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Moroccan Potato, Carrot, and Chickpea Stew

Serves 4 / 30 minutes or less

 This is a really easy recipe and no one will notice the lack of meat…for those who still NEED it! 

To make it easier  use baby carrots, ready-to eat-spinach, and canned beans.

 2 Tbs.  olive oil

1 large russet potato or large yam, peeled and cut into ¾ inch cubes

8 oz. peeled baby carrots (1 ¼ cups)

2 large shallots, diced (1 cup)

½ tsp. salt

½ tsp ground black pepper

1 15 oz. can chick peas, drained with liquid reserved, divided

1/3 cup dark raisins or

1 ¼ tsp. ground cumin

½ tsp. pumpkin spice

½ tsp. ground coriander

2 Tbs. lemon juice, plus lemon wedges for garnish

2 cups fresh spinach leaves


  1.  Heat oil in large nonstick skillet over medium-high heat.  Add potato, carrots, shallots, salt and pepper; sauté about 3 minutes.  Add chickpea liquid, raisin, and spices.  Toss to blend, and bring to a simmer.  Cover; simmer over medium-low heat 8 minutes.  Mix in 1 cup chickpeas.  Cover, and simmer 2 to 4 minutes more, or until potato and carrots are just tender.
  2. Place remaining chickpeas on plate, and mash coarsely with fork.  Mix crushed chickpeas and lemon juice into stew.  Mound spinach on top and toss gently for 1 to 2 minutes until spinach is reduced in volume.  Add more water, salt and pepper if desired and stir.  Divide stew into shallow bowls.  Serve with lemon wedges and a slice of sourdough bread.

Nutritional Facts:  The stew alone gives you 8 grams of fiber and 11 grams of protein with just 343 calories per serving….SAY WHAT!

Cherie ~ The Sage