This recipe was inspired by one of my favorite lamb dishes, but I've changed it up A LOT so that it's meat-free and much lighter (perfect pre-Spring break dinner I might add). I know, its not exactly a hot weather recipe with all the warm spices, but I thought I'd pass it along anyways since it is a great weeknight dinner- comes together in under 30 minutes, and is a really flavorful, protein-rich, vegan dinner. Just crank the AC.
Mission Easy-Peasy Moroccan food: Accomplished
Moroccan Chickpea Stew
Serves 4-6
Prep/cook time: <30 minutes
Serves 4-6
Prep/cook time: <30 minutes
by Katie Kahn, MS, RD (taken from my 6-Week Health Reboot)
The warm, spicy flavors in this dish make it a perfect comfort food. Healthy comfort food, too. You’ll notice this dish is meat and dairy-free but packs plenty of protein and fiber with the beans
and the whole grains, so it’s a super-filling dinner (and makes great lunch leftovers). I
hope you adore this recipe as much as my family does!
Ingredients:
2-3 cups cooked quinoa or brown rice (about 1/2 cup per person)
3 tsp olive oil or coconut oil
1 medium yellow onion, sliced into thin rounds and halved
1 Tbsp minced garlic
1⁄2 tsp ground coriander
1 tsp each – cinnamon, paprika, cumin, ground ginger pinch of crushed red pepper flakes
1⁄2 tsp salt
3 cups vegetable broth (or chicken broth)
8 oz cubed butternut squash or sweet potato (I love using the pre-cut butternut squash from TJs)
1 -‐14.5 oz can garbanzo beans (chickpeas), drained
1⁄4 cup raisins
1⁄4 cup dried apricots, diced
1-‐14.5 oz can diced tomatoes, with juices
zest of one lemon
juice of half of lemon
1⁄4 cup almond meal
(optional: 2-3 cups raw, chopped kale or spinach or chard)
chopped almonds and cilantro for garnish
Instructions:
In a medium saucepan, heat olive oil (or coconut oil). Add yellow onion and sauté for about 5 minutes or until soft. Meanwhile, prepare grain of choice in separate saucepan.
Ingredients:
2-3 cups cooked quinoa or brown rice (about 1/2 cup per person)
3 tsp olive oil or coconut oil
1 medium yellow onion, sliced into thin rounds and halved
1 Tbsp minced garlic
1⁄2 tsp ground coriander
1 tsp each – cinnamon, paprika, cumin, ground ginger pinch of crushed red pepper flakes
1⁄2 tsp salt
3 cups vegetable broth (or chicken broth)
8 oz cubed butternut squash or sweet potato (I love using the pre-cut butternut squash from TJs)
1 -‐14.5 oz can garbanzo beans (chickpeas), drained
1⁄4 cup raisins
1⁄4 cup dried apricots, diced
1-‐14.5 oz can diced tomatoes, with juices
zest of one lemon
juice of half of lemon
1⁄4 cup almond meal
(optional: 2-3 cups raw, chopped kale or spinach or chard)
chopped almonds and cilantro for garnish
Instructions:
In a medium saucepan, heat olive oil (or coconut oil). Add yellow onion and sauté for about 5 minutes or until soft. Meanwhile, prepare grain of choice in separate saucepan.
Add garlic to the onion and continue cooking and stirring for an additional minute.
Next, add the coriander, cinnamon, paprika, cumin, ginger, red pepper, and salt; stir;
cook for one minute. Add the beans, broth, raisins, apricots, and tomatoes and cubed
sweet potatoes/squash. At this point you will need to bring mixture to a boil. Add
lemon zest and juice and reduce to a simmer for about 15‐20 minutes (until squash or
sweet potatoes are easy to pierce with a fork). Stir in almond meal (and kale/spinach/chard, if using)
and allow to cook for another 2-‐3 minutes. season with additional salt if needed.
Serve over quinoa or brown rice. Top with chopped almonds and cilantro garnish. Enjoy!
Serve over quinoa or brown rice. Top with chopped almonds and cilantro garnish. Enjoy!
I made this two weeks ago and immediately pinned this post. I loved it and so did my initially skeptical husband. I am making this again tonight but doubling it so I can freeze individual servings for my future lunches. Thanks!
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