Moroccan Chickpea and Root Vegetable Stew

Moroccan Chickpea and Root Vegetable Stew We are heading quickly into summer but the recent cold spell made me want a warm comforting bowl of stew. While this recipe has morphed over the years, Moroccan Chickpea and Root Vegetable Stew has been a favorite of my clients (and of mine too) since I first became a chef. A comforting stew with carrots, yukon potatoes and warm Moroccan spices done in an hour but tastes like it took all day!Put olive and canola oil in large heavy bottomed pot. Brown onions on high heat.

Moroccan Chickpea and Root Vegetable Stew
Add spices and garlic to onions…

Moroccan Chickpea and Root Vegetable Stew

and cook for another 15 seconds to release the flavor of the spices.

Moroccan Chickpea and Root Vegetable Stew

Add broth and water to pot. Add potatoes, chickpeas, carrots and chopped apricots.

Moroccan Chickpea and Root Vegetable StewCook uncovered on high for 20-30 minutes until the potatoes start to break down in stew and the liquids have been absorbed.
parsley if desired. If your little one decides Moroccan Chickpea and Root Vegetable Stew is not for them, do what I do… add the puree into my bowl.

Over the years this Moroccan Chickpea and Root Vegetable Stew recipe has included eggplant, zucchini, sweet potatoes, turnips, parsnips, and even some fresh chopped tomatoes. I’ve made it with grilled chicken, tossed small cubes of raw chicken breast in to cook in the stew and I’ve even served it as the starchy side to a rotisserie chicken.

If you have leftovers, the next day the Moroccan Chickpea and Root Vegetable Stew will be thicker since the potatoes and chickpeas keep absorbing liquid. To reheat I mix in a bit of water and stir before heating or fill some pita pocket halves and eat it like a sandwich.

Give it a shot, let me know what you think in the comments below!

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Moroccan Chickpea and Root Vegetable Stew

A comforting stew with carrots, yukon potatoes and warm Moroccan spices done in an hour but tastes like it took all day!
Yield 8
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main
Cuisine Middle Eastern
Author Sabrina Snyder

Ingredients
 

  • 1 tablespoon olive oil
  • 1 tablespoon canola oil
  • 2 small yellow onion , diced
  • 2 lbs yukon gold potatoes , scrubbed clean and diced
  • 2 cans chickpeas , drained
  • 1 lb carrots , peeled and diced
  • 3 large garlic cloves , minced
  • 4 cups vegetable broth
  • 1 cup water
  • 2 teaspoons ground ginger , or equal amount of fresh ginger, minced very finely
  • 1 tablespoon ground cumin
  • 2 teaspoon ground coriander
  • 2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup chopped dried turkish apricots
  • dried cherries , optional
  • additional chopped dried turkish apricots , for garnish, optional
  • pita bread , to serve or scoop or dip with

Instructions

  • Put olive and canola oil in large heavy bottomed pot. Brown onions on high heat.
  • Add spices and garlic to onions and cook for another 15 seconds to release the flavor of the spices.
  • Add broth and water to pot. Add potatoes and carrots and chopped apricots. Cook uncovered on high for 20-30 minutes until the potatoes start to break down in stew and the liquids have been absorbed.
  • To serve, spoon into bowl, garnish with chopped parsley if desired. Also delicious if topped with additional chopped apricots and dried cherries.
  • For children eating purees, add water to small food processor and puree until smooth.
  • If able to eat on their own, you can make the puree and add some pita triangles to serve as a dip. My daughter loves anything she can dip. You could also add the chopped apricots and cherries and call them sprinkles. The bright fruit flavor is something your kid may really appreciate
  • It is a bit difficult to make a stew into something more fancy, but think of your plates, or matching napkins. You can also serve the stew over some orzo or brown rice.

Nutrition

Calories: 154kcal | Carbohydrates: 27g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 1108mg | Potassium: 768mg | Fiber: 5g | Sugar: 7g | Vitamin A: 9887IU | Vitamin C: 20mg | Calcium: 74mg | Iron: 5mg
Keyword: chickpea stew, Moroccan Chickpea and Root Vegetable Stew, Moroccan food, vegetable stew

Moroccan Chickpea and Root Vegetable Stew in pot

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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