This Moroccan chickpea stew is super flavorful, warm, hearty, easy to make, cheap, and to top if off, really good for you. Give it a try!

Gallery

Recipe Summary

prep:
25 mins
cook:
55 mins
total:
1 hr 20 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.

    Advertisement
  • Spread cherry tomatoes on the prepared baking sheet. Drizzle with 1 tablespoon olive oil. Sprinkle salt and pepper over tomatoes and toss to coat evenly.

  • Roast in the preheated oven until tomatoes blister and pop and skins start to char, 15 to 20 minutes.

  • Meanwhile, heat remaining olive oil in a large Dutch oven over medium-high heat. Add onion and cook until translucent, 4 to 5 minutes. Add garlic, paprika, cumin, coriander, cayenne pepper, salt, and pepper. Cook until fragrant, 30 to 60 seconds. Add tomatoes and green chiles; bring to a boil. Reduce stew to a simmer and add chickpeas. Add the cherry tomatoes and their juices. Cover and simmer for 30 minutes.

  • While stew simmers, bring 3 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.

  • Mix Greek yogurt, hummus, 1 tablespoon water, and vinegar together to make the sauce. Season with salt and pepper.

  • Serve the stew over quinoa. Top with the yogurt sauce, green onions, and cilantro.

Cook's Note:

Substitute rice for the quinoa if desired.

Nutrition Facts

359 calories; protein 11.9g 24% DV; carbohydrates 53.6g 17% DV; fat 11.3g 17% DV; cholesterol 0.9mg; sodium 1022.4mg 41% DV. Full Nutrition
Advertisement

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/19/2019
Just the right amount of spice. Easy to make and quick. I used Bob's red Mill quinoa which does not need to be rinsed. One cup of quinoa was enough for my family but I doubled the sauce. Delicious Read More
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/01/2019
This was a great tasting vegetarian dish. The only thing I changed in the recipe was that I used lemon juice in place of the vinegar. I also felt like this recipe lends itself to additions of other veggies or greens. I am going to try adding sauted kale next time. I will definitely make this again.:) Read More
Rating: 5 stars
01/03/2019
This was simple and easy and very tasty. I used ancho chille powder as as substitute and it worked perfectly. I'll make this again for sure. Read More
Rating: 5 stars
12/31/2018
Love it and will make again. The hummus and yogurt portion is a little skimpy I doubled it. I never follow any recipe exactly I had a few orange peppers that were looking like old men so I charred them in the oven peeled and purred. Read More
Advertisement
Rating: 5 stars
01/19/2019
Just the right amount of spice. Easy to make and quick. I used Bob's red Mill quinoa which does not need to be rinsed. One cup of quinoa was enough for my family but I doubled the sauce. Delicious Read More
Advertisement