I love ethnic food and Moroccan cuisine is no different! This Moroccan Chickpea Stew recipe has all the traditional Moroccan flavors but none of the fat or oil traditionally used in cooking. Your mind will be blown at how flavorful this recipe even though it is oil free and overt fat free.
Moroccan Chickpea Stew
- Instant Pot optional (in place of stock pot)
- Stock Pot required
- 1 red onion finely chopped
- 4 vine ripened tomatoes diced
- 6 celery stalks chopped
- 1 bulb garlic mashed
- 6 cups Liver Rescue Broth (by Medical Medium or any clean broth will work, I like Bonafide Provisions)
- 3 cups crushed tomatoes
- 2 tbsp cumin powder
- 1 tbsp coriander powder
- 3 cups boiled or canned chickpeas
- 4 tbsp coconut milk (lite) optional, avoid if remaining fat free
- 1 zucchini chopped
- 2 cups crimini mushrooms sliced
- 2 tbsp date syrup
- 1 tbsp chili flakes
- 1 pinch Sea salt to taste, optional
Instructions for Instant Pot
- You can make this stew either in the Instant Pot (pressure cooker setting) for 20 m using pre boiled or canned chickpeas.
- Place all the ingredients in the Instant pot and set to cook for 20 m.
Instructions for Stockpot
- Sauté onions and garlic in 1 cup of veggie broth.
- Once soft, add in all the chopped tomatoes and celery.
- Add 1 more cup of veggie broth as needed to prevent sticking.
- Once the tomatoes have released their water, add in the crushed tomatoes and remaining veggie broth and add all other ingredients.
- Let it simmer for 1 - 2 hours on low heat, stirring occasionally.
- Serve hot with Medical Medium sandwich bread and mint as a garnish.
Once cooked through you should have a flavorful stew that is perfect for spring, fall or winter weather. I promise the Moroccan Chickpea Stew will not disappoint.
Soups & stews are a great way to get healing veggies into your kids and into yourself. They are warm, comforting and delicious.