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Moroccan Chickpea Stew

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 Moroccan Chickpea Stew
GENERAL CLASSES : October 23rd - October 27th
Course Main Dish
Servings
4 Servings
Ingredients
  • Drizzle olive oil
  • 3 garlic clove minced
  • 2 shallots finely chopped
  • 1 inch piece ginger finely minced
  • 5 cups peeled and diced tomatoes
  • 2 tsp cumin
  • 2 tsp smoked paprika
  • 1 tsp coriander
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/8 tsp cardamom
  • 1/4 tsp cloves
  • dash cayenne pepper adjust to spice level preference
  • 1/2 tsp Salt and black pepper
  • 2 tsp brown sugar
  • 2 tbsp Tomato Paste
  • 1 tsp lemon juice
  • 1 1/2 cups cooked chickpeas
  • 1 medium sweet potato cubed
  • 10 dried apricots chopped
  • 10 Kalamata olives pitted
  • fresh parsley chopped
  • 2 cups couscous cooked
Course Main Dish
Servings
4 Servings
Ingredients
  • Drizzle olive oil
  • 3 garlic clove minced
  • 2 shallots finely chopped
  • 1 inch piece ginger finely minced
  • 5 cups peeled and diced tomatoes
  • 2 tsp cumin
  • 2 tsp smoked paprika
  • 1 tsp coriander
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/8 tsp cardamom
  • 1/4 tsp cloves
  • dash cayenne pepper adjust to spice level preference
  • 1/2 tsp Salt and black pepper
  • 2 tsp brown sugar
  • 2 tbsp Tomato Paste
  • 1 tsp lemon juice
  • 1 1/2 cups cooked chickpeas
  • 1 medium sweet potato cubed
  • 10 dried apricots chopped
  • 10 Kalamata olives pitted
  • fresh parsley chopped
  • 2 cups couscous cooked
Instructions
  1. Heat oil in a pan. Add shallots and cook on low until almost translucent.
  2. Add garlic and ginger and stir frequently until softened.
  3. Add spices and stir, then add tomato paste and stir. Add chopped tomatoes and sweet potato. Cover with a lid and simmer.
  4. Finally, stir in cooked chickpeas, olives and apricots. Serve over couscous, topped with chopped parsley.