Moroccan Chickpea Stew

Fills You Up, Not Out

 

I received this recipe in February and just finally had the opportunity to make it - YUM.  It was easy, tasty and  chickpeas offer this well-seasoned stew a nutritious boost. Thank you to Cheryl for sharing it and Shape magazine for printing it! Enjoy.

Ingredients:

• 1/2 tbsp. olive oil
• 1 onion, diced
• 5-7 cloves garlic, diced (or minced garlic)
• 1 1/2 tsp. ground cinnamon
• 1 1/2-2 tsp. ground cumin
• 1 1/2-2 tsp. paprika
• 1/8-1/2 tsp. cayenne pepper (use more if you like HEAT)
• 6-7 small tomatoes, diced
• 1 1/2-2 c. cooked chickpeas or 1 can chickpeas, rinsed
• 2-4 c. vegetable or chicken broth
• 1-2 bunches fresh spinach
• A handful of gluten-free penne
• Salt and pepper to taste

 

Directions:

•  Heat the oil in a pot and add the onion. Cook for about 3 minutes and then add the garlic and continue to cook for about 3-5 more minutes.
• In a small bowl, mix the cinnamon, cumin, paprika, and cayenne pepper.
• Add it to the onion and garlic and stir to combine. Continue to cook for another 1-2 minutes to allow the flavor of the spices to come out.
• Add the chickpeas and tomatoes to the mixture and stir to combine all of the ingredients well. Add enough water or stock (vegetable or chicken will work) to cover the chickpeas. Bring to a boil, then cover and reduce the heat. Simmer for about 35-40 minutes, adjusting spices as desired.
• You may have to add more water or vegetable stock if too much steams off.
• When you are happy with the taste of the soup, add the spinach and pasta and cover again.
• Cook until the noodles are done and serve alone or with some gluten-free flatbread.