Vegan Challenge Recipe: Chickpea Moroccan Vegetable Stew

Try this healthy recipe for Chickpea Moroccan Vegetable Stew, featured in our 21-day vegan challenge.
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Ingredients

  • 1 cup canned diced tomatoes
  • 1 cup canned chickpeas
  • 1 cup chopped cauliflower
  • 1 cup chopped carrots
  • 1/2 chopped small size onion
  • 1/2 chopped bell pepper
  • 1/2 chopped zucchini
  • 1/2 tsp cumin
  • 1/2 tsp minced ginger
  • 1/2 tsp turmeric
  • 1/4 tsp cinnamon
  • 1/4 tsp cayenne
  • salt

black pepper

  • 1/2 cup cooked couscous
  • 1/2 pita
  • 2 tbsp tahini
  • 1/2 cup grapes
  • 1 cup plant-based milk

Preparation

2 servings

In a large pot, bring to a simmer 2 cups water, 1 can (14.5 oz) diced tomatoes, 1 can (15 oz) chickpeas (rinsed and drained), 1 cup chopped cauliflower, 1 cup chopped carrots, 1/2 chopped small size onion, 1/2 chopped bell pepper, 1/2 chopped zucchini, 1/2 tsp cumin, 1/2 tsp minced ginger, 1/2 tsp turmeric, 1/4 tsp cinnamon, and 1/4 tsp cayenne. Cook until vegetables are tender, about 15-20 minutes. Season with salt and black pepper.

1 serving

Serve over 1/2 cup cooked couscous, with a side of 1/2 pita with 2 tbsp tahini. For dessert, have 1/2 cup grapes and 1 cup plant-based milk.