Moroccan Chickpea Stew
1036
Calories
47g
Protein
192g
Carbs
12g
Fat
Chickpeas and sweet potato simmered with warm spices and tomato, served over quinoa. Aromatic and filling.
Kcal 1036 · Protein 47 g · Carbs 192 g · $ 4.00 per serving
Protein 47g · Carbs 192g · Fat 12g
12 min
Prep
35 min
Cook
$ 4
Per Plate
1036
Calories
What You Need
One plate is the amount the calories and protein above are for.
- 2 cups chickpeas, drained and rinsed
- 1 sweet potato, diced
- 1.5 cups diced tomato
- 1 cup cooked sliced carrot (from about 1.5 cups raw)
- 1 cup cooked spinach (from 10 oz raw, one bag)
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1 cup cooked quinoa
- 4 cups chickpeas, drained and rinsed
- 2 sweet potato, diced
- 3 cups diced tomato
- 2 cups cooked sliced carrot (from about 3 cups raw)
- 2 cups cooked spinach (from 20 oz raw, 2 bags)
- 2 tsp cumin
- 1 tsp cinnamon
- 2 cups cooked quinoa
- 8 cups chickpeas, drained and rinsed
- 4 sweet potato, diced
- 6 cups diced tomato
- 4 cups cooked sliced carrot (from about 6 cups raw)
- 4 cups cooked spinach (from 40 oz raw, 4 bags)
- 4 tsp cumin
- 2 tsp cinnamon
- 4 cups cooked quinoa
- 12 cups chickpeas, drained and rinsed
- 6 sweet potato, diced
- 9 cups diced tomato
- 6 cups cooked sliced carrot (from about 9 cups raw)
- 6 cups cooked spinach (from 60 oz raw, 6 bags)
- 6 tsp cumin
- 3 tsp cinnamon
- 6 cups cooked quinoa
- 16 cups chickpeas, drained and rinsed
- 8 sweet potato, diced
- 12 cups diced tomato
- 8 cups cooked sliced carrot (from about 12 cups raw)
- 8 cups cooked spinach (from 80 oz raw, 8 bags)
- 8 tsp cumin
- 4 tsp cinnamon
- 8 cups cooked quinoa
Before You Start
Drain and rinse the chickpeas, dice the sweet potato small, slice the carrot, and have the cooked quinoa ready to serve under the stew.
How To Make It
- Warm a splash of water or a little olive oil in a large pot over medium, about 1 minute, until it steams.
- Add the carrot and cook, stirring, 4 to 5 minutes, until it begins to soften.
- Add the chickpeas, sweet potato, and diced tomato, pour in enough water to nearly cover, and stir in the cumin and cinnamon.
- Bring to a boil over high, about 4 to 5 minutes, until it bubbles hard, then lower to a gentle simmer.
- Simmer, stirring now and then, 20 to 25 minutes, until the sweet potato is fork tender and the sauce thickens.
- Stir in the spinach and cook 1 to 2 minutes, until wilted.
- Taste, season, and spoon over the cooked quinoa to serve.
Fix It: If the stew tastes thin, mash a few chickpeas against the side of the pot to thicken it and deepen the flavor.
Microwave
- Add the ingredients you would cook together to a microwave safe bowl along with their liquid.
- Cover loosely and microwave in one minute bursts, stirring between each, until hot through.
- Let it stand for a minute, then finish and plate the dish as written in the steps above.
Nutrition Per Serving
- Calories1036
- Protein47g
- Carbs192g
- Fat12g
- Fiber42g
- Sodium214mg
Bonus Benefits
- Gut Health
- Heart Health
- Inflammation
- Cycle Support
- Eating Well
Reported to quietly support, as I've found in my research.
Chef's Wisdom:
Chickpeas: plant protein and fiber, reported to keep you full and steady your blood sugar.
Sweet Potato: beta-carotene and slow carbs, reported to give steady energy without the spike.
Chickpeas: plant protein and fiber, reported to keep you full and steady your blood sugar.
Sweet Potato: beta-carotene and slow carbs, reported to give steady energy without the spike.
Tools For This Recipe
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