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.
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, chickpeas, 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.
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!
Moroccan Chickpea and Root Vegetable Stew
- Yield: 8
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Course: Main
- Cuisine: Middle Eastern
- Author: Sabrina Snyder
- 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
Note: click on times in the instructions to start a kitchen timer while cooking.
- 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.
Yield: 8 , Amount per serving: 154 calories, Calories: 154g, Carbohydrates: 27g, Protein: 4g, Fat: 4g, Saturated Fat: 1g, Sodium: 1108mg, Potassium: 768mg, Fiber: 5g, Sugar: 7g, Vitamin A: 9887g, Vitamin C: 20g, Calcium: 74g, Iron: 5g
All images and text © for Dinner, then Dessert.