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
Featured In: 22 Ways to Cook with Cinnamon
- 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
- 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.
- 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.
- 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
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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."