Moroccan Stew

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 266.5
  • Total Fat: 6.0 g
  • Cholesterol: 0.8 mg
  • Sodium: 659.7 mg
  • Total Carbs: 49.4 g
  • Dietary Fiber: 9.3 g
  • Protein: 9.3 g

View full nutritional breakdown of Moroccan Stew calories by ingredient
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This quick and easy stew is a great 'warm me up' on a cold night. This quick and easy stew is a great 'warm me up' on a cold night.
Number of Servings: 6


    1 TBS. Extra Virgin Olive Oil
    1 large Onion, diced
    1 clove Garlic
    1 tsp. Cinnamon, ground
    1 tsp. Cumin, ground
    1/8 tsp. Cayenne Pepper
    1 tsp. Paprika
    14.5 oz./406g Tomatoes, canned, diced
    2-15 oz.canned/840g Chickpeas(Garbonzo beans)
    1 tsp. Chicken Base
    1 large Potato, diced
    .5 cup Carrots, diced
    .5 tsp. Black Pepper


Makes 6- two cup servings
Heat olive oil in a large pot over medium/medium high heat. Add the diced onions and saute until onions are translucent. Then add garlic, cinnamon, cumin, cayenne, and paprika. Saute for one more minute. (Enjoy the pleasant aroma!) Now add the tomatoes, chickpeas, chicken base and half gallon (8 cups) water. Bring stew to a boil for about five minutes while constantly stirring. Once the stew starts to boil, add in the diced potatoes and carrots. After about five minutes, turn heat to simmer. Leave to simmer for about 1-1 1/2 hours, mixing frequently.
More garlic can be added. Garlic makes us bloat up so I don't use too much.

Number of Servings: 6

Recipe submitted by SparkPeople user LEBOOBOO.

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