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yuuagoMaaaan, I made this Moroccan spiced carrot and chickpea stew the other day, and it was so good. A++ would make again, highly recommend.
It's from the blog Occasionally Eggs, which is focused on vegetarian recipes. I picked up the cookbook by the same title from the library the other week, and while there wasn't anything in the book that I wanted to make, I liked what I saw enough to investigate the blog itself. I'm not a vegetarian, but I loooove vegetables, so it's always nice to have a new place to look for veggie-focused ideas that I can either do as-is or add meat to. And the upside of this particular recipe is that it required stuff that I already had on hand. (It can be such a challenge to make things by-the-book sometimes; it seems like every recipe requires stuff that I can't find in this city. Not so with this one though.)
Moroccan carrot and chickpea stew
Ingredients
2 teaspoons olive oil
1 small onion, diced (about 1/2 cup)
3 medium carrots, sliced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon cinnamon
1 teaspoon pepper
1 teaspoon sea salt (to taste)
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne pepper (to taste)
400 ml (13.5 oz.) diced tomatoes
175 ml (1/2 cup) water or vegetable broth
300 grams (1 1/2 cups) cooked or canned chickpeas, rinsed and drained*
50 grams (2 cups) hardy greens (spinach, kale, rucola, etc.), optional
Instructions
Heat the olive oil in a large pot over medium heat.
Add the onions and cook for 3-4 minutes, or until translucent and fragrant. Add the carrots and cook for another 2-3 minutes.
Stir in the garlic, cumin, cinnamon, pepper, salt, paprika, and cayenne pepper, coating the carrots in the spices. Cook for about 30 seconds.
Add the tomatoes and water to the pot. Stir in the chickpeas, cover, and increase the heat to bring to a rolling boil.
Reduce the heat to medium-low and simmer, covered, for about 20 minutes, or until the carrots are knife-soft. Taste and season as needed.
Remove the stew from the heat and stir in the greens, if using. Serve hot with brown rice or naan, topped with pomegranate, preserved lemon, and/or raisins.
My additions/adjustments:
+ I cut up a smoked sausage and added it after the chickpeas. Still would've been great without it, but it did add a nice little something-something.
+ When I make it again, I'll halve the black pepper and either reduce the cayenne or swap it out for hot Spanish paprika. I made it as directed this time and it was very delicious, but it was pretty close to the edge of my heat tolerance, whew.
+ Might be nice with a potato added to it, too. Going to have to try that next time.
It's from the blog Occasionally Eggs, which is focused on vegetarian recipes. I picked up the cookbook by the same title from the library the other week, and while there wasn't anything in the book that I wanted to make, I liked what I saw enough to investigate the blog itself. I'm not a vegetarian, but I loooove vegetables, so it's always nice to have a new place to look for veggie-focused ideas that I can either do as-is or add meat to. And the upside of this particular recipe is that it required stuff that I already had on hand. (It can be such a challenge to make things by-the-book sometimes; it seems like every recipe requires stuff that I can't find in this city. Not so with this one though.)
Moroccan carrot and chickpea stew
Ingredients
2 teaspoons olive oil
1 small onion, diced (about 1/2 cup)
3 medium carrots, sliced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon cinnamon
1 teaspoon pepper
1 teaspoon sea salt (to taste)
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne pepper (to taste)
400 ml (13.5 oz.) diced tomatoes
175 ml (1/2 cup) water or vegetable broth
300 grams (1 1/2 cups) cooked or canned chickpeas, rinsed and drained*
50 grams (2 cups) hardy greens (spinach, kale, rucola, etc.), optional
Instructions
Heat the olive oil in a large pot over medium heat.
Add the onions and cook for 3-4 minutes, or until translucent and fragrant. Add the carrots and cook for another 2-3 minutes.
Stir in the garlic, cumin, cinnamon, pepper, salt, paprika, and cayenne pepper, coating the carrots in the spices. Cook for about 30 seconds.
Add the tomatoes and water to the pot. Stir in the chickpeas, cover, and increase the heat to bring to a rolling boil.
Reduce the heat to medium-low and simmer, covered, for about 20 minutes, or until the carrots are knife-soft. Taste and season as needed.
Remove the stew from the heat and stir in the greens, if using. Serve hot with brown rice or naan, topped with pomegranate, preserved lemon, and/or raisins.
My additions/adjustments:
+ I cut up a smoked sausage and added it after the chickpeas. Still would've been great without it, but it did add a nice little something-something.
+ When I make it again, I'll halve the black pepper and either reduce the cayenne or swap it out for hot Spanish paprika. I made it as directed this time and it was very delicious, but it was pretty close to the edge of my heat tolerance, whew.
+ Might be nice with a potato added to it, too. Going to have to try that next time.
Yuu. Fic writer & book lover. M/Canada.
no subject
Date: 2021-09-30 04:26 pm (UTC)This looks GREAT, particularly as it calls for things I normally have in the kitchen and pantry anyway. We'll give a try when Vegan Daughter comes to visit next month. Thanks so much! (I'll definitely check out that blog, too.)
no subject
Date: 2021-10-01 01:24 am (UTC)Glad to hear it! Hopefully it'll work out for you!