Recipe By kyradornish
Rating
Published Apr 4th
Prep 25m Cook 55m Additional - Ready In 80m
Servings 6 servings Calories 359.3

This Moroccan chickpea stew is super flavorful, warm, hearty, easy to make, cheap, and to top if off, really good for you. Give it a try!

Recipe Ingredients

  • 1 pint cherry tomatoes
  • 3 tablespoons olive oil, or to taste, divided
  • 1 pinch salt and ground black pepper to taste
  • 1 onion, diced
  • 3 cloves garlic, minced, or more to taste
  • 1 ½ teaspoons smoked paprika
  • 1 ½ teaspoons ground cumin
  • ¾ teaspoon ground coriander
  • ⅓ teaspoon cayenne pepper
  • 1 teaspoon salt, or to taste
  • ground black pepper, or to taste
  • 1 (15.5 ounce) can diced tomatoes
  • 1 (4.5 ounce) can chopped green chiles
  • 1 (15.5 ounce) can chickpeas, drained and rinsed
  • 3 cups water
  • 1 ½ cups uncooked quinoa
  • 2 tablespoons plain Greek yogurt
  • 1 tablespoon hummus spread
  • 1 tablespoon water
  • ¼ teaspoon white vinegar
  • 2 green onions, sliced
  • ¼ cup chopped fresh cilantro, or to taste

Cooking Directions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Spread cherry tomatoes on the prepared baking sheet. Drizzle with 1 tablespoon olive oil. Sprinkle salt and pepper over tomatoes and toss to coat evenly.
  3. 3 Roast in the preheated oven until tomatoes blister and pop and skins start to char, 15 to 20 minutes.
  4. 4 Meanwhile, heat remaining olive oil in a large Dutch oven over medium-high heat. Add onion and cook until translucent, 4 to 5 minutes. Add garlic, paprika, cumin, coriander, cayenne pepper, salt, and pepper. Cook until fragrant, 30 to 60 seconds. Add tomatoes and green chiles; bring to a boil. Reduce stew to a simmer and add chickpeas. Add the cherry tomatoes and their juices. Cover and simmer for 30 minutes.
  5. 5 While stew simmers, bring 3 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
  6. 6 Mix Greek yogurt, hummus, 1 tablespoon water, and vinegar together to make the sauce. Season with salt and pepper.
  7. 7 Serve the stew over quinoa. Top with the yogurt sauce, green onions, and cilantro.

Nutrition Facts

  • Calories 359.3
  • Carbohydrate 53.6 g
  • Cholesterol 0.9 mg
  • Fat 11.3 g
  • Fiber 8.6 g
  • Protein 11.9 g
  • Saturated Fat 1.6 g
  • Sodium 1022.4 mg
  • Sugar 3.6 g

Chef's Notes

Substitute rice for the quinoa if desired.

Reviews

  1. We loved this stew. The spices were wonderful and the dish filling. I skipped the quinoa and served it with naan (traditional Moroccan food is served with Khobz, a flatbread, so any flatbread will do). I also skipped the cherry tomatoes since I didn't have any, and I didn't miss them. Lastly, I had no - Read more ...
  2. Just the right amount of spice. Easy to make and quick. I used Bob's red Mill quinoa which does not need to be rinsed. One cup of quinoa was enough for my family but I doubled the sauce. Delicious
  3. This was simple and easy and very tasty. I used ancho chille powder as as substitute and it worked perfectly. I'll make this again for sure.
  4. This was a great tasting vegetarian dish. The only thing I changed in the recipe was that I used lemon juice in place of the vinegar. I also felt like this recipe lends itself to additions of other veggies or greens. I am going to try adding sauted kale next time. I will definitely make - Read more ...
  5. Love it and will make again. The hummus and yogurt portion is a little skimpy I doubled it. I never follow any recipe exactly I had a few orange peppers that were looking like old men so I charred them in the oven peeled and purred.

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more