Main Course/ Soup + Stew/ Vegan

CHICKPEA + VEGGIE MOROCCAN STEW

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Quick little hello this weekend! Things are just the right amount of busy over hear today. We’re whipping up some sourdough pizza and a pumpkin pie to go along with some Harry Potter watching tonight with friends. It’s that time of year an’ all, so no shame. Adam got a new projector last week which means the ugly t.v. is back hidden away, and we get to play movie theatre from in the comfort of our own p.j’s any night we like, so bring on the nootchy popcorn! In the spirit of relaxed weekends and chill movie nights, I thought I’d share this Moroccan inspired stew we’ve been eating tons of lately. It’s one of those perfect one-pot dishes that comes together in 30-ish minutes, relies a lot on pantry goodies, and is super easy on the wallet. Triple win!

When were were in Morocco a couple of years ago we ate a lot of veggie tajines, so naturally we’ve been off of them for a while. But the time has finally come that I love them again. Unlike the traditional tajine that simmers on a stove top, or bakes in a low oven for hours, this stew is a bit of a cheat, but is reminiscent of the original, with not as much fuss, making it suitable for any night of the week.

Peace and hugs, friends <3

WEEKEND LINKS + LOVES

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CHICKPEA + VEGGIE MOROCCAN STEW

Serves 4. Print Recipe Here

1 Tbsp. olive oil
1 onion, thinly sliced
3 cloves garlic, minced
1 can crushed tomatoes (794g or 28 oz)
2 cans chickpeas (425g or 15 0z), rinsed and drained (or 3 cups cooked)
3 medium carrots, peeled and sliced into rounds (about 1 cup)
2 cups cubed squash
3 cups veggie stock
1/4 cup chopped + pitted dates (or un-sulphured apricots)
1 tsp. ground turmeric
1 1/2 tsp. ground cinnamon
2 tsp. ground cumin
2 tsp. ground coriander
1/2 tsp. paprika
1 tsp. chili flakes
1 tsp. sea salt

Cilantro and lemon to garnish

Quinoa to serve

  1. Add the oil to a soup pot over medium low heat. Once the oil is warmed add the onions and cooked for 5-8 minutes or until they begin to soften. Add the garlic and spices and stir to combine.
  2. Next stir in the can of tomatoes, carrots, squash, dates, and veggie stock. Cover and bring to a simmer over low heat for 20 minutes or until the veggies become tender.
  3. After the veggies are cooked, add the beans and sea salt and let the mixture simmer, this time without the lid for 10 or so more minutes or until the flavours mingle and some of the extra liquid evaporates. Taste and add more salt if needed
  4. Serve over quinoa, couscous, or whatever grain you’re digging, and garnish with some cilantro and a squeeze of lemon.

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xox Sophie

3 Comments

  • Reply
    Sarah | Well and Full
    October 15, 2017 at 11:32 pm

    I love those Moroccan flavors… I grew up in a family that was not culinarily adventurous AT ALL (Chinese food was as exotic as we got), so I feel like I missed out on so many amazing cuisines. But I’m trying to make up for lost time and try new flavors, especially different spice blends! So bring on the Moroccan stew!! 🙂

    • Reply
      Sophie
      October 17, 2017 at 4:14 am

      Ha ha, that’s so cute, Sarah. I love that you’re making up for lost time (p.s. I just met a girl in her mid twenties who didn’t know what a taco was, so you’re miles ahead 😉 ). Hope you enjoy this stew as much as we do! xox

  • Reply
    Ruby
    November 20, 2017 at 1:55 pm

    This sounds so fabulous! I love Moroccan cooking with a twist, and this does it perfectly. I make and eat a lot of tajines over here (as you know, when you’re in Morocco there’s not always much of a choice haha), so it’s nice to have an alternative that is definitely a bit easier and quicker-cooking. Beautiful! xx

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