Recipe: Moroccan Chickpea Stew

This 30-minute meal is as easy on your schedule as it is on your budget. Try it for #MeatlessMonday, or any day of the week!

With just a few spices and common pantry items, this exotic vegetarian stew can be pulled together lickity split! Cooking time is less than 25 minutes and results in a flavourful dish that packs carbohydrates, protein and fibre.

1 tbsp (15 mL) olive oil
1 large onion, chopped
1/2 tsp (2 mL) ground ginger
1/2 tsp (2 mL) each, salt and freshly cracked black pepper
1/4 tsp (1 mL) each, turmeric, cinnamon and chili powder
1 28 oz (796 mL) can diced tomatoes
2 cups (500 mL) vegetable broth
2 peeled sweet potatoes, cut into chunks
1 cup (250 mL) U.S. long grain white rice
1 19 oz (540 mL) can chickpeas, rinsed and drained
2 zucchini, sliced

In a Dutch oven or large saucepan, heat oil over medium-high heat. Add onion, ginger, salt, pepper, turmeric, cinnamon and chili powder. Cook until onions are tender and golden, about 10 minutes. Stir in tomatoes with their juices and broth, scraping any bits from the bottom of the pan. Add sweet potatoes and rice; bring to a boil. Reduce heat to maintain a simmer, cover and cook for 15 minutes.

Stir in chickpeas and zucchini and cook until rice is tender and most of the liquid has been absorbed, about 10 minutes.

Makes 4 servings.


PER SERVING: about 480 cal, 16 g pro, 5 g total fat (0.5 g sat fat), 91 g carb, 12 g fibre,
0 mg chol, 1110 mg sodium. %RDI: iron 30%, calcium 10%, vit A 220%, vit C 70%

Recipe courtesy of the USA Rice Federation. For more recipe ideas, visit