A while ago, my husband and I have decided that we don't want to eat meat every single day of the week, however, I am sensitive to soy, so tofu is out as a meat replacement. Cue the legumes. I discovered this yummy stew in one of my many recipes books, and just because it had raisins in it, I gave it a try. It's been a staple ever since.
Moroccan Chickpea Stew with Raisins
- 2 tsp olive oil
- 1 cup chopped onions
- 1/2 cup diced celery
- 1/2 cup diced green bell pepper
- 1 tsp minced garlic
- 2 tsp grated gingerroot
- 1 tsp cumin
- 1 tsp curry powder
- 1 tsp coriander
- 1 tsp chili powder
- 1 to 1 -½ cups vegetable broth
- 1 can (540 mL) diced tomatoes
- 1 can (540 mL) chickpeas, rinsed and drained
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup raisins
- 2 tbsp peanut butter
Heat olive oil in large pot over medium-high heat. Add onions, celery, green pepper and garlic. Cook and stir until vegetables begin to soften, about 3 minutes. Add ginger, cumin, curry powder, coriander and chili powder. Cook for 30 seconds more.
Add all the remaining ingredients, except raisins and peanut butter. Bring to a boil. reduce heat to low and simmer, covered, for 20 minutes.
Stir in raisins and peanut butter. Mix well. Simmer for 5 more minutes. Serve hot.