Moroccan Chickpea Stew: A Flavorful and Exotic Dish to Spice Up Your Weeknight

Warm up your Friday night with this fragrant and delicious Moroccan Chickpea Stew. Packed with bold flavors and nutritious ingredients, this vegetarian dish is perfect for a cozy Week 16 Friday evening. Don't forget to include metric measurements for our non-US readers!

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 2 cans (15 oz/425g each) chickpeas, drained and rinsed
• 1 can (14.5 oz/411g) diced tomatoes
• 4 cups (960ml) vegetable broth
• 1/2 cup (100g) dried apricots, chopped
• 1 large carrot, peeled and chopped
• 1 medium zucchini, chopped
• 1/2 cup (75g) pitted green olives, sliced
• Salt and pepper, to taste
• 1/4 cup (10g) fresh cilantro, chopped, for garnish
• 1/4 cup (10g) fresh parsley, chopped, for garnish
• Cooked couscous or rice, for serving

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for an additional 1 minute.

2. Stir in the ground cumin, ground coriander, smoked paprika, ground cinnamon, and cayenne pepper. Cook for 1-2 minutes, until fragrant.

3. Add the chickpeas, diced tomatoes, vegetable broth, chopped apricots, carrot, and zucchini. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender.

4. Stir in the sliced green olives and season with salt and pepper to taste.

5. Serve the Moroccan Chickpea Stew over cooked couscous or rice. Garnish with chopped cilantro and parsley.

Enjoy this exotic and flavorful Moroccan Chickpea Stew on Friday of Week 16 for a delicious end to your week.