Moroccan chickpea stew is an easy throw together dinner that cooks itself in the crock pot for amazingly easy flavor. Using fresh ingredients as well as conveniently canned ingredients makes this recipe easy to create. The meal truly comes together with a side of quinoa or cooked rice along with a tang of plain yogurt or sour cream. The bitter greens add a unique flavor to bring this stew into a complete dinner meal. A fresh sprinkle of cilantro rounds out the flavor profile as an additional element of freshness.
3 garlic cloves crushed or 1 tsp granulated garlic powder-the garlic press i use is located in a link at the bottom of this page
1 butternut squash peeled and chopped into 1 inch cubes *I had a large butternut squash, I reserved approximately 1 and 1/2 cups of this cut squash for my butternut squash and sage pasta. Butternut squash freezes well for later meals
1 (15 oz) can of chickpeas drained and washed
1 (15 oz) can tomato sauce
1 tsp grated ginger or ginger paste
1 tsp tumeric
1 tsp cumin
1 tsp paprika
1/2 tsp salt and pepper
3 cups chicken broth
greens: I used a spring blend
sour cream or plain yogurt
cilantro for garnish
1) Combine all of the listed ingredients in the crock-pot and cook on low for 6-7 hours. During the final hour, remove the lid from the crock-pot to release added moisture and thicken the stew.
2) To prepare the bowls, add 1/2 cup of cooked quinoa, 1/2 cup bitter greens, 1 cup of cooked Moroccan chickpea stew, garnish with diced cucumbers, a dollop or sour cream or yogurt, and a sprinkle of fresh cilantro.
This stew saves nicely as a leftover!
I adapted this recipe from www.simplyquinoa.com/slow-cooker-moroccan-chickpea-stew/
Kitchen tool favorite:
This is my favorite garlic press