Moroccan Chickpea Stew


1/2 lb garbanzo beans/chickpeas - cooked all the way 3/4 of the way through {slightly tender}

NOTE: Garbanzo beans/chickpeas are usually soaked overnight, but if you are making this stew in one day, boil the garbanzo beans for 2 minutes, turn off the heat, and let them soak for 2 hours. After 2 hours, boil them {in new water} for about 1 hour. They should be slightly tender when touched by hand. The rest of the cooking will occur when making the stew

1 medium onion, diced

1 large sweet potatoes, diced into chunks

1/2 cup mushrooms, chopped - optional

1 red or yellow bell pepper, seeded and chopped {I only had green at the moment but red is delicious and recommended}

1 1/2 tsp cumin

1 1/2 tsp cinnamon

1 1/2 tsp red pepper flakes

3-4 cups vegetable stock OR chicken broth

Salt to taste

Olive oil to saute


After cooking the garbanzo beans, let them rest while you make the first parts of the stew.

In a large, deep skillet, or pot heat olive oil over medium high heat and cook the mushrooms, peppers and onions until they develop color/are cooked.

Add in the chickpeas and the 3 cups of the stock. Bring to a simmer and let cook for roughly 1 hour and 15 minutes.

After 1 hour and 15 minutes, add the sweet potatoes. Cook for an additional 30 minutes.

Note: Depending how liquid you want you stew to be, add more or less stock/broth after the sweet potatoes have cooked.

Take 1/2 of the stew and puree it until smooth {using broth or water} and then re-add it to the pot to make a “soup” like stew with both a smooth and chunky component.

Taste and adjust seasoning accordingly.

Serve over rice {optional} and hot.


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