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
- 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.
- 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