Moroccan Chickpea Stew

A delicious and hearty Moroccan influenced chickpea stew with butternut squash and zucchini, served over lemony herb couscous with almonds.

Moroccan Chickpea Stew with Butternut Squash and Zucchini by PictureTheRecipe comLike I mentioned in my earlier Lemon Herb Couscous with Almond recipe, I just back from a vacation with plenty of good food and I felt like taking a little break from eating meat. Looking in my pantry I always have cans of chickpeas (also known as garbanzo beans) on hand, as I love making my own Hummus whenever I’m craving a snacking dip. So decided tho throw together a vegetable stew with chickpeas. To change things up a little I also planned on making couscous instead of the usual rice…and that’s how I thought incorporating Moroccan flavors to the stew.

Moroccan Chickpea Stew with Butternut Squash by PictureTheRecipe comNow, before you guys go off on how this isn’t traditional or authentic, I just wanted you to know that this is my interpretation of Moroccan influenced flavors and I didn’t have any recipe to go off of. I simply went with my gut, using my Indian cooking background (we also make lovely chickpea curries) but using a touch of Northern African/ Middle Eastern flavors like the cinnamon and sumac. It was delicious!

Moroccan Stew by PictureTheRecipe comTeamed with my lemony parsley couscous with almonds it was a hearty not to mention nutritious meal that didn’t leave you craving meat at all. Here’s how you can make it…

Moroccan Chickpea Stew Recipe by PictureTheRecipe com (Part-1)Moroccan Chickpea Stew Recipe by PictureTheRecipe com (Part-2)Moroccan Chickpea Stew Recipe by PictureTheRecipe com

Moroccan Chickpea Stew
Serves 4
A delicious and hearty Moroccan influenced chickpea stew with butternut squash and zucchini, served over lemony herb couscous with almonds.
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 1 can (15oz) chickpeas/garbanzo beans
  2. 3 fresh tomatoes/ 1 can (10z) can tomato puree
  3. 1 medium onion, grated
  4. 3 cloves of garlic, grated
  5. 1 cup butternut squash, diced
  6. 1 zucchini, diced
  7. 2 tbsp olive oil
  8. 1 tbsp (or 1/2 for less heat) chili paste
  9. 1/2 tsp paprika
  10. 1/2 tsp cumin
  11. 1 tsp coriander powder
  12. 1 tsp dried oregano
  13. 1/2 tsp dried thyme
  14. 1/4 tsp cinnamon
  15. Salt & Pepper to taste
  16. 1 tbsp sugar (optional)
  17. Juice of 1/2 lemon
  18. 1/2 tsp sumac (optional)
Instructions
  1. - If you want to use fresh tomatoes over a canned puree, first score an 'x' on the bottom of the tomatoes. Submerge them in a pot of water, cover it and bring to a rapid boil.
  2. - As soon as the tomatoes blister and the peel starts loosening off, turn the heat off, drain the water and allow them to cool before peeling and pureeing them in a blender/food processor.
  3. - To prep the vegetables, grate (or pulse in a food processor) one medium onion and the garlic cloves. Peel and dice about a cup of butternut squash and one zucchini (leaving the skin on the zucchini). And finely chop a generous handful of parsley.
  4. - Heat the olive oil in a deep pan, then add the grated onion and saute for 3-4 minutes until they turn soft and translucent. Then toss in the grated garlic and chili paste and saute the mix for another minute or so.
  5. - Add the paprika, cumin, coriander powder, oregano, thyme and cinnamon powder. Give it a quick stir!) to fry off the spices so they don't have that raw taste. (don't let it burn like mine...cos I was slow taking pictures
  6. - Pour in the tomato puree and mix everything well scraping any brown bits on the bottom of the pan.
  7. - Season the mixture with salt and pepper according to your taste.
  8. - Next add in the butternut squash, chickpeas with the water and zucchini into the pot
  9. - Stir in 1 tbsp of sugar (optional), the juice of 1/4 of a lemon and pinch of the freshly cut parsley (reserving the other 1/4 lemon and parsley for a garnish). Cover and let the stew simmer on low for 15-20 minutes stirring occasionally until the butternut squash is tender and fork ready.
  10. - When you're ready to serve sprinkle in some sumac (a middle eastern dried and powdered berry that's tangy, similar to juniper berry), a squeeze of lemon juice and the remaining chopped parsley.
  11. - Serve hot over couscous or rice.
Notes
  1. You can garnish with feta and kalamata olives too!
Picture the Recipe http://picturetherecipe.com/

Comments

  1. says

    I think I have all the ingredients to made this delicious looking dish!!!!! Thank you so much for giving me inspiration for tonight dinner!!!

  2. Rochelle says

    I tried this recipe just now.. It was amazing…We dont usually use these spices in Jamaican cuisine but it came together nicely and loved the diversity. The only thing I have never used squash or zuchini before so I substituted it for pumpkin. I skipped the sugar, sumac and chili paste also. Thank for this recipe.. Excited to try the others.

    • Noreen says

      Glad you liked it Rochelle. I’m a huge fan of Jamaican cuisine and had the privilege of visiting the country earlier this year!

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