Moroccan Vegetable Stew 🫘

Name: Moroccan Vegetable Stew
Total time: 50 min
Yield: 5 servings
Cuisine: American
Ingredients: 3 tablespoons olive oil; 1 onion; 4 cloves garlic; 1 tablespoon ginger; 2 cans chickpeas; 2 cups vegetable stock; 1 can diced tomatoes; 1/2 cup dried apricots; 1 teaspoon cumin; 1 teaspoon cinnamon; 1/4 teaspoon cayenne; Salt to taste

Aromatic Moroccan stew with chickpeas, dried apricots, and warming spices.

50 min · Comfortable · 340 cal · 12g protein · $1.40/serving · American

Vegan Comfort Food Meal Prep

50minutes

5servings

340calories

12gprotein

$1.40per serving

Ingredients (serves 5)

3 tablespoons olive oil
1 onion
4 cloves garlic
1 tablespoon ginger
2 cans chickpeas
2 cups vegetable stock
1 can diced tomatoes
1/2 cup dried apricots
1 teaspoon cumin
1 teaspoon cinnamon
1/4 teaspoon cayenne
Salt to taste

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Instructions

1
Heat olive oil in a large pot. Add onion and cook 4 minutes until soft.
2
Add garlic and ginger. Cook for 1 minute until fragrant.
3
Stir in chickpeas, vegetable stock, diced tomatoes, apricots, cumin, cinnamon, and cayenne.
4
Bring to a simmer and cook for 30 minutes, stirring occasionally.
5
Season with salt to taste. Serve hot over rice if desired.