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To make this One Pot Moroccan Chickpea Stew, gather these ingredients: - 2 tablespoons olive oil - 1 large onion, diced - 3 garlic cloves, minced - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon smoked paprika - 1/2 teaspoon ground cinnamon - 1 can (15 oz) chickpeas, drained and rinsed - 1 can (14 oz) diced tomatoes - 2 medium carrots, sliced - 1 red bell pepper, chopped - 2 cups vegetable broth - 1 cup spinach, roughly chopped - Salt and pepper to taste - Fresh cilantro or parsley, for garnish - Lemon wedges, for serving If you need to convert measurements, here are some quick tips: - 1 tablespoon = 3 teaspoons - 1 cup = 8 ounces - 1 pound = 16 ounces You can customize your stew with these options: - Add sweet potatoes for extra sweetness. - Use vegetable stock instead of broth for more flavor. - Swap spinach for kale or Swiss chard. - Try adding chickpeas with spices for a more robust taste. These ingredients create a warm, hearty dish that's both full of flavor and easy to make. To start, gather all your ingredients. You will need: - 2 tablespoons olive oil - 1 large onion, diced - 3 garlic cloves, minced - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon smoked paprika - 1/2 teaspoon ground cinnamon - 1 can (15 oz) chickpeas, drained and rinsed - 1 can (14 oz) diced tomatoes - 2 medium carrots, sliced - 1 red bell pepper, chopped - 2 cups vegetable broth - 1 cup spinach, roughly chopped - Salt and pepper to taste - Fresh cilantro or parsley, for garnish - Lemon wedges, for serving Once you have everything, it is easy to move on. Heat the olive oil in a large pot over medium heat. Add the diced onion. Cook for about 5 minutes until the onion is soft. Next, add the minced garlic and cook for 1 more minute. The garlic should smell great. Now, sprinkle in the spices: cumin, coriander, smoked paprika, and cinnamon. Stir and cook for about 1 minute. This helps the spices taste better. Then, add the chickpeas, diced tomatoes (including their juice), sliced carrots, and chopped red bell pepper. Pour in the vegetable broth and mix everything well. Bring the mixture to a boil. Once boiling, lower the heat and cover the pot. Let it simmer for 25-30 minutes. Check that the carrots are tender before moving on. After the stew simmers, stir in the chopped spinach. Add salt and pepper to taste. Let the spinach wilt for about 2-3 minutes. Serve the stew warm. Garnish with fresh cilantro or parsley. Don’t forget the lemon wedges! They add a nice zing. Enjoy your meal! To boost the taste of your stew, use fresh herbs. Fresh cilantro or parsley adds brightness. A squeeze of lemon juice gives a zing that pairs well. You can also add a dash of hot sauce for heat. If you want a richer flavor, consider using vegetable broth instead of water. Toasting spices in oil for a minute brings out their best flavor. Start by sautéing the onion well. This builds a strong base for your stew. Wait until it softens before adding garlic. This way, you avoid burning the garlic. Stir in spices and let them cook for a moment. This helps release their oils and flavors. Keep the pot covered while simmering to lock in moisture. Stir occasionally to prevent sticking. One common mistake is not seasoning enough. Taste your stew and add salt and pepper as needed. Another pitfall is overcooking the spinach. Add it in the last few minutes so it stays bright and fresh. Don't skip the lemon wedges; they make a big difference. Lastly, avoid using canned chickpeas without rinsing. Rinsing removes extra salt and improves taste. {{image_2}} You can easily make this stew fit your needs. If you're vegan, it’s already perfect! For gluten-free folks, check your broth. Use vegetable broth without gluten. If you want a creamier stew, add coconut milk. For a lower-carb option, swap chickpeas for cauliflower. You can even try lentils for a different texture. Want more protein? Chickpeas are great, but there are other choices. Add cooked quinoa for a nutty flavor. Tofu cubes can also work well. If you eat meat, add chicken or lamb for a heartier meal. Just cook the meat first, then add it to the stew. Spices make this stew special. If you want a kick, add cayenne pepper. For a fresh twist, try adding fresh herbs like thyme or basil. You can even switch out the smoked paprika for regular paprika for a milder taste. Each change can bring a new flavor to your bowl. Play around with spices to find your favorite mix! To store your One Pot Moroccan Chickpea Stew, let it cool first. Use a clean, airtight container. Place it in the fridge. It will last for up to five days. Make sure to label the container with the date. This helps you keep track of freshness. You can freeze this stew for later. Use freezer-safe containers or bags. Make sure to leave some space for expansion. This stew will stay good for up to three months in the freezer. When you are ready to eat, thaw it overnight in the fridge. Reheat the stew gently. Use the stove or microwave. If using the stove, heat it on low, stirring often. You can add a splash of broth or water if it seems thick. In the microwave, heat in short bursts. Stir in between to ensure even heating. Enjoy your delicious stew! You can serve One Pot Moroccan Chickpea Stew with warm bread. I love using pita or crusty baguette. They soak up the stew nicely. You can also pair it with fluffy couscous. The light texture of couscous complements the stew's richness. A simple green salad adds freshness too. Toss some greens with lemon juice for a bright touch. Yes, you can make this stew in advance. It tastes even better the next day. Store it in the fridge for up to three days. Just let it cool before putting it in a container. When you’re ready to eat, reheat it gently on the stove. Add a splash of broth if needed to loosen it up. One Pot Moroccan Chickpea Stew has mild spice. The spices add warmth without heat. If you want more heat, add a pinch of cayenne or red pepper flakes. Start with a little and taste as you go. You can also serve it with hot sauce on the side. This way, everyone can adjust the spice to their liking. This blog post covered every step to make a great One Pot Moroccan Chickpea Stew. We explored the key ingredients, measurement tips, and optional add-ins for flavor. You learned the cooking steps, final touches, and some tricks to avoid common mistakes. We also discussed variations for dietary needs and how to store leftovers effectively. Now you’re ready to enjoy this dish or make it your own. Cooking should be fun and tasty!

One Pot Moroccan Chickpea Stew

Discover the delightful flavors of One Pot Moroccan Chickpea Stew that’s both nourishing and easy to prepare! This hearty recipe combines chickpeas, vibrant veggies, and aromatic spices, all cooked to perfection in just one pot. Perfect for any weeknight dinner, this stew is not only packed with nutrients but also a feast for the senses. Click through to explore this recipe and bring a taste of Morocco to your kitchen!
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Ingredients
  

2 tablespoons olive oil

1 large onion, diced

3 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

1/2 teaspoon ground cinnamon

1 can (15 oz) chickpeas, drained and rinsed

1 can (14 oz) diced tomatoes

2 medium carrots, sliced

1 red bell pepper, chopped

2 cups vegetable broth

1 cup spinach, roughly chopped

Salt and pepper to taste

Fresh cilantro or parsley, for garnish

Lemon wedges, for serving

Instructions
 

Heat the olive oil in a large pot over medium heat.

    Add the diced onion and sauté for about 5 minutes, or until softened.

      Stir in the minced garlic and cook for an additional 1 minute, allowing the garlic to become fragrant.

        Sprinkle in the ground cumin, coriander, smoked paprika, and cinnamon; cook while stirring for about 1 minute to toast the spices.

          Add the chickpeas, diced tomatoes (with their juice), sliced carrots, and chopped red bell pepper to the pot.

            Pour in the vegetable broth and stir to combine all ingredients.

              Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 25-30 minutes, or until the carrots are tender.

                Stir in the chopped spinach and season with salt and pepper to taste. Allow the spinach to wilt in the stew for about 2-3 minutes.

                  Serve warm, garnished with fresh cilantro or parsley and accompanied by lemon wedges for an extra burst of flavor.

                    Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4