👩‍🍳 What Makes This Moroccan Chickpea Stew Healthy?

Gluten-Free Low Calorie Vitamins and Minerals


How to make Moroccan Stew with Chickpeas and Quinoa Couscous


Soak the apricots in hot water and set aside. They will absorb the water and reconstitute while you are cooking the other ingredients.


Chop all of the veggies: onions, sweet potatoes, garlic, zucchini, etc. Saute the onions and garlic in 2 tsp olive oil over medium heat. Let the onions cook until they have caramelized slightly.


Add the rest of the ingredients: potatoes, zucchini, carrots (if using), tomatoes, chickpeas, and all of the spices. Let let all of the ingredients simmer on medium heat, covered, for at least 10 minutes.


While the Moroccan vegetarian stew is cooking, combine the quinoa and water in a pot, bring to a boil. Cover and simmer for 10 minutes until the quinoa is cooked.


Take the apricots out of the water and chop them. Chop the mint as well. Stir the apricots, mint and almonds into the quinoa.


Uncover the chickpea tagine and finish cooking through. Let some of the excess water boil off (if there is any). If it’s gotten dry, add a bit more vegetable broth until it’s the consistency you want.


Serve the moroccan chickpea stew warm, alongside your quinoa couscous!

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