Ok, I won’t lie – I’ve been in a bit of a food rut the last week or two because of that nasty stomach bug going around. For about an entire week, I lived on bagels and white rice made with homemade broth. But now I’m back, baby! I am feeling better and this Chickpea Carrot Moroccan Stew I made last night is really good. Like, I-couldn’t-believe-how-good-it-was good. But of course, that’s just me.
I love this Moroccan Food recipe. It was both savory and sweet at the same time, and I think they only thing missing was some good homemade bread for dipping in oil. We do that a lot in my house. Even my kids have made it part of their daily nutrition – breaking bread into bits and dipping into oil and pitting black olives and popping them in their mouths.
Moroccan Food: Chickpea Carrot Stew
Monday: Chickpea Carrot Stew
Healthy Vegetarian Chickpea Carrot Stew
- 1 onion chopped
- 4 cloves garlic finely chopped or pressed
- 3 tablespoons olive oil
- 1 1/4 teaspoons salt or to taste
- 1 teaspoon ginger
- 1 teaspoon turmeric
- 3/4 teaspoon cinnamon I used 1 cinnamon stick
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon Ras el Hanout or more to taste (optional)
- 2 or 3 tablespoons chopped parsley or cilantro
- 4 or 5 carrots peeled and cut into 1/4" thick sticks
- 2-3 cups water half vegetable or chicken broth, if desired
- 2 cups cooked or canned chickpeas drained
- 2 to 3 teaspoons honey
- 1/4 cup golden raisins optional
In the base of a tagine or in a large skillet with a lid, saute the onions and garlic in the olive oil over low heat for several minutes.
Add the spices, parsley or cilantro, the carrots and the water. Cover and simmer over medium-low heat until the carrots are cooked to desired tenderness. In a skillet this may take up to 25 minutes; in a tagine a bit longer.
When the carrots are cooked, stir in the honey and add the chickpeas and raisins (if using). Continue simmering until the chickpeas are heated through and the sauce is reduced and thick. Taste, adjust seasoning if desired, and serve.
Recipe NotesI used a pressure cooker with dried chickpeas that had been soaked overnight. It only took five minutes to cook the carrots!
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