Easy Moroccan Chickpea Stew
When I'm invited to a potluck, I easily double or triple this healthy vegetarian recipe to treat the crowd to an exotic dish of enticing, bold flavors. —Heather Demeritte, Scottsdale, Arizona
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
- 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 cup water
- Chopped cilantro, optional
Reviews
is there a chance i could use zuccini?
Feels really healthy! I had frozen green zucchini slices that I added. Very tasty, but will add some hot sauce next time.
For those who need to watch their sodium intake, switching to "no salt added" on the tomatoes and the garbonzo beans will drop the sodium to 140 per serving.
My husband and I like this recipe as written. We served it over farro and like using the cilantro for color and taste. I tried it once doubling the cumin but prefer it as written. My husband adds hot sauce to his portion. We will probably add more butternut squash next time.