Moroccan Chickpea Stew (vegan)
Disclaimer: This may not actually be Moroccan, but I think it sort of is…? Anyway, it was good. Don’t tell Chef Karim.
The following measurements are approximations, not science.
2 tablespoons olive oil
1 yellow onion, chopped
2 cups chopped root vegetables, such as sweet potatoes, carrots, turnips, butternut squash
4 cloves garlic, minced
2 cinnamon sticks
pinch saffron threads
1/2 teaspoon turmeric
salt and pepper
3 cups vegetable broth
small can diced tomatoes
1 small can chickpeas, drained
1 1/4 cups cooked brown rice (brown rice + garbanzo beans = complete protein)
1 tablespoon honey
1/4 cup pinenuts, toasted (optional)
Saute onion, garlic, spices, and veggies in olive oil over medium heat until onion is softened. Add remaining ingredients and simmer until veggies are tender. This is best when the flavors can meld for a few hours, so make it early, cover and let it sit until ready to reheat for dinner. Sprinkle with pine nuts.
Serve with flatbread (they have a good one at Trader Joe’s) toasted with butter, garlic, and cilantro.
Did you know?
Turmeric is great for your memory. I read somewhere that researchers think it’s the reason people in India don’t get Alzheimer’s Disease. PLUS, it makes things a cool yellow color.