Moroccan Chickpea Stew (vegan, grain free, gluten free

• Produce

  • 30 oz Chickpeas, Cooked
  • 3 cloves Garlic
  • 2 tsp Ginger, fresh
  • 1 Lemon, Juice of
  • 2 Onions
  • 1 cup Parsley
  • 26 oz Tomatoes

• Canned Goods

  • 2 tbsp Tomato paste
  • 2 cups Vegetable broth

• Baking & Spices

  • 1/4 tsp Salt

• Oils & Vinegars

  • 3 tbsp Oil

• Other

  • 1 tablespoon Ras El Hanout (see notes
  • 2 tablespoon sambal oelek

Found on thecleandish.com

Description

Ingredients

• 3 tablespoon oil
• 2 onions, finely diced
• ¼ teaspoon salt
• 3-4 cloves of garlic, minced
• 2 teaspoon fresh ginger, grated
• 2 tablespoon tomato paste
• 1 tablespoon Ras El Hanout (see notes)
• 26oz chopped tomatoes (I use packaged tomatoes)
• 2-3 cups vegetable broth
• 30oz or 2 cans chickpeas, cooked
• 2 tablespoon sambal oelek
• juice of 1 lemon
• 1 cup parsley, chopped

Directions

• Add oil to a large pot over medium heat. Add the onions followed by the salt. Cook, stirring occasionally, for about 30 minutes or until soft and golden.
• Add ginger and garlic. Stir to coat with the oil and let cook for a minute or so until they release their aroma. Next, stir in tomato paste and Ras El Hanout and fry for 1-2 minutes.
• Add tomatoes, broth and chickpeas, bring to a boil, then simmer for 15-20 minutes.
• Finally, add the Samabl Oelek, lemon juice and fold in parsley. Serve with (vegan) yoghurt, pita bread or a quinoa.