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Hearty Moroccan Chickpea and Date Stew with Herbed Quinoa
Savor the rich flavors of a Moroccan-inspired chickpea and date stew paired with herbed quinoa for a cozy, nutrient-dense meal.
Warm your soul with this hearty Moroccan Chickpea and Date Stew, a perfect fusion of sweet and savory flavors that transport you to North Africa with every bite. This stew is not only a feast for the senses but also a nutritional powerhouse, packed with fiber-rich chickpeas, potassium-rich dates, and a vibrant array of spices known for their anti-inflammatory benefits. A deliciously unique twist on traditional stews, this recipe is sure to become a cozy favorite.
What sets this stew apart is its unexpected blend of ingredients. The natural sweetness of dates melds beautifully with the earthiness of chickpeas and the aromatic spices. Paired with herbed quinoa, this dish delivers a complete protein source, making it an ideal meal for vegetarians and meat-lovers alike. Whether you're seeking a plant-based option or simply looking to diversify your weeknight dinners, this recipe promises warmth and wellness in every spoonful.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
40 mins
Total Time
60 mins
Servings
4
Calories
480 kcal
per serving
Cuisine
Chinese
Savor the rich flavors of a Moroccan-inspired chickpea and date stew paired with herbed quinoa for a cozy, nutrient-dense meal.
Ingredients
- • olive oil: 2 tablespoons
- • onion: 1 large, diced
- • garlic: 3 cloves, minced
- • ginger: 1 tablespoon, grated
- • ground cumin: 1 teaspoon
- • ground coriander: 1 teaspoon
- • smoked paprika: 1 teaspoon
- • cinnamon stick: 1
- • chickpeas: 2 cups, cooked and drained
- • dates: 1 cup, pitted and chopped
- • tomatoes: 2 large, diced
- • vegetable broth: 4 cups
- • kale: 2 cups, chopped
- • lemon juice: 2 tablespoons
- • salt: to taste
- • pepper: to taste
- • quinoa: 1 cup, rinsed
- • water: 2 cups
- • parsley: 1/4 cup, chopped
- • mint: 1/4 cup, chopped
Instructions
- 1 Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the garlic and ginger, cooking for an additional 2 minutes until fragrant.
- 2 Add the ground cumin, coriander, smoked paprika, and cinnamon stick to the pot. Stir to coat the onions and cook for another minute to release the spices' aromas.
- 3 Stir in the chickpeas, dates, and diced tomatoes. Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 25 minutes, allowing the flavors to meld.
- 4 While the stew simmers, prepare the quinoa. In a medium saucepan, bring the water to a boil, add the quinoa, and reduce the heat to low. Cover and cook for 15 minutes until the quinoa is fluffy and the liquid is absorbed.
- 5 Add the chopped kale to the stew and cook for another 5 minutes until wilted. Stir in the lemon juice and season with salt and pepper to taste.
- 6 Fluff the cooked quinoa with a fork, then mix in the chopped parsley and mint. Serve the stew hot, ladled over a bed of herbed quinoa for a complete meal.
Serving Suggestions
- • Serve this comforting stew with a side of warm, crusty whole grain bread to soak up the rich broth. A fresh green salad with a citrus vinaigrette complements the stew's sweet and savory flavors beautifully. Pair with a glass of chilled herbal iced tea to enhance the meal's refreshing undertones. For an additional burst of flavor, garnish each bowl with a dollop of yogurt or a sprinkle of toasted almonds. These additions not only add texture but also balance the stew's rich flavors with a creamy or nutty finish.
Storage Tips
Store any leftover stew in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the stew in individual portions for up to 3 months. When reheating, add a splash of vegetable broth or water to maintain the stew's consistency and flavor. The quinoa should be stored separately from the stew to prevent it from becoming soggy.
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