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Moroccan-Inspired Chickpea and Vegetable Stew

Enjoy a hearty and protein-rich Moroccan-inspired stew featuring chickpeas, colorful vegetables, and warming spices.
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Prep Time 15 minutes
Cook Time 28 minutes
Servings 4

Ingredients
  

  • 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.