Moroccan Chickpea Stew Recipe

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Ingredients:

Serving

1 large onion, finely chopped
2 tbsp olive oil
1 tbsp butter
2 garlic cloves, minced
2 tsp ground cumin
1 cinnamon stick (3 inches)
1/2 tsp chili powder
4 cups vegetable broth
2 cups cubed peeled butternut squash
1 can (15 oz) chickpeas or garbanzo beans, rinsed and drained
1 can (14-1/2 oz) diced tomatoes, undrained
1 medium red potato, cut into 1-inch cubes
1 medium sweet potato, peeled and cut into 1-inch cubes
1 medium lemon, thinly sliced
1/4 tsp salt
2 small zucchini, cubed
3 tbsp minced fresh cilantro

Directions:

In a Dutch oven, saute onion in oil and butter until tender. Add the garlic, cumin, cinnamon stick and chili powder; saute 1 minute longer.
Stir in the broth, squash, chickpeas, tomatoes, potatoes, lemon and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes and squash are almost tender.
Add zucchini; return to a boil. Reduce heat; cover and simmer for 5-8 minutes or until vegetables are tender. Discard cinnamon stick and lemon slices. Stir in cilantro. Yield: 9 servings (about 2 quarts).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	178.96 Kcal (749 kJ)
Calories from fat	62.35 Kcal
		% Daily Value*
Total Fat	6.93g	11%
Cholesterol	4.49mg	1%
Sodium	647.72mg	27%
Potassium	530.86mg	11%
Total Carbs	27.05g	9%
Sugars	4.95g	20%
Dietary Fiber	3.67g	15%
Protein	4.45g	9%
Vitamin C	17.3mg	29%
Vitamin A	0.5mg	16%
Iron	2.4mg	13%
Calcium	51.2mg	5%

Amount Per 100 g
Calories	82.61 Kcal (346 kJ)
Calories from fat	28.78 Kcal
		% Daily Value*
Total Fat	3.2g	11%
Cholesterol	2.07mg	1%
Sodium	299mg	27%
Potassium	245.05mg	11%
Total Carbs	12.48g	9%
Sugars	2.29g	20%
Dietary Fiber	1.69g	15%
Protein	2.05g	9%
Vitamin C	8mg	29%
Vitamin A	0.2mg	16%
Iron	1.1mg	13%
Calcium	23.6mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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