Moroccan Chickpea Stew
A Healthy Slow Cooker Option
–By Revolution Health Medical Center Staff–
Chickpeas are rich in the amino acid tryptophan, which is used by the body to make serotonin and happy, healthy moods. This recipe can be made in a slow-cooker and makes a great lunch to take to work for reheating!
- 4 cups chickpeas (garbanzo beans)
- 1 large onion sliced thinly
- 3 large carrots, chopped
- 1 head cauliflower, roughly chopped
- 1 box (or can or jar) diced tomatoes
- 8 leaves lacinato kale, ribs removed and sliced into ribbons
- 1 cup fresh parsley and/or cilantro, roughly chopped
- ½ cup raisins
- 3 tbsp olive oil
- 2 tbsp turmeric
- 2-4 tsp cumin
- 2-4 tsp coriander
- 2-4 tsp fenugreek
- ½ tsp cinnamon
- A little saffron if you have it (optional)
- Salt & pepper to taste
In a large pot, heat oil and add onions, carrots and cauliflower, sauté until onions are translucent. Add chickpeas, diced tomatoes and kale, stir well to combine. Begin adding spices, being sure to taste and adjust throughout the cooking time. Stir in raisins. Cook on medium-low heat until a hearty stew like consistency is achieved and all of the vegetables are tender. Adjust spices and salt/pepper to your taste.
**Adjust to your slow cooker/crock pot as you would your other stews if you prefer to cook over night or through the day.
Serve with cooked quinoa or rice for a complete meal. Feel free to add different veggies that you might enjoy such as potatoes, zucchini, etc.
Makes 2 servings.
Calories: 280 Protein: 5g Carbohydrates: 24g Fat: 8g Fiber: 5g
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