Moroccan Chickpea Stew
GENERAL CLASSES : October 23rd – October 27th
  • Drizzle olive oil
  • 3 garlic cloveminced
  • 2 shallotsfinely chopped
  • 1inch piece gingerfinely minced
  • 5cups peeled and diced tomatoes
  • 2tsp cumin
  • 2tsp smoked paprika
  • 1tsp coriander
  • 1tsp cinnamon
  • 1tsp nutmeg
  • 1/8tsp cardamom
  • 1/4tsp cloves
  • dash cayenne pepperadjust to spice level preference
  • 1/2tsp Salt and black pepper
  • 2tsp brown sugar
  • 2tbsp Tomato Paste
  • 1tsp lemon juice
  • 1 1/2cups cooked chickpeas
  • 1 medium sweet potatocubed
  • 10 dried apricotschopped
  • 10 Kalamata olivespitted
  • fresh parsleychopped
  • 2cups couscouscooked
  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.