Moroccan Chickpea Stew

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4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 257.8

Total Fat: 3.8 g
Cholesterol: 0.0 mg
Sodium: 767.0 mg
Total Carbs: 47.1 g
Dietary Fiber: 9.4 g
Protein: 10.3 g

View full nutritional breakdown of Moroccan Chickpea Stew calories by ingredient

Introduction

Warm delight with a kick Warm delight with a kick

Minutes to Prepare: 10

Minutes to Cook: 60

Number of Servings: 6

Ingredients

2 tbs extra-virgin olive oil

1 large onion, medium diced

6 cloves garlic, pressed

1 tsp ground cinnamon

1 tsp ground cumin

1/8 tsp cayenne pepper

1 heaping tsp (sweet) paprika

1 (14.5 oz) can chopped tomatoes

3 (15 oz ) cans chickpeas, drained and rinsed well

1-quart vegetable broth (substitute water if no broth on hand)

1 tsp sugar

Kosher salt

Freshly ground black pepper

1 (5 oz) package pre-washed baby spinach (or 1 block frozen spinach)

Directions

Heat olive oil in a large pot over medium-high heat. Add the onion, sauté until the onions begin to turn translucent. Add the garlic to the onions. Lower the heat if browning starts to occur. Add the cinnamon, cumin, cayenne and paprika and sauté a minute or so. Add tomatoes, chickpeas, broth and sugar. Season with a couple pinches of salt and ~10 grinds of fresh pepper. Stir well. The chickpeas should be slightly covered with liquid. If the level is too low, add some water to bring it just above the chickpeas. Bring the mixture to a simmer, and then lower the heat to low and gently simmer for 45 minutes.

Remove the soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let it heat through until wilted, just a few minutes. Season again, to taste, with salt and pepper.

Number of Servings: 6

Recipe submitted by SparkPeople user MINCEPIE.