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