Spicy Moroccan Chickpea Stew

🔥 A comforting, one-pot vegan dish bursting with North African spices

🛒 Ingredients

🧅 Base

• 🧅 1 large yellow onion, finely chopped
• 🧄 4 cloves garlic, minced
• 🫚 1 tbsp fresh ginger, grated
• 🫒 2 tbsp olive oil

🧂 Spices

• 🌶️ 1 tsp ground cumin
• 🟤 1 tsp ground coriander
• 🧡 ½ tsp smoked paprika
• 🔥 ½ tsp chili flakes (optional)
• 🌶️ 1 tbsp harissa paste (adjust to taste)

🍅 Main Ingredients

• 🥫 1 can (14 oz) diced tomatoes
• 🥫 1 can (14 oz) chickpeas, drained & rinsed
• 🥕 2 carrots, diced
• 🥔 1 medium potato, peeled & cubed
• 🌿 3 cups vegetable broth

🌿 Finishing Touches

• 🍋 Juice of ½ lemon
• 🌿 Fresh cilantro or parsley, chopped (for garnish)
• 🧂 Salt and pepper to taste

🍳 Instructions

1. Sauté Aromatics:
   Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger. Cook for 3–4 minutes until soft and fragrant.
2. Spice It Up:
   Stir in cumin, coriander, paprika, chili flakes, and harissa. Cook for 1–2 minutes to bloom the spices.
3. Add Veggies & Tomatoes:
   Toss in the carrots and potatoes. Add the diced tomatoes with juices. Stir everything to combine.
4. Simmer with Broth:
   Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 25 minutes or until potatoes are tender.
5. Add Chickpeas & Lemon:
   Stir in chickpeas and simmer uncovered for 5 more minutes. Squeeze in lemon juice. Taste and adjust salt/pepper.
6. Garnish & Serve:
   Serve hot, topped with chopped herbs. Optionally, pair with couscous or warm flatbread.

🧠 Tips & Variations

• Make it creamy: Add ¼ cup coconut milk at the end for richness.
• Add greens: Stir in spinach or kale during the last 5 minutes.
• Extra heat: Add more harissa or a pinch of cayenne.