Wednesday, March 31, 2010

Moroccan Chickpea Stew

A delicious and exotic stew made with chickpeas, sweet potato, red peppers and cabbage served on a bed of couscous.

Printable Recipe

2 tbsp olive oil
1 onion, diced
1 clove garlic, minced
1 large sweet potato, peel and chopped
2 cups of cabbage, shredded
1 red pepper, diced
1 can chickpeas
1 can diced tomatoes
1 tsp ginger
1 tsp turmeric
1 tsp cumin
1 tsp cinnamon
1/2 tsp salt
1/2 tsp pepper
2 cups vegetable broth
1/4 cup raisins

In a large pot, heat oil and add onions, garlic and sweet potato. Cook until tender, then add cabbage, red pepper, chickpeas, tomatoes, and spices. Cook for another 5 minutes. Add broth and bring to boil. Reduce heat and simmer covered for 20 minutes. Add raisins and simmer for another 5 minutes. Serve on top of cooked couscous.

Since I liked Harira so much, I decided to try another Moroccan dish. I mostly made this for myself to enjoy, not really caring if anyone else liked it. I’m the cook so I get to decide. I couldn’t get over how amazing this smelled when I was cooking it. Luckily it tasted just as good, and the rest of the family really liked it too. Even though Tony doesn’t care much for the couscous he said he liked it with this dish. And even though the boys don’t usually like sweet potatoes they didn’t seem to mind them at all this time. I was really happy with my concoction, so it’s a good thing I have this blog to record my creations or I would have totally forgotten what I did to make it.