Vegan Moroccan Chickpea Stew

Vegan Moroccan Chickpea Stew is a tasty and nutritious plant-based dish. This chickpea stew is inspired by the rich and flavorful cuisine of Morocco. It is a hearty and comforting dish. Those who are vegan or non-vegan will love this dish. It is a sustainable and cruelty-free option because it contains no ingredients or by-products generated from animals. This Vegan Moroccan Chickpea Stew is also gluten-free, an ideal choice for anyone with gluten intolerance. This stew is a great option for bulb cooking or meal preparation. Let’s create this soup with the (listed below) ingredients.

EQUIPMENT:

• Instant pot
• Nonstick pan
• A sharp knife
• Slow cooker
• Serving plate

INGREDIENTS

• Dry quinoa 2 cups
• Large-sized onion 1
• Olive oil 2 tbsp
• Ground cumin 1 tsp
• Large sweet potatoes 2
• Crushed paprika 1 tsp
• Half a teaspoon of ground turmeric
• 1/2 tsp of crushed ginger
• Grated coriander 1/2 tsp
• Ground Cinnamon 1/4 tsp
• Ground Black pepper half a teaspoon
• Cayenne pepper 2 pinches
• 1 can of Diced tomatoes, approx. 15 ounces
• Low-sodium and vegan-friendly vegetable broth 2 cups
• 15 ounces chickpeas, near to 1 1 /2 cups
• Baby spinach 3 cups
• Kosher salt 1/2 tsp
• Chopped fresh cilantro 2 tbsp
• 1 lemon, for topping
• Plant-based yogurt like soy yogurt 1 cup, for garnish

INSTRUCTIONS:

STOVETOP:

1. Wash the quinoa with normal tap water. Then, add washed quinoa to an instant pot.
2. Cover the pot with its cover. Simmer it for four to nine minutes on a high burner fire.
3. After cooking, toss it with salt. Set aside.
4. By using a knife, cut the sweet potatoes, onions, and garlic into tiny slices.
5. Next, spread olive oil into a large pan and heat it for a few seconds.
6. Add chopped onion to this pan and simmer it for four minutes.
7. Next, mix crushed garlic with onions. Cook it for another sixty seconds.
8. Now, add turmeric powder, cayenne pepper, crushed black pepper, kosher salt, cinnamon, ginger, coriander, paprika, and cumin to the pan.
9. Combine all spices and simmer it for forty to fifty seconds.
10. After that, add vegetable broth and diced tomatoes.
11. Mix and simmer all items until they boil.
12. Add tiny pieces of sweet potatoes and canned chickpeas.
13. Simmer it for thirty to forty minutes until the potatoes are soft.
14. After that, add chopped baby spinach. Cook it for another two minutes.
15. Now, we will assemble the dish.
16. Place cooked quinoa on a plate along with chickpea stew.
17. Top it with a spoonful of plant-based yogurt, chopped cilantro, and lemon juice.
18. The mouth-tempting Vegan Moroccan Chickpea Stew is ready to serve.

SLOW COOKER:

1. Mist the slow cooker with olive oil and place it on a low flame.
2. Next, add ginger, onion, and garlic to this cooker.
3. Sautee it for a few minutes until light brown.
4. Now, add items to this slow cooker like all spices, chickpeas, and sweet potatoes, except quinoa.
5. Mix and cover it with vegetable broth.
6. Now, cook it for four to five hours on a low heat.
7. Meanwhile, we will cook the quinoa.
8. Add quinoa to a pot and cook it at a high burner flame for sixteen to nineteen minutes.
9. After that, sprinkle salt over the cooked quinoa. Put aside.
10. Now, shift cooked chickpeas to a plate along with quinoa.
11. Garnish it with chopped cilantro and plant-based yogurt. Enjoy.

WAYS TO SERVE IT:

Couscous:

• Serve the fluffy couscous on top of the chickpea stew.

Bread:

• Pair this dish with vegan garlic bread or Khobz bread.

Harissa:

• Enjoy it with harissa, a traditional Moroccan chili paste.

TIPS:

Vegetable broth:

• We used good-quality, low-sodium, and vegan-friendly vegetable broth.

A variety of spices:

• Moroccan stew is known for its bold and aromatic spices, try to use a variety of spices such as cinnamon, cumin, and coriander.

Colorful vegetables:

• Try this recipe with different fresh and vibrant vegetables.

STOARGE INFORMATION:

Fridge:

• Save the chickpea stew in a closed-lid vessel and refrigerate it for three to five days.

Freezer:

• Before freezing, cool the stew at a normal temperature for twenty to thirty minutes. Then, freeze it for thirty to ninety days.

Reheating:

• Rewarm the stew on the burner or in the microwave oven.

FAQs:

Can I make this stew with other vegetables?

• You can add a variety of vibrant vegetables such as carrots, bell peppers, mushrooms, or zucchini. Prepare this soup with different veggies.

What kind of sweet potatoes are appropriate to use?

• Use fresh and orange-fleshed sweet potatoes. These sweet potatoes are softer and sweeter than other types.

What other alternative can we use instead of quinoa?

• Yes, quinoa can be substituted with brown rice. Brown rice is a good source of fiber and nutrients, but it has a slightly different texture and flavor than quinoa.

NUTRITIONAL INFORMATION/SERVING:

Total Amount 4 to 6 servings
Total Calories 369 kcal
Carbohydrates 59.9 g
Dietary Fiber 9.4 g
Protein 12.9 g
Sugar 4.6 g
Total Fat 9.6 g
Calcium 94.4 mg
Iron 4.7 mg