The poor chickpea. It’s either pulverized for hummus or banished to the salad bar to be glared at and ignored by salad eaters. But not anymore. I decided to step out of my comfort zone and make something a little different, a Moroccan stew. Yes, I know this is soup week and this is not called a soup…tomato, to-mah-to, I say.
You will see that I have chicken in my stew. If you want to go meatless, leave it out! I won’t judge…maybe. Let’s get this stew started!
Moroccan Stew with Chicken
2 roasted chicken breasts, shredded (recipe below)
1 tablespoon olive oil
1½ cups chopped onion
3 large cloves garlic, chopped
1 tablespoon tomato paste
2 cans (14.5 ounces each) diced tomatoes, drained
½ teaspoon ground cumin
½ teaspoon cinnamon
2 cans (15 ounces each) chickpeas, rinsed and drained
2 cup low-sodium chicken broth
1 cup parsnips, diced
1 cup carrots, diced
3 tablespoons chopped fresh cilantro (or parsley)
Kosher salt and fresh cracked pepper
Heat olive oil in a dutch oven over medium-high heat until shimmering. Add onions, sprinkle with salt and cook for 5 minutes, stirring occasionally.
Add garlic, tomato paste and cook for an additional minute. Add tomatoes, cumin and cinnamon. Cook for an additional two minutes.
Add chickpeas, chicken broth, parsnips and carrots. Stir to combine. Bring to a boil. Cover and reduce heat to a simmer and cook for 40 minutes.
After 40 minutes, use your potato masher and mash chickpeas a little. I would say around 10 mashes would do it.
I served it with a little jasmine rice but you could substitute for couscous.
Need another chickpea recipe?
Josh and I found this one online and it looked really fun and tasty.
1 can (15 ounces) chickpeas, rinsed, drained and patted dry
1 1/2 tablespoons olive oil
1 teaspoon salt
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon garlic powder
Preheat the over to 400°. Combine all ingredients in a bowl and mix. Spread chickpeas in a even layer on sheet pan. Roast for 35-40 minutes or until crunchy on outside but tender in the middle.