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Moroccan Chickpea Stew

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.

Calories
277
Carbohydrates
36g
Protein
21g
Potassium
621mg
Fiber
10g
Sugar
1g

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

Direction

  1. 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.
  2. 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.

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