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Moroccan Chickpea Stew

 Moroccan Chickpea Stew
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, IllinoisMore Comfort Food Stew Recipes
9 ServingsPrep: 20 min. Cook: 30 min.

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

Directions

  • 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

2 of 2

Moroccan Chickpea Stew (continued)

Directions (continued)

  • 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).
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.