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Moroccan Chickpea Stew

This image courtesy of Colin Ericcson

This slightly sweet and savory dish is perfectly spiced, and I guarantee it will excite your palate. I like to serve this over Cauliflower Rice. You will need to start this recipe well ahead of time in order to accommodate soaking the chickpeas.

Makes4 servings

Cooking MethodDehydrating, Preserving

CostInexpensive

Total Timea day or more

Recipe CourseMain Course, Side Dish

Dietary ConsiderationEgg-free, Gluten-free, Kosher, Lactose-free, Peanut Free, Soy Free, Vegan, Vegetarian

EquipmentDehydrator, Food Processor

MealDinner

Taste and TextureSavory, Spiced

Type of DishVegetable

Ingredients

  • Spiral vegetable slicer, optional
  • Electric food dehydrator
  • ½ cup dried chickpeas, soaked (see Notes) 125 mL
  • ½ cup dry-packed sun-dried tomatoes, soaked (see Notes) 125 mL
  • 3 cups chopped tomatoes 750 mL
  • 2 tbsp chopped red onion 30 mL
  • 2 cloves garlic 
  • 2 tbsp raw agave nectar 30 mL
  • 1 tbsp freshly squeezed lemon juice 15 mL
  • 1 tbsp ground cumin 15 mL
  • ½ tsp ground cinnamon 2 mL
  • ¼ tsp ground turmeric 1 mL
  • Pinch fine sea salt
  • Pinch freshly ground black pepper Pinch
  • Pinch cayenne pepper 
  • 1 cup sweet potato strips (see Notes) 250 mL
  • 1 cup roughly chopped cilantro leaves 250 mL
  • ½ cup finely diced carrot 125 mL
  • ½ cup finely diced red bell pepper 125 mL

Instructions

  1. In a food processor, process chopped tomatoes, onion, garlic, soaked sun-dried tomatoes and ¼ cup (60 mL) of their soaking liquid, until smooth.

  2. Add agave nectar, lemon juice, cumin, cinnamon, turmeric, salt, pepper and cayenne and process until incorporated, stopping the machine once to scrape down the sides with a rubber spatula.

  3. Transfer to a bowl. Add sweet potato, cilantro, carrot, bell pepper and soaked chickpeas and stir well. Transfer to a shallow casserole-type dish and dehydrate at 105°F (41°C) for 30 minutes, until mixture is warmed through.

Tips

  1. To soak the chickpeas for this recipe, combine in a bowl with 2 cups (500 mL) water. Cover and set aside in the refrigerator for at least 8 hours or overnight. Drain and rinse well under cold running water.

  2. To soak the sun-dried tomatoes for this recipe, place in a bowl and cover with 1 cup (250 mL) water. Set aside for 30 minutes. Drain, reserving liquid.

  3. If using a spiral vegetable slicer (often called a spiralizer) to make sweet potato strips, fit the machine with the smallest blade. Position the peeled sweet potato according to the manufacturer’s instructions and cut into thin strips. If you do not have a spiralizer, use a vegetable peeler, preferably Y-shaped, to make long, thin slices.

  4. If you are using a dehydrator with fixed depth between the racks, divide the mixture between 4 smaller dishes that fit on the racks and use multiple racks, as necessary.Variation

  5. If chickpeas are not available, substitute another legume such as black lentils. Follow the same soaking instructions as for the chickpeas.

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