Aprile's Kitchen

This Moroccan chickpea stew is a vibrant and aromatic dish that showcases a blend of spices, vegetables, and hearty chickpeas, making it both comforting and nourishing. Served over fluffy couscous, it offers a delightful combination of textures and flavors that transport you to the heart of North Africa.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 2 medium carrots, diced
• 1 zucchini, diced
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth (find my broth recipes HERE and HERE)
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon cinnamon
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• 1 cup couscous
• 2 tablespoons olive oil
• * Fresh cilantro or parsley for garnish (optional)

Instructions
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 3-4 minutes.
2. Stir in the bell pepper, carrots, and zucchini, cooking for another 5 minutes until the vegetables begin to soften.
3. Add the chickpeas, diced tomatoes, vegetable broth, and spices (cumin, coriander, cinnamon, turmeric, salt, and pepper). Bring to a boil, then reduce the heat and simmer for about 20 minutes, allowing the flavors to meld.
4. While the stew simmers, prepare the couscous according to package instructions.
5. Serve the Moroccan chickpea stew over the cooked couscous, garnishing with fresh cilantro or parsley if desired.