Moroccan Chickpea And Vegetables Stew [Bulkbites.com]

• Servings: 2
• Time: 30 minutes

This Moroccan style chickpea and vegetable stew is rich in vitamin, mineral and protein. It is spicy and full of flavor chili like main course recipe works well for a bodybuilder if served with reliable source of complex carbs. It is a wholesome stew cooked with chickpeas and lots of vegetables to get the maximum nutrition. It is an authentic Moroccan recipe; I like to cook it slowly just like we did in slow cooker recipes. When the vegetables cooked slowly with spices and herbs in stock along with chickpeas they absorb all the flavors and make a perfect stew. The long cooking process took away all the raw smell of spices and onions and provides the stew a perfect gourmet taste and look.

Nutrition

• calories: 478
• protein: 19
• carbs: 88
• fat: 8
• saturated fat: 2.29
• polyunsaturated fat: 2.26
• monounsaturated fat: 1.62
• cholesterol: 0
• sodium: 631
• potassium: 1008
• dietary fiber: 17.86
• sugars: 14.53
• vitamin a: 554
• vitamin c: 16
• calcium: 180
• iron: 7
• magnesium: 0
• complex carbs: 55.61
• other fats: 1.83

Ingredients

• 2 cup Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt
• 1 tbsp chopped Onions, raw
• 1 tbsp chopped Garlic
• 1 small, large, medium sweet potato
• 1 cup grated Carrots, raw
• 1 medium Bell pepper (green/yellow/red)
• 1 tsp, whole Spices, cumin seed
• 1 tsp Spices, cinnamon, ground
• 1 cup Tomatoes, crushed, canned
• 1 tbsp Spices, coriander seed
• 1 cup SWANSON BROTH, Vegetable Broth
• 1 tsp Oil, coconut
• 1 tsp Spices, chili powder
• 1 dash Salt, table
• 1 tsp Spices, pepper, black
• 1 cup Spinach, raw

Instructions

• Take a deep sauce pan and heat oil over medium heat, saute onions until translucent.
• Add cinnamon, cumin, coriander powder, chili powder and garlic paste. Mix and cook until fragrant.
• Add chopped sweet potatoes and carrots stir to mix with all the spices. Cook for 5 minutes.
• Add vegetable stock, tomatoes, chickpeas, bell pepper, salt and pepper and let it simmer for 10 minutes.
• Add chopped spinach, mix and cook for 2-3 minutes.
• Serve hot with cooked whole grains.