Savory Soup Sunday: Moroccan Chickpea Stew

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Many people grow up with the idea that for a soup or stew to be hearty, it must have meat. Or at least pasta. I try to limit my intake of meat products. And because I really like bread, I tend not to eat pasta. But I do like beans, so I’m always on the lookout for vegan or at least vegetarian dishes that use beans.

In prowling around YouTube and the Internet, I found some recipes for something called Moroccan Chickpea Stew. Although some had lamb, most were vegan. According to some posts, there were almost as many versions of it as there are for gumbo and other dishes that have evolved over time. I looked at the ingredients, and I had them all. Plus, they suited my tastes–with some tweaking, of course. So I set out to make my version of Moroccan Chickpea Stew.

First, you may know chickpeas as garbanzo beans. They are the same things. I had and used dried ones, without presoaking or precooking. You can, of course, use cooked ones, but make sure to drain and rinse well before adding to the stew pot.

A word about draining chickpeas. You may have heard about something called aquafaba. This is the liquid that comes from beans such as chickpeas. People trying to avoid dairy products sometimes use it as an egg substitute. You can find more information about it and how to use it at The Minimalit Baker.

Like most soups and stews, you begin by sweating some onion and garlic.  I used dehydrated eggplant and zucchini, but if you’re using fresh, give them a quick saute too. I like the touch lightly sauteed spices have, so I add the chili powder, ground cumin, and cinnamon. But be careful not to let them burn. And trust me, it can happen more quickly than you think!

I used diced tomatoes. But if you only have crushed ones, use them. Whole tomatoes are what’s in your pantry? Use those. But I’d cut them up a bit first. In other words, use what you have. Then add the stock, chickpeas, dehydrated eggplant and zucchini (if using), mint, and apple cider vinegar (again, if using). And don’t forget salt and pepper. Be a little cautious with the salt, especially if you’ll be using green olives.

Simmer until the chickpeas are done. Then add the spinach and olives if using. Check for seasonings. Heat through and serve hot. You can serve with pita or bread if you want, but it isn’t necessary. It’s good enough on its own. And a dollop of plain yogurt (dairy-free if you want to keep it vegan) wouldn’t be out of line here either.

Give this a try when you’re looking for a hearty vegan stew. You can find my version here.



© Copyright 2018 Ida Walker, All rights Reserved. Written For: The Enabling Cook
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