Moroccan Chickpeas and Vegetable Stew with Couscous
Cuisine: African
Course: Dinner
Diet: High Protein Vegetarian
Servings: 2
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
This hearty and flavorful Moroccan Chickpeas and Vegetable Stew with Couscous is an ideal dish for a fulfilling dinner. The aromatic blend of spices combined with tender vegetables and nutty couscous creates a nutritious and satisfying meal. Perfect for those seeking a protein-packed, vegetarian dish, this stew showcases the rich flavors of North Africa.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Kabuli Chana (White Chickpeas) | 1/2 cup (cooked) |
| Brinjal (Eggplant) | 1 cup (diced) |
| Kaddu (Pumpkin) | 1/2 cup (diced) |
| Tomato | 400 grams (diced) |
| Onion | 1 (sliced) |
| Sultanas | 2 tablespoons |
| Spinach | 6 sprigs (cleaned) |
| Garlic | 2 teaspoons (minced) |
| Coriander Powder | 1 teaspoon |
| Cumin Powder | 1 teaspoon |
| Dry Ginger Powder | 1/2 teaspoon |
| Turmeric Powder | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| White Pepper Powder | 1/2 teaspoon |
| Couscous | 1 cup |
| Extra Virgin Olive Oil | As required |
| Parsley Leaves | 2 tablespoons (chopped) |
| Salt | To taste |
Instructions:
-
Prepare the Vegetables:
- Heat 1 tablespoon of olive oil in a large pan over medium heat.
- Add the diced pumpkin (kaddu) and sauté until it begins to soften. Then, add the diced eggplant (brinjal) and cook for a few minutes until the eggplant becomes tender but retains its shape. Remove the vegetables from the pan and set them aside.
-
Prepare the Spice Blend:
- In a small bowl, mix together the coriander powder, cumin powder, dry ginger powder, turmeric powder, red chilli powder, and white pepper powder. Set aside.
-
Cook the Base:
- In the same pan, add another 2 tablespoons of olive oil. Add the minced garlic and sliced onion. Sauté them with a pinch of salt until the onion becomes soft and translucent.
- Add the prepared spice mix to the pan and stir well, allowing the spices to bloom in the oil.
- Stir in the diced tomatoes and cook for a few minutes, allowing the tomatoes to break down and release their juices.
-
Combine the Stew:
- Once the tomatoes are almost losing their water, add the cooked chickpeas, sautéed pumpkin, eggplant, and spinach to the pan. Stir everything together, ensuring that the vegetables are well-coated with the spices.
- Season with salt to taste and let the stew simmer for 5–10 minutes, allowing the vegetables to absorb the flavors and the spinach to wilt down.
-
Prepare the Couscous:
- While the stew simmers, prepare the couscous. In a separate saucepan, bring 1 cup of water to a boil with a pinch of salt and 1 tablespoon of olive oil.
- Once the water reaches a boil, stir in the couscous, cover the pan, and remove it from heat. Let it sit for about 5 minutes to allow the couscous to absorb the water.
- Fluff the couscous with a fork to separate the grains and stir in the remaining chopped parsley for a fresh, herbaceous touch.
-
Assemble and Serve:
- Serve the Moroccan Chickpeas and Vegetable Stew in bowls, topping each with a few sultanas and chopped parsley for added texture and color.
- Place the couscous alongside the stew, or serve it on the side, allowing the couscous to absorb the flavors of the stew as you eat.
This Moroccan Chickpeas and Vegetable Stew with Couscous is a beautifully aromatic dish, full of vibrant vegetables, earthy chickpeas, and delicate spices. The couscous adds a delightful contrast in texture, making it a perfectly balanced meal. Whether enjoyed on a cool evening or as a special dinner, this stew is sure to transport you to the heart of Morocco.
Enjoy this dish as a satisfying meal that offers both warmth and nutrition, and savor every bite of this delicious, high-protein vegetarian stew.
