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Moroccan-Spiced Chickpea & Vegetable Stew (Leftover)

Moroccan-Spiced Chickpea & Vegetable Stew (Leftover)

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

This stew reheats beautifully and actually tastes even better the next day as the flavors have time to meld. For meal prep, make a double or triple batch and freeze individual portions for quick lunches. If you have harissa paste on hand, add a teaspoon for an authentic North African flavor boost.

Tags
Moroccan
stew
chickpeas
chicken
vegetables
lunch
high-protein
lactose-free
one-pot
leftovers
Ingredients

  • 3/4 cup cooked chickpeas

  • 3 oz cooked chicken breast, shredded

  • 1 medium carrot, diced

  • 1/2 medium zucchini, diced

  • 1/2 medium red bell pepper, diced

  • 1/4 cup onion, diced

  • 2 cloves garlic, minced

  • 1/2 cup diced tomatoes

  • 1/2 cup low-sodium vegetable broth

  • 1 tablespoon olive oil

  • 1 teaspoon ground cumin

  • 1/2 teaspoon ground coriander

  • 1/2 teaspoon paprika

  • 1/4 teaspoon cinnamon

  • 1/4 teaspoon turmeric

  • 1/8 teaspoon cayenne pepper

  • 1 teaspoon lemon juice

  • 1 tablespoon fresh cilantro, chopped

  • 1/4 teaspoon salt

  • 1/8 teaspoon black pepper

Instructions
  • 1

    Heat 1 tablespoon of olive oil in a medium pot over medium heat.

  • 2

    Add 1/4 cup of diced onion and cook for 3-4 minutes until softened.

  • 3

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

  • 4

    Add 1 diced medium carrot, 1/2 diced medium zucchini, and 1/2 diced medium red bell pepper. Cook for 5 minutes, stirring occasionally.

  • 5

    Add 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon paprika, 1/4 teaspoon cinnamon, 1/4 teaspoon turmeric, and 1/8 teaspoon cayenne pepper. Stir to coat vegetables and cook for 1 minute until fragrant.

  • 6

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

  • 7

    Add 3/4 cup cooked chickpeas and 3 oz shredded chicken breast. Stir to combine.

  • 8

    Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally.

  • 9

    Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, adjusting to taste.

  • 10

    Stir in 1 teaspoon lemon juice.

  • 11

    Serve hot, garnished with 1 tablespoon fresh chopped cilantro.

Nutrition Information (per serving)
528
Calories
33g
Protein
59g
Carbs
18g
Fat
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