Moroccan-leaning Chickpea and Veg Stew

Version v1 older · History (3)

Serves 3

Ingredients

• 45 ml olive oil
• 1 onion (diced)
• 2 carrots (grated)
• 2 garlic cloves (grated)
• 3 g cumin (ground)
• 3 g paprika
• 1 g cinnamon
• 15 g tomato paste
• 1 red bell pepper (diced)
• 400 g cauliflower (cut into small florets)
• 400 g chickpeas (drained and rinsed)
• 400 g canned chopped tomatoes
• 200 ml coconut milk
• 470 ml vegetable broth
• 5 ml honey
• 3 g salt
• 180 g couscous
• parsley (chopped)
• 0.5 lemon

Steps

1. Heat olive oil (30 ml) in a large pan over medium. Add onion (1) and carrots (2), cook ⏲ 3–4 minutes until soft.
2. Add garlic cloves (2), cumin (3 g), paprika (3 g), and cinnamon (1 g). Stir for ⏲ 30 seconds until fragrant.
3. Add tomato paste (15 g), stir for ⏲ 1 minutes.
4. Add red bell pepper (1), cauliflower (400 g), chickpeas (400 g), canned chopped tomatoes (400 g), coconut milk (200 ml), vegetable broth (200 ml), honey (5 ml), and salt (3 g). Stir and bring to a simmer.
5. Simmer lid off on low heat ⏲ 18–20 minutes, stirring occasionally. The cauliflower should be tender but not mushy. Sauce should thicken slightly — if too loose, simmer a few more minutes.
6. In the last 7 minutes, prepare the couscous: bring vegetable broth (270 ml) to a boil in a small pot with olive oil (15 ml) and a pinch of salt. Remove from heat, stir in couscous (180 g), cover immediately. Let sit for ⏲ 5 minutes. Fluff with a fork.
7. Stir parsley and a squeeze of lemon (0.5) into the stew. Taste for salt. Serve over the couscous.