Healthy Moroccan Chickpea Carrot Stew

This Moroccan Chickpea Carrot Stew is a hearty and healthy recipe that is perfect for a winter meal! The stew is packed with flavor from onion, garlic, ginger, turmeric, cinnamon, black pepper, and cayenne pepper. Plus, it has carrots and chickpeas for added protein. Raisins give a touch of sweetness to this stew. This recipe is vegan, gluten-free, and dairy-free.

Moroccan Food is incredibly flavorful and diverse. There are endless moroccan recipes to explore, each with its own unique blend of spices and ingredients. Whether you’re looking for a hearty stew or a light and refreshing salad, there’s a Moroccan dish to suit your taste. And of course, no meal is complete without a cup of strong mint tea. If you’re seeking a new culinary adventure, be sure to try out some Moroccan recipes. You’re sure to be impressed by the amazing flavors of this cuisine.

What is a Moroccan Stew Called?

A Moroccan stew is typically a combination of meat, vegetables, and spices that is cooked slowly over a period of time. The ingredients and cooking method vary depending on the region, but the end result is always a flavorful and hearty dish. One of the most popular Moroccan stews is called tagine, which is made with chicken or lamb, potatoes, carrots, and a variety of spices. Another popular stew is called couscous, which is made with beef or chicken, tomatoes, onions, and chickpeas. No matter what ingredients are used, a Moroccan stew is sure to please the palate and leave you feeling satisfied.

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Can You Freeze Chickpea Stew?

If you’re looking for a hearty, yet healthy, winter stew, look no further than Moroccan chickpea stew. Packed with protein and fiber, this stew is both filling and delicious. Plus, it’s easy to make ahead of time and freezes well, so you can always have a quick meal on hand. To freeze Moroccan chickpea stew, simply place the cooked stew in an airtight container and store in the freezer for up to six months. When you’re ready to eat, thaw the stew in the refrigerator overnight and reheat on the stovetop or in the microwave. Enjoy!

What Goes with Chickpeas?

Chickpeas are a versatile and delicious ingredient that can be used in a variety of dishes. One of the great things about chickpeas is that they go with just about everything. Whether you’re in the mood for a hearty soup or a light salad, chickpeas are a perfect addition. chickpeas are also a good source of protein and fiber, making them a healthy option for any meal. So next time you’re looking for something to make for dinner, don’t forget about chickpeas! They might just be the perfect ingredient to help you create a dish that everyone will love.

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Moroccan Chickpea Carrot Stew

This hearty and healthy Moroccan Chickpea Carrot Stew is vegan, gluten-free, and dairy-free.

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Ingredients

• 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
• 1/4 Teaspoon Cinnamon
• 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 Vegetable or Chicken Broth
• 2 Cups Cooked or Canned Chickpeas, drained
• 2 to 3 Teaspoons Honey
• 1/4 Cup Golden Raisins, optional

Instructions

1. 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 broth.
2. 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.
3. 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.

Notes

1. I have also used a pressure cooker with dried chickpeas that had been soaked overnight. I cooked the beans for 20 minutes, then did a natural release and added the carrots for 5 minutes.