Thursday, 2 August 2012

Moroccan Chickpea Stew


1 can (540 ml) )chickpeas, rinsed and drained
1 can (796 ml) diced tomatoes – I use no salt added
1 can (4.5 oz) green chilies
1/2 cup diced onions – about one small onion
2 stalks of celery diced
2 cloves garlic, minced
1 cup diced sweet potato (optional)
1 tbsp extra virgin olive oil
1 tbsp ground cumin
1/2 tbsp ground ginger
1 tbsp ground coriander
1/4 cup vegetable broth
4 or 5 frozen spinach pellets or ½ cup of chopped fresh spinach
½ chopped green sweet pepper
Salt and pepper, to taste

DIRECTIONS

  1. Saute garlic and onion in olive oil over medium heat for about two minutes.
  2. Stir in cumin, ginger and coriander.
  3. Add celery and cook until vegetables are tender.
  4. Add chickpeas, vegetable broth, green chilies and tomatoes with juice and bring to a boil. Add sweet potatoes if using. Cover and simmer for ten minutes or until sweet potatoes are fork-tender. Add additional water or vegetable broth if it is too thick.
  5. Option: stir in some frozen spinach pellets or add ½ green pepper, diced. Remove from heat and let flavours mingle for a few minutes before serving.
  6. Serve alone or with brown rice and steamed green beans.

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