Moroccan cuisine is known for its exotic combinations of sweet and savory flavors and interesting spice mixtures.
Such was the inspiration for this delicious, healthy, vegan-friendly stew. Raisins and cinnamon add a sweet touch, complemented by the subtle heat of the optional cayenne pepper and the exotic accents of cumin and turmeric.
Serve with cooked couscous or rice.
2 tablespoons extra virgin olive oil
3 medium carrots, thinly sliced
1 small yellow onion, chopped
1 clove garlic, minced
2 (15.5 ounce) cans chickpeas, rinsed and drained
1 (14.5 ounce) can diced tomatoes (preferably petite-cut), undrained
1 cup vegetable broth, plus more as needed
1/4 cup golden or black raisins
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/8 teaspoon cayenne pepper (optional)
Salt and freshly ground black pepper to taste
1 or 2 tablespoons chopped fresh parsley or cilantro, to taste
In a deep skillet or Dutch oven, heat the olive oil over medium heat.
Add the carrots and onion, and saute for about 5 minutes, or until softened.
Add the garlic, and saute for another minute. Do not let the garlic get brown.
Add the chickpeas, tomatoes, 1 cup of vegetable broth, raisins, cinnamon, cumin, turmeric, and cayenne (if using), along with salt and pepper to taste. Raise heat and bring the mixture almost to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, for about 25-35 minutes, or longer as needed, until the carrots are tender but not overcooked.
Uncover and simmer over medium-low to medium heat for an additional 5 minutes, or until the sauce has slightly thickened. If too thick, add more broth as needed.
Stir in 1 tablespoon of the parsley or cilantro.
Sprinkle with the additional parsley or cilantro, as desired, and serve.
-- 4-6 servings