Moroccan Style Chicken Chickpea Stew

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken

Chicken breast is leaner, while bone-in chicken is often less expensive.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and cheaper than canned chickpeas.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is a healthier fat.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can be healthier, while crushed tomatoes are often cheaper.

Start by sautéing the onions in one pan and carrots in another.

Prepare a third pot with vegetable broth for boiling the carrots.

Roast the carrots for about 15 minutes before adding them to the vegetable broth.

Once the carrots are soft, add diced bell peppers to the same pan as the carrots.

Add garlic to the bell peppers and cook until they have a little char.

Blend the fire roasted diced tomatoes to create a thicker sauce for the stew.

Add balsamic vinegar, salt, and pepper to the blended tomatoes.

Add spices such as curry powder, turmeric, and smoked paprika to the tomatoes.

Combine the sautéed bell peppers and carrots into the big pot with the vegetable broth.

Add chickpeas to the pot and let it simmer for another 15 minutes.

Blend the fire roasted tomatoes and add them to the pot for thickening the stew.

For a vegetarian version, add spinach and half a can of coconut milk to the pot.

For the meat version, cook ground chicken with spices and garlic in a separate pan.

Once the ground chicken is cooked, combine it with the vegetable stew.

Add a teaspoon of maple syrup for sweetness, if desired.

Cook basmati rice in a mixture of half water and half coconut cream according to package directions.

Plate the stew with rice and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens