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Moroccan Chickpea Stew

Prep: 10 min

Cook: 25 min

2 servings

Easy

This Moroccan Chickpea Stew is a hearty, delicious lunch option packed with anti-inflammatory ingredients like turmeric and ginger. Featuring chickpeas for protein and fiber, tomatoes for antioxidants, and a blend of spices for depth of flavor and health benefits, it's a warming dish perfect for any day.

Anti-Inflammatory Ingredients

Olive Oil1/10 Garlic2/10 Turmeric1/10 Ginger1/10 Cinnamon2/10 Spinach1/10

Ingredients

2 tbsp olive oil
1 medium, diced onion
2 minced garlic cloves
1 large, diced carrot
2 chopped celery stalks
1 tsp ground turmeric
1 tsp ground cumin
0.5 tsp ground ginger
0.25 tsp cinnamon
1 14-ounce can canned diced tomatoes
1 15-ounce can, drained and rinsed chickpeas
2 cups vegetable broth
2 cups spinach
to taste salt
to taste pepper

Instructions

Step 1: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery, and cook until the vegetables are softened, about 5 minutes.

Step 2: Stir in turmeric, cumin, ginger, and cinnamon; cook until fragrant, about 1 minute.

Step 3: Add diced tomatoes with their juices, drained chickpeas, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes to allow flavors to meld.

Step 4: Stir in spinach and cook until just wilted, about 2 minutes. Season with salt and pepper to taste.

Step 5: Serve hot, optionally garnished with a swirl of olive oil or a sprinkle of chopped fresh herbs.