Moroccan Chickpea Stew
Servings: 8
Ingredients
- 3 tablespoons olive oil
- 4 shallots minced
- 3 large carrots peeled and diced
- 1 medium red bell pepper
- 1 garlic clove minced
- 1 ½ teaspoon grated fresh ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cumin
- ¼ teaspoon Hungarian sweet pepper
- ¼ teaspoon turmeric
- 8 ounces fresh green beans rinsed, trimmed and cut into 1" pieces
- 1 15.5-ounce can chickpeas drained and rinsed
- 1 ounce 14.5-can petite diced tomatoes
- 2 cups vegetable broth
- 1 tablespoon lemon juice
- ½ cup frozen peas thawed
- ½ cup dried apricots chopped
- ½ cup dried craisins
- ¼ cup pimento-stuffed green olives chopped
Instructions
- Heat the oil in a large skilled.
- Sauté the shallots, garlic and spices for about 2 minutes over medium heat.
- Add the red peppers and carrots and sauté for about 5-7 minutes.
- Dump all this into a 4 to 6 quart crock pot (slow cooker).
- Add the beans, lemon juice, chick peas, tomatoes and vegetable stock and cook either on low for 6 hours or on high for 3 hours (I did it on high).
- About ½ hour before serving, add the dried fruit, peas and olives.
- Serve over fresh, raw kale or rice