Moroccan Chick Pea Stew

Originally posted in January 2020 Updated 1/8/26: Notes and tips added

NOTE: You will want to make this over and over again. It's comes together really quickly, after the chopping, and a crowd pleaser!

Add this tasty vegan stew to your menu this week. It’s simple to make, delicious, packed with nutrition, and I've received rave reviews every time I've served it. Enjoy!

• 1 large onion, diced

• 3 cloves garlic, diced

• 2 carrots, diced

• 3 stalks of celery, diced

• 1 head of cauliflower, into bite-sized pieces

• 1 Tbsp curry powder

• 0.5 Tbsp turmeric powder

• dash cinnamon

• white or black pepper

• cayenne (optional)

• 4 cups vegetable broth

• 1 can of coconut milk

• 1 cup quinoa

• 1 can chickpeas/garbanzo beans

• fresh kale or spinach

• 1-2 Tbsp olive oil

Moroccan-style chickpea stew

1. Sauté onions and garlic in olive oil for 5 minutes. Add carrots, celery, cauliflower and spices, cook for another 5 minutes, stirring frequently to prevent browning.

2. Add broth, coconut milk, chickpeas and quinoa. Cover and let simmer over low heat for 20 minutes, until quinoa is cooked.

3. Fill your soup bowls with fresh greens (kale is my favorite, but spinach or chard will also taste great), then ladle your stew over the greens. The greens will wilt to the perfect texture from the warm soup. Season with salt and pepper and serve.

Super yum! Let us know what you and your loved ones think.