Moroccan Carrot and Chickpea Stew



Author Notes: A delicious, spicy vegetable stew, replete with carrots, chickpeas, golden raisins and warm spices. Served over a bed of fluffy couscous, it makes for one fantastic winter meal.Sarah | Wisconsin from Scratch

Serves: 4

Ingredients

  • 1 tablespoon olive oil
  • 1/2 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon finely grated fresh ginger
  • 1 teaspoon ancho chile powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup golden raisins
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons tomato paste
  • 3/4 pound carrots, cleaned and roughly chopped
  • 19 ounces can chickpeas, drained and rinsed
  • 2 cups water
  • couscous and fresh cilantro for serving
In This Recipe

Directions

  1. Heat olive oil in a pot over medium heat. Add the onion, garlic, and ginger, and cook until just beginning to soften, about 2-3 minutes.
  2. Add the chile powder, cumin, turmeric, paprika, salt and cinnamon, and continue to cook, stirring often, for 2-3 minutes more.
  3. Add the golden raisins, lemon juice, and tomato paste, stirring until well combined. Cook another minute, then add the carrots and chickpeas. Give everything a good stir to ensure that everything is well mixed. Add the water, and bring to a boil. Reduce heat to low, and simmer, covered for about 30 minutes.
  4. Remove cover and cook an additional 5 minutes to allow stew to thicken slightly. Season to taste with additional salt if needed. Serve stew atop couscous with a sprinkle of fresh cilantro on top.

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Reviews (1) Questions (0)

1 Review

vvvanessa February 8, 2015
This sounds delicious and like the kind of recipe I've been searching for!