cinnamon, cumin, coriander, and citrus come together, your house will smell amazing. This chickpea stew comes together very quickly.
Ingredients
3 cups of chickpeas
1½ cups of onions (about 2 smaller onions)
1 cup of peeled and diced parsnip (about 1 large one)
3 cups of peeled and cubed sweet potato (about 2)
3 cups peeled and diced eggplant
2 cups medium diced carrot
2 tbsp tomato paste
1 tbsp garlic, minced
2 tsp cumin
2 tsp corriander
1 tsp turmeric
1 tsp cinnamon
½ tsp chili flakes
½ cup of raisins
1½ tsp kosher or sea salt
½ tsp black pepper
2-3 cups vegetable stock
1 cup of diced green olives
1 can of artichokes, drained and sliced into quarters
juice and zest of 1 orange (about 4 tbsp of fresh orange juice)
Fresh parsely and/or cilantro
Instructions
Start with a hot pan, add in onion, cook onion with a little water until translucent
Add in garlic and spices, and saute until fragrant
Add in tomato paste, sweet potato, carrot, parsnip, 2 cups of stock, and raisins. Cook until softened, about 20 minutes, adding more stock if necessary (not too much, as you don't want to create a soup)
Add in olives and artichokes, orange zest, and juice and cook for 10 more minutes
Stir in some freshly chopped parsley, or cilantro if your family likes it, mine doesn't :(
Serve on top of quinoa, couscous, or rice-we made a great brown rice with a handful of curry leaves, some turmeric, and a dash of cumin to go with this-yum!
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/side-dishes/moroccan-chickpea-stew/