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 com Like 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 com Now, 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 com Teamed 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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