OttoChef AI Logo
OttoChef AI
Sign InGet Started
Moroccan-Spiced Chickpea & Vegetable Stew

Moroccan-Spiced Chickpea & Vegetable Stew

Lunch
Prep Time
15min
Cook Time
30min
Servings
1
Calories
528
Chef's Note

For deeper flavor development, prepare this stew a day ahead and reheat before serving. The spices will have time to fully infuse, creating a more complex and aromatic dish. You can also substitute chicken with tofu for a vegetarian version while maintaining similar protein content.

Tags
Moroccan
stew
chickpeas
chicken
vegetables
one-pot
lactose-free
healthy
lunch
Ingredients

  • 3 oz chicken breast

  • 1/2 cup chickpeas, canned, drained and rinsed

  • 1 medium carrot

  • 1/2 medium zucchini

  • 1/4 medium red bell pepper

  • 1/4 medium onion

  • 2 cloves garlic

  • 1 tbsp olive oil

  • 1 tbsp tomato paste

  • 1/2 cup diced tomatoes, canned

  • 1/2 cup chicken broth, low sodium

  • 1/2 tsp ground cumin

  • 1/2 tsp ground coriander

  • 1/2 tsp paprika

  • 1/4 tsp cinnamon

  • 1/4 tsp turmeric

  • 1/8 tsp cayenne pepper

  • 1/4 tsp salt

  • 1/4 tsp black pepper

  • 1 tsp lemon juice

  • 1 tbsp fresh cilantro, chopped

  • 1 tsp fresh mint, chopped

Instructions
  • 1

    Dice the chicken breast into 1/2-inch cubes and season with a pinch of salt and pepper.

  • 2

    Dice the onion, mince the garlic, dice the carrot, zucchini, and red bell pepper into small, even pieces.

  • 3

    Heat 1 tbsp of olive oil in a medium pot over medium heat. Add the diced chicken and cook for 4-5 minutes until lightly browned on all sides.

  • 4

    Add the diced onion to the pot and sauté for 3 minutes until translucent.

  • 5

    Add 2 minced garlic cloves and cook for 30 seconds until fragrant.

  • 6

    Stir in 1 tbsp of tomato paste and cook for 1 minute, coating the chicken and vegetables.

  • 7

    Add 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp paprika, 1/4 tsp cinnamon, 1/4 tsp turmeric, and 1/8 tsp cayenne pepper. Stir to toast the spices for 30 seconds.

  • 8

    Add the diced carrot, zucchini, and red bell pepper to the pot and stir to coat with the spices.

  • 9

    Pour in 1/2 cup of diced tomatoes and 1/2 cup of chicken broth. Bring to a simmer.

  • 10

    Add 1/2 cup of chickpeas and stir to combine. Reduce heat to low, cover, and simmer for 15-20 minutes until vegetables are tender and flavors have melded.

  • 11

    Stir in 1 tsp of lemon juice and adjust seasoning with 1/4 tsp salt and 1/4 tsp black pepper, or to taste.

  • 12

    Remove from heat and garnish with 1 tbsp chopped fresh cilantro and 1 tsp chopped fresh mint before serving.

Nutrition Information (per serving)
528
Calories
33g
Protein
59g
Carbs
18g
Fat
Reviews (0)
No reviews yet

Be the first to review this recipe!