When you just can’t stomach another Taco Tuesday or a kid-friendly (but boring) pasta dish, it’s time to bring some fresh flavor into your weekly dinner routine. Enter Ollie AI, your family’s AI assistant for meal planning. Ollie gets to know your family’s preferences, your appetite for variety, and how much time you have to deliver AI recipes that are full of flavor and easy to execute.
This Moroccan-spiced chickpea soup is bursting with flavor and achievable on a weeknight. Get the recipe below.
Moroccan-Inspired Chickpea and Vegetable Stew
Full recipe generated by ollie.ai
prep 15 minutes cook 28 minutes 
4Ingredients
- 2 cans 15 oz each chickpeas, drained and rinsed
- 1 can 14.5 oz diced tomatoes
- 1 medium sweet potato peeled and cubed
- 1 medium zucchini diced
- 1 medium onion diced
- 4 cloves garlic minced
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 tbsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 1/2 tsp ground coriander
- Salt and pepper to taste
- 1/4 cup fresh parsley chopped, for garnish
Instructions
- Heat 1 tbsp olive oil in a large pot over medium heat.
- Add the diced onion and cook until softened, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in the ground cumin, cinnamon, turmeric, and coriander. Cook for 30 seconds to toast the spices.
- Add the cubed sweet potato and cook for 5 minutes, stirring occasionally.
- Pour in the diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add the drained and rinsed chickpeas and diced zucchini. Simmer for another 10-15 minutes until the sweet potato is tender and the zucchini is cooked.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped fresh parsley.
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