Moroccan Chickpea Stew

Save this Moroccan-inspired chickpea stew recipe for later 😋 one of my all-time faves!! Serves 6. You will need… 3 cloves garlic 1 red onion 1 courgette 1 large carrot 1 sweet potato 2 tins chopped tomato 1 x 700g jar (or 2 x 400g tins) chickpeas 200ml stock 100g soft dates, roughly chopped 1 tbsp ground cumin 1/2 tbsp ground coriander 1 tbsp cinnamon Optional, to serve: 25g fresh coriander, finely chopped Spoonful of plain yogurt Brown rice 1. Finely dice the garlic cloves, slice the onion into half moons and chop the carrot, courgette and sweet potato into small pieces. 2. In a large casserole dish, heat 1 tbsp olive oil and add the garlic, onion, courgette and carrot. Cook over a low heat for 10 minutes, stirring frequently. 3. Add your spices, stir well, then add the sweet potato and the chickpeas into the pan too (with the water from the tins/jar). 4. Add the tinned tomatoes, the stock and the chopped dates. Give everything a good old stir and put the lid on, letting it cook for at least 40 minutes over the low heat (check on it every now and then to stir, otherwise things will stick to the bottom, and add a splash of water if it gets too dry). 5. After 40 minutes it’s ready to rock. Serve with brown rice, and top with a sprinkling of fresh coriander (if using) and a dollop of yogurt.

Great

% Daily Values based on a 2,000 calorie diet