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Recipes
Moroccan Chickpea Stew
Moroccan Chickpea Stew
Servings
4-6 servings
Prep Time
10 Minutes
Cook Time
1.5 - 2 Hours
Total Time
14 Hours
Skill Level
Easy
2 cups Founders & Farmers dried chickpeas, soaked overnight ($2.50)
Water to cover
1 tbsp salt (pantry)
2 bay leaf (pantry)
3 cloves garlic, peeled ($0.75)
2 cups Lifesmart low sodium vegetable broth ($1.60)
1 398 ml can Founders & Farmers diced tomatoes ($1.79)
3 tbsp olive oil (pantry)
1 yellow onion, diced ½-in ($1.45)
1 medium- sized carrot, diced 1/2-in ($0.53)
1” ginger, peeled & minced ($0.25)
¼ cup Al’fez harissa paste ($3.89)
2 tsp turmeric (pantry)
300g bag Cal & Gary’s Steam & Eat Kale ($3.00)
Salt to taste (pantry)
Chopped cilantro, for garnish ($0.50)
Yoghurt or sour cream, for garnish ($1.00)
How to make it
Cost Per Serving: $2.88 - $4.32
Drain & rinse soaked chickpeas & transfer to an instant pot or electric pressure cooker.
Add salt, bay leaf & garlic.
Add enough water to cover & cook on high pressure setting for 20 minutes.
Release pressure, transfer chickpea to a colander to drain & wipe instant pot dry.
On Saute Setting, heat olive oil & saute onions, carrot & ginger until onions are translucent.
Stir in Harissa, tomatoes & turmeric & cook another 1-2 minutes.
Add chickpeas back to pot, stir again to coat & add enough vegetable stock to cover.
Switch to Stew Setting and allow to cook another hour to hour and a half.
Season to taste and garnish with cilantro and yoghurt.
Share
2 cups Founders & Farmers dried chickpeas, soaked overnight ($2.50)
Water to cover
1 tbsp salt (pantry)
2 bay leaf (pantry)
3 cloves garlic, peeled ($0.75)
2 cups Lifesmart low sodium vegetable broth ($1.60)
1 398 ml can Founders & Farmers diced tomatoes ($1.79)
3 tbsp olive oil (pantry)
1 yellow onion, diced ½-in ($1.45)
1 medium- sized carrot, diced 1/2-in ($0.53)
1” ginger, peeled & minced ($0.25)
¼ cup Al’fez harissa paste ($3.89)
2 tsp turmeric (pantry)
300g bag Cal & Gary’s Steam & Eat Kale ($3.00)
Salt to taste (pantry)
Chopped cilantro, for garnish ($0.50)
Yoghurt or sour cream, for garnish ($1.00)
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