Moroccan Inspired Chickpea Stew

Brooke Bulloch, Dietitian and Mom

While I’ve never traveled to Morocco, I’m very much attracted to the variety of colours, textures, and flavours in Moroccan cooking. Moroccan cuisine is influenced by a mix of cultures including those of North African, Arabic, and Mediterranean. The diet includes a variety of fruits, vegetables, olives, potatoes, grains (e.g. barley, couscous, wheat, and rice), lentils, chickpeas, herbs and spices, meat, chicken, and fish.

This recipe is by no means an authentic take on Moroccan cooking, but it is certainly inspired by it. The recipe base is vegan, with the option to add chicken for those who prefer. As a dietitian, my hope is to encourage you to explore new foods and flavours with curiosity (as opposed to pressure). I hope you enjoy the colours, the scent it fills your kitchen with, and perhaps a new dish to add to your rotation.

Ingredients

1 tablespoon extra virgin olive oil
2 cups sweet potato, peeled and cubed
1 small sweet onion (1/2 medium), diced
1 medium carrot, peeled and diced
1 celery stick, diced
1 bell pepper, chopped
2-3 cloves garlic, minced
1, 796ml can diced tomatoes
1, 540ml can of chickpeas, rinsed
1/3 cup pot barley
2 cups vegetable stock (or chicken stock)
1 teaspoon cumin
1 teaspoon curry powder
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/8 teaspoon cayenne pepper
Salt and black pepper to taste
Chopped cilantro to top

Directions

1) In a large pot, add the oil to medium heat and saute the onion a few minutes. (If adding diced chicken breast or 2 chicken thighs, do so here).
2) Add the garlic, carrot, celery, and bell pepper sauteing until soft.
3) Mix in the sweet potato, chickpeas, and spices.
4) Add the tomatoes, stock and barley. Bring to a slight boil, then reduce heat to simmer, until the sweet potat is cooked through (~30 minutes).