Immerse yourself in the vibrant and aromatic world of Moroccan cuisine with this delightful spiced chickpea stew. Bursting with flavors from cumin, coriander, and cinnamon, paired with the sweetness of dried apricots, this dish is a sensory experience. It's not only visually appealing but also packed with nutrients, making it a perfect choice for a healthy and satisfying weeknight meal. The best part? It’s quick to make and can be on your table in just 40 minutes!
Pin this recipe
Print this recipeIngrédients
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon smoked paprika
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 cup vegetable broth
- 1/2 cup dried apricots, chopped
- 1/4 cup fresh cilantro, chopped
- Salt and and pepper to taste
- Juice of of half a lemon
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and cook until it becomes translucent, about 5 minutes.
- Stir in the minced garlic and ginger, and cook for another 2 minutes.
- Add the ground cumin, coriander, cinnamon, cayenne pepper, and smoked paprika. Cook, stirring constantly, for 1 minute.
- Add the chickpeas, diced tomatoes, and vegetable broth to the pot. Bring to a simmer.
- Stir in the dried apricots and continue to simmer for 15 minutes.
- Season with salt, pepper, and lemon juice.
- Remove from heat and stir in fresh cilantro before serving.
Nutrition
Serving: 100g | Calories: 290kcal | Carbohydrates: 52g | Protéines: 10g | Fat: 4g | Sucre: 16g