Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/4 tsp cinnamon
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- 1/2 cup dried apricots, chopped
- 1 cup couscous
- 1 1/4 cups boiling water
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until soft.
- Add garlic, cumin, coriander, turmeric, and cinnamon. Cook for 1 minute until fragrant.
- Stir in chickpeas, tomatoes, broth, and apricots. Simmer for 15 minutes.
- Prepare couscous by placing it in a bowl and pouring boiling water over it. Cover and let sit for 5 minutes.
- Fluff couscous with a fork and stir in half the cilantro.
- Season the stew with salt and pepper to taste.
- Serve the stew over couscous and garnish with the remaining cilantro.
Notes
- For extra flavor, toast the spices before adding other ingredients.
- Substitute fresh tomatoes if preferred.
- Add a squeeze of lemon juice for brightness.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 12g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
Keywords: Moroccan stew, chickpea recipe, couscous dish, vegetarian meal