Moroccan Chick Pea Stew

Updated: May 3


Add this tasty vegan stew to your menu this week. It’s simple to make, delish, packed w 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 celery, diced

  • 1 head cauliflower, cut 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 coconut milk

  • 1 cup quinoa

  • fresh kale or spinach

  • 1-2 Tbsp olive oil


Moroccan style chick pea stew

1. Saute 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 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 fav, but spinach will also work) 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.

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