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Moroccan Chickpea and Vegetable Stew
Servings: 4
Submitted by: jamiephares
This recipe is a life-saver on the Eat to Live program. You can eat it for any meal and you can eat as much of it as you want! It’s delicious.
INGREDIENTS:
Pam cooking spray
2 cups cubed zucchini
1 cup chopped onions
1/2 cup chopped carrots (optional)
3/4 cup mushrooms (any kind)
1/2 cup broccoli
1 tablespoon minced garlic
1 cup vegetable broth
2 tablespoons raisins
1 1/4 teaspoons ground ginger
1 1/4 teaspoons ground cumin
3/4 teaspoons ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper
2 (15 ounce) cans chickpeas (garbanzo beans), drained
1 (14 ounce) can no-salt-added stewed tomatoes, undrained
Using cooking spray, sauté onion, carrot, mushrooms and garlic, then add broccoli ; sauté 5 minutes. Stir in broth and the rest of the ingredients; bring to a boil.
Cover, reduce heat, and simmer 8 minutes or until tender, stirring occasionally.
October 27th, 2016 at 4:51 pm
Delicious! Great as a stand alone stew or served over rice. I went a bit heavy on the spices, not quite doubling them.This would be a perfect dish to double and bring to a potluck!