Moroccan Chickpea Stew Recipe
Moroccan Chickpea Stew Recipe photo by Taste of Home

Moroccan Chickpea Stew Recipe

Publisher Photo
This spicy stew was the main dish at our family's Christmas Eve dinner. The guests, including three vegetarians, were thrilled with the abundance of squash, potatoes, tomatoes and onion. —Cindy Beberman, Orland Park, Illinois

More Comfort Food Stew Recipes
TOTAL TIME: Prep: 20 min. Cook: 30 min.
MAKES:9 servings
TOTAL TIME: Prep: 20 min. Cook: 30 min.
MAKES: 9 servings

Ingredients

  • 1 large onion, finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 cinnamon stick (3 inches)
  • 1/2 teaspoon chili powder
  • 4 cups vegetable broth
  • 2 cups cubed peeled butternut squash
  • 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 medium red potato, cut into 1-inch cubes
  • 1 medium sweet potato, peeled and cut into 1-inch cubes
  • 1 medium lemon, thinly sliced
  • 1/4 teaspoon salt
  • 2 small zucchini, cubed
  • 3 tablespoons minced fresh cilantro

Nutritional Facts

1 cup equals 152 calories, 5 g fat (1 g saturated fat), 3 mg cholesterol, 621 mg sodium, 24 g carbohydrate, 5 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Directions

  1. In a Dutch oven, saute onion in oil and butter until tender. Add the garlic, cumin, cinnamon stick and chili powder; saute 1 minute longer.
  2. Stir in the broth, squash, chickpeas, tomatoes, potatoes, lemon and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes and squash are almost tender.
  3. Add zucchini; return to a boil. Reduce heat; cover and simmer for 5-8 minutes or until vegetables are tender. Discard cinnamon stick and lemon slices. Stir in cilantro. Yield: 9 servings (about 2 quarts).
Originally published as Moroccan Chickpea Stew in Country Woman October/November 2008, p27

Nutritional Facts

1 cup equals 152 calories, 5 g fat (1 g saturated fat), 3 mg cholesterol, 621 mg sodium, 24 g carbohydrate, 5 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Reviews for Moroccan Chickpea Stew

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   (5)
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MY REVIEW
Reviewed Jun. 3, 2014

I have made this twice for different dinner guests that include non meat eaters and it was a success each time, I followed the recipe just as noted and was very tasty, I served it with crusty dinner rolls and a salad,

MY REVIEW
Reviewed Jan. 5, 2012

Very disappointing. Lacked flavor. Maybe adding spinach would add to flavor and color. Sent some to a vegan friend. It will be interesting to see what he has to say about recipe.

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