Moroccan Roasted Tomato and Chickpea Stew
Moroccan cuisine is known for its rich flavors and aromatic spices, which are showcased in this delicious stew.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Ingredients
- 500 gram Tomatoes
- 400 gram Chickpeas
- 1 medium Onion
- 3 clove Garlic cloves
- 1 medium Red bell pepper
- 2 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 1/2 teaspoon Cayenne pepper
- 2 cup Vegetable broth
- 2 tablespoon Olive oil
- 2 tablespoon Fresh cilantro
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the tomatoes in half and place them on a baking sheet. Drizzle with olive oil, salt, and pepper. Roast for 25 minutes.
- In a large pot, heat olive oil over medium heat. Add the onion, garlic, and red bell pepper. Cook until softened.
- Add the cumin, coriander, paprika, and cayenne pepper to the pot. Stir well.
- Add the roasted tomatoes, chickpeas, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Season with salt and pepper to taste.
- Serve the stew hot, garnished with fresh cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 50g17%
- Sugars 10g
- Protein 12g24%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.