Moroccan Chickpea Stew
For a 30-minute-meal that's warm and vibrant, try this hearty Moroccan chickpea stew. It's packed with squash, veggies and warm spices, and fast enough that you can whip it up on a weeknight.
Ingredients
- 1 tablespoon olive oil
- 2 cups cubed peeled butternut squash 1/2-inch cubes
- 1 large onion chopped
- 1 large sweet red pepper chopped
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pepper
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 15 ounces chickpeas or garbanzo beans rinsed and drained
- 14-1/2 ounces diced tomatoes undrained
- 1 cup water
- Chopped cilantro optional
Instructions
- In a Dutch oven, heat oil over medium-high heat. Add squash, onion and red pepper; cook and stir until onion is translucent and red pepper is crisp-tender, about 5 minutes. Stir in seasonings until blended.
- Add chickpeas, tomatoes and water; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 8 minutes. If desired, top with cilantro.