Moroccan Chickpea Stew

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.

Ingredients

1 red onion, chopped 

4 red Roma or vine tomatoes, diced

6 celery stalks, chopped 

1 bulb garlic, peeled & chopped 

6 cups liver rescue broth (by Medical Medium (Healing Broth recipe)  any other veggie broth will work as well. I have linked healing broth recipe here) 

3 cups crushed tomatoes

2 tbsp cumin powder 

1 tbsp coriander powder 

3 cups chickpeas 

4 tbsp coconut milk (optional, avoid if remaining fat free)

1 zucchini chopped 

2 cups crimini mushrooms, sliced 

2 tbsp date syrup 

1 tbsp chili flakes

Sea salt to taste 

Method 

There are a couple of ways to make this dish. Put all the ingredients into an instant pot on the pressure cooker setting for 20 m and in about 30 minutes your stew will be ready. 

The other way is as follows. 

Sauté onions and garlic in 1 cup of veggie broth. Once soft, add in all the chopped tomatoes and celery. Add 1 more cup more veggie broth as needed to prevent sticking. 

Once the tomatoes have released their water, add in the crushed tomatoes, remaining veggie broth and all remaining ingredients.

Let it simmer for 1-2 hours on low heat, stir occasionally. 

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. 

Have you tried my other soup and stew recipes? I suggest the Thai Coconut Noodle Soup, the Simple Vegetable Soup or the Garlicky Potato Soup since these are favorites in my own home!

Soups & stews are a great way to get healing veggies into your kids and into yourself. They are warm, comforting and delicious.