Moroccan Chickpea Tomato Stew
A warming chickpea stew with tomatoes, carrots, cumin, paprika, and herbs, cooked until thick and comforting.
Instructions
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Heat olive oil in a heavy pot and cook onion until soft and lightly golden.
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Add garlic, cumin, and paprika; stir briefly so the spices bloom without burning.
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Add carrots and bell pepper, then cook until the vegetables begin to soften.
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Stir in chickpeas, crushed tomatoes, broth, and salt.
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Bring to a simmer, cover partly, and cook until carrots are tender and sauce thickens.
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Mash a few chickpeas against the side of the pot to make the stew creamier.
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Taste and adjust salt, then simmer uncovered if you want a thicker texture.
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Finish with chopped herbs and serve warm with rice or bread.
Tips
Let the stew sit 10 minutes before serving so the chickpeas absorb the spices.
Notes
Nutrition is an estimate and may vary by ingredient brand, portion size, and cooking method.
Nutrition per serving
Frequently asked
Can I make this ahead?
Yes. Prepare it ahead and store it covered in the refrigerator when appropriate.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, acid, herbs, or spices gradually.
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