Moroccan Chickpea Stew

Name: Moroccan Chickpea Stew
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 9
Cuisine: Global
Ingredients: 1 Tbsp butter; 473 milliliters cubed peeled butternut squash; 425 grams can chickpeas or garbanzo beans, rinsed and drained; 397 grams can diced tomatoes, undrained; 1 teaspoons chili powder; 1 cinnamon stick (3 inches); 3 Tbsps minced fresh cilantro; 2 garlic cloves, minced; 2 teaspoons ground cumin; 1 medium lemon, thinly sliced; 2 Tbsps olive oil; 1 large onion, finely chopped; 1 medium red potato, cut into 1-inch cubes; 0 teaspoons salt; 1 medium sweet potato, peeled and cut into 1-inch cubes; 946 milliliters vegetable broth; 2 smalls zucchini, cubed

Moroccan Chickpea Stew is a hor d'oeuvre that serves 9. One serving contains 164 calories, 5g of protein, and 6g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of canned tomatoes, olive oil, ground cumin, and a handful of other ingredients are all it takes to make this recipe so yummy. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes roughly 50 minutes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet.

Instructions

In a Dutch oven, saute onion in oil and butter until tender.

Ingredients you will need

Butter

Onion

Cooking Oil

Equipment you will use

Dutch Oven

Add the garlic, cumin, cinnamon stick and chili powder; saute 1 minute longer.

Ingredients you will need

Cinnamon Stick

Chili Powder

Garlic

Cumin

Stir in the broth, squash, chickpeas, tomatoes, potatoes, lemon and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes and squash are almost tender.

Ingredients you will need

Chickpeas

Potato

Tomato

Squash

Broth

Lemon

Salt

Add zucchini; return to a boil. Reduce heat; cover and simmer for 5-8 minutes or until vegetables are tender. Discard cinnamon stick and lemon slices. Stir in cilantro.

Ingredients you will need

Cinnamon Stick

Vegetable

Cilantro

Zucchini

Lemon

Equipment

Dutch Oven

Ingredients

Servings:

1Tbsp

butter 473milliliters

cubed peeled butternut squash 425grams

can chickpeas or garbanzo beans, rinsed and drained 397grams

can diced tomatoes, undrained 1teaspoons

chili powder 1

cinnamon stick (3 inches)3Tbsps

minced fresh cilantro 2

garlic cloves, minced 2teaspoons

ground cumin 1medium

lemon, thinly sliced 2Tbsps

olive oil 1large

onion, finely chopped 1medium

red potato, cut into 1-inch cubes 0teaspoons

salt 1medium

sweet potato, peeled and cut into 1-inch cubes 946milliliters

vegetable broth 2smalls

zucchini, cubed

Recommended wine: Sparkling Wine, Sparkling Rose

Antipasti can be paired with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. One wine you could try is Larmandier-Bernier Latitude Extra Brut. It has 4.8 out of 5 stars and a bottle costs about 55 dollars.

Larmandier-Bernier Latitude Extra Brut

Vineyards are located in Vertus, Oger, Avize, Cramant, which form a line close to the 4th meridian. Longitude is 60% base wine from the 2009 vintage fermented in stainless steel & 40% reserve wine from foudre & neutral oak. 100% Chardonnay aged on the lees for over two years and a 4gr/l dosage.