The Art of Soups & Stews is a monthly recipe column that explores the world of vegan soups and stews. Written by Best of Vegan contributor Devorah Bowen, this column is a treasure trove of satisfying, comforting, cost-effective, and low-waste vegan soup and stew recipes that are sure to delight your taste buds. In today’s article, Devorah shares her recipe for a satisfying Moroccan Style Chickpea Stew .
Moroccan Style Chickpea Stew
Flavorful, aromatic and hearty are just a few of the words I would use to describe this delicious and easy to make stew. Chickpeas and sweet potatoes make up the bulk of ingredients but it’s the moroccan spice blend called Ras El Hanout that is the real star. The Arabic spice blend literally translates to “head of shop” or “top shelf” which refers to the spice shop’s top spices. Every blend will differ slightly depending on the region it’s made in and the spices used. It brings a rich complex blend of flavors that are warming and earthy. Serve over couscous for a satisfying meal.
Step one: Sauté the onions, then add the chickpeas and sweet potatoes
Heat the oil in a large pot on medium heat. Add in the onions and sauté them for 3-5 minutes or until they become translucent. Add in the chickpeas and sweet potatoes and continue cooking for another 5-8 minutes.
Step two: Add the seasonings, tomatoes, and broth
Add in the ras el hanout, paprika, harissa, tomato paste and garlic, mix well and cook for 2-3 minutes or until fragrant. Add in the tomatoes and broth and mix well. Lower the heat to medium low and simmer covered for 35-40 minutes or until the sweet potatoes are soft. Stir occasionally.
Step three: Add the greens and toppings, serve and enjoy!
Add in the chopped spinach and cook until wilted. Taste for seasoning and adjust with salt and pepper. Serve warm over couscous and garnish with chopped parsley.
Moroccan Style Chickpea Stew
5 from 1 vote
Discover a flavorful and aromatic Moroccan Style Chickpea Stew recipe. This easy-to-make and delicious stew features a rich blend of chickpeas, sweet potatoes, and the star ingredient, Ras El Hanout spice blend. Serve it over couscous for a satisfying vegan meal that will warm your heart.
1. Heat the oil in a large pot on medium heat. Add in the onions and sauté them for 3-5 minutes or until they become translucent. Add in the chickpeas and sweet potatoes and continue cooking for another 5-8 minutes.
2. Add in the ras el hanout, paprika, harissa, tomato paste and garlic, mix well and cook for 2-3 minutes or until fragrant. Add in the tomatoes and broth and mix well. Lower the heat to medium low and simmer covered for 35-40 minutes or until the sweet potatoes are soft. Stir occasionally.
3. Add in the chopped spinach and cook until wilted. Taste for seasoning and adjust with salt and pepper. Serve warm over couscous and garnish with chopped parsley.