Moroccan Chickpea Stew


Moroccan Chickpea Stew

Moroccan Chickpea Stew

A hearty vegan stew. Use whatever tomatoes you have on hand. Dehydrated eggplant and zucchini work very well too.


  • 1 1/2 teaspoons olive oil
  • 1 large onion, diced
  • 1 tablespoon minced garlic
  • 1 1/2 cups diced zucchini
  • 2 cups diced eggplant
  • 1 to 1 1/2 teaspoons ground chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon dried mint
  • 8 ounces diced tomatoes
  • 16 ounces dried chickpeas or canned, well drained and rinsed
  • 8 cups vegetable stock
  • 1/4 cup apple cider vinegar (optional)
  • 1 cup fresh spinach
  • 1/4 cup sliced green olives (optional)
  • salt and pepper to taste


  1. In a large stew pot, heat the olive oil on medium.
  2. Saute the onion, garlic, and zucchini and eggplant if using fresh.
  3. Add the chili powder, cumin, and cinnamon, and toast briefly.
  4. Add the dehydrated eggplant and zucchini (if using), tomatoes, mint, chickpeas, stock (start with 6 cups if using canned chickpeas), and apple cider vinegar (if using). Stir well. Bring to a boil on medium. Reduce heat and cover and simmer until chickpeas are done. If it thickens too much for your liking before the chickpeas are done, add more stock or water.
  5. Add the spinach and green olives. Heat through. Check seasonings and serve hot.

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