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Here’s an easy Moroccan recipe that makes a great weeknight dinner. This tasty vegetarian stew is infused with aromatic spices that keep the flavor high and sodium low.

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  • 2 Tbsp olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 cans (14.5 oz each) chickpeas, rinsed and drained
  • 4 carrots, sliced
  • 1/4 cup golden raisins
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp cumin
  • 1/8 tsp turmeric
  • 1/8 tsp curry powder
  • 1/4 tsp cayenne pepper
  • 2 tsp honey
  • 1/8 tsp salt
  • Black pepper to taste
  • 1/4 cup plain Greek yogurt (gluten free if needed)
  • 3 Tbsp finely chopped fresh parsley


  • In a large skillet, heat oil over medium heat. Add onion and garlic and sauté for 2 minutes, or until the onion is softened.
  • Stir in chickpeas, carrots, raisins, ginger, cinnamon, cumin, turmeric, curry powder, cayenne pepper, honey and 2 cups of water and bring to a boil. Reduce to a simmer, cover and simmer for 20 minutes, stirring occasionally. Season with the salt and black pepper.
  • Serve garnished with yogurt and parsley.

Nutrition Facts

Serving size: 1 cup

Per Serving: Calories: 238, Fat: 4g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 100mg, Carbohydrates: 42g, Fiber: 8g, Protein: 8g

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Date Last Reviewed: February 6, 2017

Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor

Dietary Review: Jane Schwartz, RD

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