Easy Moroccan Chickpea Stew
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When the pantry feels a little bare, here’s a comforting dish that proves you already have what you need. This fragrant Moroccan-inspired stew turns everyday staples like canned chickpeas and tomatoes into a hearty, colorful meal with just the right touch of spice.
Ingredients:
Directions:
Image source: Taste of Home
Ingredients:
- 1 tablespoon olive oil
- 2 cups butternut squash, peeled and cubed (½-inch pieces)
- 1 large onion, chopped
- 1 large red bell pepper, chopped
- 1 teaspoon ground cinnamon
- ½ teaspoon black pepper
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cumin
- ¼ teaspoon salt
- 1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained
- 1 can (14½ ounces) diced tomatoes, undrained
- 1 cup water
- Chopped cilantro, optional, for garnish
Directions:
- In a Dutch oven, heat olive oil over medium-high heat. Add the squash, onion, and red pepper. Cook and stir until the onion is soft and the pepper is crisp-tender, about 5 minutes.
- Stir in cinnamon, black pepper, ginger, cumin, and salt until everything is well coated.
- Add the chickpeas, tomatoes, and water. Bring to a boil.
- Reduce heat, cover, and simmer until the squash is tender, about 8 minutes.
- Sprinkle with cilantro before serving, if desired.
