1 1 3 cups stew 1 2 cup rice and about 1 tablespoon yogurt. If you want to use dried chickpeas we suggest cooking them separately and adding to the soup later. Moroccan chickpea stew moroccan chickpea stew. Heat the olive oil in a large pot over medium heat. It is made using store cupboard staples so you might not even need to go shopping to make it and it s easy to adapt to suit all tastes.
Cook until eggplant starts to soften about 5 minutes. Season to taste and pour in the stock. Heat olive oil in a large skillet over medium heat. Add squash onion and red pepper. Bring to the boil then reduce the heat and simmer for 30 35 mins until the liquid has reduced.
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Make the quinoa using the stovetop method or instant pot method. Cook the onion and garlic in the hot oil until the onions are translucent 5 to 7 minutes. It s vegan and gluten free. Yield 6 servings serving size. Add the tomatoes chickpeas bay ground spices and harissa.
Saute the onion for about 5 minutes. Dice the onion and mince 3 cloves garlic. Saute the onion for about 5 minutes. Make the quinoa using the stovetop method or instant pot method. Like onions garlic carrots gold potatoes tomatoes chickpeas but to give it that wonderful moroccan twist i use a combination of sweet and savory flavors from dried fruit to a host of warm spices.
Dice the onion and mince 3 cloves garlic. Cook until eggplant starts to soften about 5 minutes. Once the lentils are fully cooked about 25 minutes of simmering the moroccan chickpea stew is just about finished. 1 1 3 cups stew 1 2 cup rice and about 1 tablespoon yogurt.
