Week 1dinner·35 min·4 servings·easy
Moroccan-Spiced Chickpea & Tomato Stew
North Africa (Morocco)
Ingredients
- 2 15-oz cans canned chickpeas
- 1 medium yellow onion
- 4 cloves garlic
- 1 14.5-oz can canned diced tomatoes
- 1 medium bell pepper
- 2 tsp ground cumin
- 1.5 tsp paprika
- 0.25 tsp ground cinnamon
- 0.5 tsp ground ginger
- 2 tbsp olive oil
- 3 cups baby spinach
- 1 whole lemon
- 3 cups cooked quinoa or rice
- 1 tsp salt
- 0.25 tsp black pepper
Steps
- 1Heat olive oil in a pot over medium heat. Cook diced onion and bell pepper 6 minutes until soft.
- 2Add garlic, cumin, paprika, cinnamon, and ground ginger; stir 1 minute.
- 3Add diced tomatoes, drained chickpeas, 1 cup water, salt, and pepper. Simmer 15–18 minutes until thick and fragrant.
- 4Stir in spinach until wilted. Finish with lemon juice.
- 5Serve over leftover quinoa or rice from earlier in the week.
Cooking at the counter? Open Cook Mode for one step at a time, big type, and an optional timer.
vegetarianchickpeasstewone-potMoroccanmeal-prep
