Moroccan Spiced Carrot Chickpea Stew
⏳ Prep Time: 10 minutes
⏳ Cook Time: 30 minutes
🍽 Servings: 4
Ingredients
- 2 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 4 carrots, sliced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 3 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp cinnamon
- ½ tsp turmeric
- ¼ tsp cayenne pepper (optional, for heat)
- Salt & black pepper, to taste
- 2 cups baby spinach or kale
- ½ cup chopped fresh cilantro or parsley (for garnish)
- Juice of ½ lemon
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and cook until soft, about 3–4 minutes. Stir in garlic and ginger, cooking for another minute until fragrant.
- Add Spices: Stir in cumin, coriander, paprika, cinnamon, turmeric, and cayenne. Cook for 30 seconds to toast the spices.
- Simmer the Stew: Add sliced carrots, chickpeas, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and let simmer for 20–25 minutes, or until carrots are tender.
- Finish the Dish: Stir in spinach/kale and cook for another 2 minutes until wilted. Squeeze in fresh lemon juice and adjust salt and pepper to taste.
- Serve: Garnish with fresh cilantro or parsley. Serve warm with crusty bread, couscous, or rice.
Tips & Variations
✔ For a creamier stew, blend half the soup before serving.
✔ For extra protein, add cooked lentils.
✔ For a richer taste, stir in a splash of coconut milk.
Enjoy this nourishing and flavorful Moroccan-inspired stew! 🍲✨ Let me know if you’d like a printable version. 😊
