Moroccan Stew with Chickpeas and Quinoa Couscous

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There is nothing more comforting than warming up to a bowl of this homemade Moroccan Stew. It’s perfect for a cool weather days when you want something healthy and satisfying.

INGREDIENTS

– Dried quinoa – Dried apricots – Red onion – Cloves garlic – Zucchini – Carrots

Step-by-step instructions!

Follow our easy instructions for success!

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

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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.

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Add the rest of the ingredients: potatoes, zucchini, carrots (if using), tomatoes, chickpeas, and all of the spices.

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Add 4oz veggie broth, stir to combine, and let all of the ingredients simmer on medium heat, covered, for at least 10 minutes until the potatoes and chickpeas are tender.

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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. Fluff with a fork.

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

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More Recipes

Vegetarian Stew Recipe with Beans and Rice

Moroccan Chickpea Soup

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