Moroccan Chickpea Tomato Stew

• Vegan

• Produce

  • 3 cups Chickpeas, Cooked
  • 1 tsp Coriander, ground
  • 4 cloves Garlic
  • 2 lbs Plum tomatoes
  • 1 White or yellow onion

• Condiments

  • 1 tbsp Tahini

• Pasta & Grains

  • 1 Couscous, Cooked

• Baking & Spices

  • 1/4 tsp Cinnamon
  • 1/4 tsp Cloves, ground
  • 1/2 tsp Red pepper flakes
  • 1 tbsp Sugar

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 2 tsp Red wine vinegar

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Liquids

  • 2 cups Vegetable broth or water, low-sodium

Found on thefullhelping.com

Description

Ingredients

• 1 tablespoon olive oil
• 1 white or yellow onion, diced
• 4 cloves garlic, minced
• 2 pounds plum tomatoes, chopped (or 1 28-ounce can crushed or diced tomatoes)
• 1-2 tablespoons sugar (to taste, will vary based on level of acidity and whether you use fresh or canned tomatoes)
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon crushed red pepper flakes
• ¼ teaspoon ground cloves
• ¼ teaspoon cinnamon
• 2 cups low sodium vegetable broth or water
• 1 tablespoon tahini
• 3 cups cooked chickpeas (2 cans chickpeas, drained and rinsed)
• 2 teaspoons red wine vinegar
• Cooked couscous, bulgur wheat, quinoa, brown rice, whole wheat pita triangles, or toast, for serving

Directions

• Heat the olive oil in a large pot over medium heat. When the oil is shimmering, add the onion. Cook onion for five minutes, stirring now and then, or until the onion is soft and clear. Add the garlic and cook for 2 more minutes, stirring frequently and adding a tablespoon or two of water if the garlic starts to stick.
• Add the tomatoes, sugar (starting with 1 tablespoon -- you can add more if you need to), coriander, cumin, red pepper flakes, cloves, and cinnamon. Cook tomatoes, stirring frequently, for 10 minutes, or until theyre thickening up and very bubbly. Add the broth or water, lower the heat to a simmer, and cook, uncovered, for another 10 minutes
• Stir in the tahini and use an immersion blender to blend the soup partially, so that some pieces of tomato are still visible but the mixture is thick and resembles a chunky soup (you can also transfer half of the mixture to a standing blender and blend till smooth, then return it to the pot). Stir in the chickpeas and vinegar. Cook for another 5 minutes, taste the stew, and adjust seasonings as desired. Serve the stew with a grain of choice and a sprinkle of parsley or cashew cream, if you like.