Cozy meets fresh, easy, and delicious in this gluten free and vegan Moroccan Peanut Chickpea Stew!
This heavenly dish is super quick to make, requires very little chopping, and is literally a crowd pleaser to all!
Another thing I love about it is that it’s perfect for any season!
When eating in spring and summer I love lightening it up with yogurt, fresh chopped cilantro and/ or parsley, and radish for garnishes. And then serving with a side salad.
In the fall and winter months I love serving it with rice or couscous and some roasted veg like broccoli and cauliflower on the side (when I’m feeling fancy).
Although with all this being said – it’s literally perfect just on it’s own! It’s that flavourful, filling, and absolutely delicious 🙂
I know you’re going to love this dish – and so will anyone you make it for!
Recipe Notes:
- The peanut butter really makes this recipe so creamy and adds the perfect sweetness to balance the flavours – don’t skip it!
- This dish is perfect on it’s own – but if you want to amp it up a little feel free to serve aside some rice or couscous
- This is a thicker stew rather than a liquidy one – it’s meant to be thick and creamy 🙂
Serving size: 4
Ingredients
– 2 small/medium white onions (or 1 large)
– a few Tbsp. olive oil
– 1 inch piece ginger (freshly grated)
– 2 large cloves garlic (minced)
– 1 tsp. coriander powder
– 1 tsp. paprika
– 1 tsp. cumin powder
– 1/2 tsp. turmeric powder
– 1/4 tsp. cinnamon
– 1/4 tsp. nutmeg
– 1/4 tsp. chilli powder
– 1 bay leaf
– 1 tsp. quality sea salt (plus more to taste if needed)
– 2 pinches black pepper (plus more to taste if needed)
– 2 medium yams, chopped into bite sized cubes (no need to peel!)
– 2 cups water
– 14oz./ 400mL can diced tomatoes
– 1/2 cup all natural peanut butter (smooth or crunchy would work)
– 1 can chickpeas
– 2 handfuls arugula (or spinach if you prefer)
– Optional garnishes: fresh chopped cilantro or parsley, unsweetened yogurt, watermelon radish, hemp hearts
Instructions:
– Finely dice your onions
– Heat a large pot or dutch oven, on medium. Add the olive oil. Once the pan has heated, add in the diced onion and allow to saute for 2-3 minutes.
– Add in the finely grated ginger (a microplane works well to do so) and the garlic
– Next add in all the spices: 1 tsp. of: corriander, cumin, paprika, and sea salt, 1/2 tsp of turmeric, a 1/4 tsp. cinnamon, nutmeg, and chilli powder, and 2 pinches of black pepepr
– Allow to coat the onion mixture for 3-4 minutes with the heat on medium low
– In the meantime, chop your yams into bite sized pieces
– Next add in the yams and mix throughout the onion spice mixture
– After this add the water, diced tomatoes, and bay leaf
– Allow to come to a simmer (with the lid on)
– Then reduce heat to low and continue to simmer (with the lid a jar) for about 15 minutes, stirring halfway through
– Then add the drained and rinsed chickpeas and peanut butter. Allow to simmer for another 5 minutes.
– After this (should be about 20 minutes total), give a poke to your yams to see if they are fork tender. If not yet, allow to continue to simmer, this time with the lid off. For another 5-10 minutes (until the yams are fork tender and to your liking – being careful not to overcook so they don’t become too mushy)
– Add in your 2 large handfuls of arugula or spinach, mixing throughout (it shouldn’t need much time to cook or else it will become too wilted)
– Give a taste test to the stew and adjust accordingly with more salt or pepper if needed
– Once complete, serve into bowls with garnishes you desire – I love it with a touch of yogurt and cilantro!
– Enjoy!
Recipe inspired by: https://www.acouplecooks.com/moroccan-chickpea-stew/
