Moroccan Chickpea Stew

Prep 10 min

Cook 45 min

Ready in 55 min

Servings 6

Ingredients

• 3 tbsp Extra virgin olive oil

• 1 large Yellow onion (diced)

• 1 tsp Cumin

• 1 tsp Coriander, ground

• 1 tsp Cinnamon

• 1 can(14oz) Chickpeas, canned, low sodium (drained, rinsed)

• 1 large Carrots (peeled, sliced into rounds)

• 2 medium stalk(s) Celery (diced)

• 1 can(s) (28oz) Diced tomatoes, canned

• 1/3 cup Raisins, seedless (sultana)

• 1/2 cup Water

• 1/3 cup whole Black olives (pitted)

• 1/4 cup Parsley, fresh (chopped, for garnish)

Instructions

1. In a large pot, sauté onion in oil at a medium-high heat, until softened.

2. Add spices and chickpeas and stir well. Add vegetables and continue sautéing for another 2 minutes.

3. Add tomatoes (including liquid), water and raisins and bring to a boil.

4. Reduce heat and simmer for approximately 40 minutes.

5. Add olives, cayenne and sea salt to taste. Garnish with chopped parsley.

Serve and enjoy!