This Moroccan-inspired chickpea stew is simple and hearty, making for a beautiful winter meal.

vegetarian moroccan couscous
{Adapted from Simply Life}
Servings 3

2 teaspoons, extra virgin olive oil
1 cup onion, chopped
4 celery stalks, chopped
3 carrots, chopped
2 cloves garlic, minced
1 1/2 tablespoons, ground cumin
2 teaspoons, paprika
1/2 teaspoon, cinnamon
1 tablespoon, maple syrup
3 tablespoons, tomato paste
1 1/2 cups, vegetable broth
1 can chickpeas, drained and rinsed
sea salt and pepper, to taste
fresh parsley, garnish
a few lemon wedges
1 cup couscous, rice or quinoa

Heat olive oil in a large saucepan over medium-high heat. Add onions, celery, carrots and garlic. Cook and stir for about 5 minutes.

Add in spices. Then add vegetable broth, tomato paste and chickpeas. Bring to a light boil. Cover, reduce heat to low and simmer gently for 20 minutes.

Meanwhile, cook couscous or rice in separate pan according to package directions.

Serve stew over couscous or rice. Salt and pepper to taste. Garnish with fresh parsley and squeeze of lemon juice. Enjoy!

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Hi, I'm Jennifer. Sweet On Veg is a blog full of inspiration, food, and beauty. It's the place where I share my delicious discoveries.