Thursday, January 9, 2014

Moroccan Chickpea Stew

Everyone recovering from all the crazy amounts of food you ate over the past month? I have actually had to cut out sugar temporarily due to daily headaches--so sad!! In an effort to get back to some more sensible eating and beat the cold air that has taken over our house, I made this Moroccan Chickpea Stew. Over the past year I have played with this recipe a bit, trying out different variations, but this one by Dave Lieberman seems to have the best flavor as far as the spice combination. The cinnamon and cumin give it a warming feel for winter. If you have trouble digesting beans, refer to my post on sprouting a few days prior to cooking your beans or use that digestive trouble as a way to keep warm. Hah!

Moroccan Chickpea Stew
2-3 Tbs oil (olive oil is preferred)
2 medium onions, chopped
8 cloves garlic, minced
1 teaspoon cumin powder
1 teaspoon cinnamon
Pinch red chili powder, more if like
1 teaspoon paprika
1 400g can tomatoes (or blanched and peeled tomatoes)
3 cups cooked chickpeas
4 cups water
2 vegetable broth cubes
Salt and Pepper to taste
Pinch sugar, if tomatoes are tart
Handful roughly chopped greens

Heat oil over medium low heat. Add onions and cook until translucent.  Add the garlic and cook about 1 minute. Stir spices into the pot and cook until fragrant. As you add the tomatoes, crush them. Add the water, vegetable cubes, a few pinches of salt, and pepper. Bring to a boil, then simmer on low for about 30 minutes. Add the greens, bring back up to a boil, and allow them to wilt on low for about 5 minutes. Turn off the heat and serve with crusty bread.

If you want the soup to be more creamy, mash up some of the chickpeas in the pot before serving. This soup is totally flexible as far as how thick or thin you like it. At more or less broth to your liking. Pair it with the upcoming Pomegranate Herb Salad for an exciting Middle Eastern side.

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