Moroccan Chickpea Stew Recipe

Try this exotic, vegetarian Moroccan Chickpea Stew recipe.


| June 2013


More Peas, Thank You (Harlequin, 2013) is a user-friendly guide to eating healthier and meatless. Author and blogger Sarah Matheny offers over 75 simple and delicious vegetarian recipes that are plentiful in nutrition. In this excerpt, try this Moroccan Chickpea Stew recipe for a meal packed with flavor.

You can purchase this book from the Mother Earth Living store: More Peas, Thank You.



Moroccan Chickpea Stew Recipe

• cooking spray or oil, to grease skillet
• 1 large yellow onion, chopped
• 2 medium carrots, peeled and chopped
• 2 teaspoons cumin
• 1 teaspoon ground, dried ginger
• 1 teaspoon garlic, minced
• 1 14-ounce can chickpeas, drained and rinsed
• 1 14-ounce can fire-roasted tomatoes, drained
• 1 cup vegetable broth
• 1 medium zucchini, diced
• 1⁄2 cup raisins or chopped dried apricots
• minced fresh parsley, chopped almonds, nondairy or organic dairy Greek yogurt, to garnish (optional)







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