Moroccan Carrot and Chickpea Stew

By • February 8, 2015 1 Comments

7 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


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

Advertisement

Serves 4

  • 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
  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.

More Great Recipes:
Beans & Legumes|Vegetables|Stews