Moroccan Food Recipes, the home of tasty Moroccan food, invites you to try Carrot and chickpea stew recipe. Enjoy our collection of traditional Moroccan Recipes and learn how to make Carrot and chickpea stew.
Takes: 10 mins to prepare and 35 mins to cook
1tsp vegetable bouillon or 1 stock cube
5-6 strands of saffron (optional)
2tbsp sunflower oil
½ small butternut squash, peeled, deseeded, diced
1 onion, sliced
2 garlic cloves, crushed
500g (1lb) Bartlett carrots, halved
1 x 400g can chopped tomatoes
pinch of dried chilli flakes
2 x 400g can chickpeas, drained
1 lime, juiced
pinch of paprika
couscous or flat bread, to serve
Dissolve the bouillon or stock cube in 300ml (½ pint) boiling water. Soak the saffron strands in the stock, if using.
Heat the oil in a large pan and fry the butternut squash and onion for 5 minutes until the onion is softened but not browned. Add the garlic, coriander and cumin and cook for 1 minute, then add the halved carrots, chopped tomatoes, chilli flakes and chickpeas. Cover and simmer for 20 minutes until the carrots are just tender.
To serve, squeeze over the lime juice and scatter over a light pinch of paprika. Serve with couscous or flat bread.