Moroccan Chickpea Stew

Moroccan chickpea stew

It’s hard to teach someone to cook by Zoom. How do you teach someone to cut an onion properly, when you have to use both your hands to cut the onion, but need another hand so you can tilt your phone down to show what you’re doing? (For more on my remote cooking lessons for my Dad, see this post!)

Somehow, my Dad and I overcame these obstacles in our latest cooking lesson and made this delicious Moroccan stew. My Dad needed some guidance on…all the steps… but if he can make it, you can too!

It’s hearty and fragrant, and got the Dad seal of approval! My Dad especially loved how quickly couscous cooks. It’s perfect quarantine comfort food!

Hope you’re staying safe and healthy.

Makes a lot, probably 5-6 services

Ingredients
Olive oil
1 onion, diced
3 cloves garlic, minced
1 1/2 tsp turmeric
1 tsp ground ginger
1 cinnamon stick
salt
3 carrots, diced
1 sweet potato, peeled and diced
1 yellow or red pepper, diced
1/2 cup dried apricots, cut in half
1 can diced tomatoes
1 can chickpeas, drained and rinsed
2 cups vegetable broth

1 1/2 cups vegetable broth
1 cup couscous

Directions

In a large stock pot, heat enough olive oil to coat the bottom of the pan. Add onions and cook until translucent, a few minutes. Add garlic and cook until fragrant, about another minute. Add turmeric, ginger, and a pinch of salt, and stir to coat the onions and garlic. Let the spices toast for a minute or two.

Add carrots and sweet potato and cook stir well. Throw in the cinnamon stick too. Then add pepper, dried apricots, tomatoes, chickpeas, and broth. Bring to a simmer and let cook 25-30 minutes, until sweet potatoes are cooked through.

While the stew cooks, make the couscous. Bring vegetable broth to a boil in a small pot and stir in couscous. Remove from heat, cover, and let sit 6 minutes. Fluff with a fork.

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