Easy Moroccan Chickpea Stew
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
When I'm invited to a potluck, I easily double or triple this healthy Moroccan chickpea stew to treat the crowd to an exotic dish of enticing, bold flavors. —Heather Demeritte, Scottsdale, Arizona
Ingredients
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1 tablespoon olive oil
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2 cups cubed peeled butternut squash (1/2-inch cubes)
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1 large onion, chopped
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1 large sweet red pepper, chopped
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1 teaspoon ground cinnamon
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1/2 teaspoon pepper
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1/4 teaspoon ground ginger
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1/4 teaspoon ground cumin
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1/4 teaspoon salt
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1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 cup water
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Chopped cilantro, optional
Directions
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1.
In a Dutch oven, heat oil over medium-high heat. Add squash, onion and red pepper; cook and stir until onion is translucent and red pepper is crisp-tender, about 5 minutes. Stir in seasonings until blended.
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2.
Add chickpeas, tomatoes and water; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 8 minutes. If desired, top with cilantro.
Nutrition Facts
1-1/2 cups: 217 calories, 6g fat (1g saturated fat), 0 cholesterol, 455mg sodium, 38g carbohydrate (11g sugars, 9g fiber), 7g protein.
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