Name: Moroccan Chickpea Stew
Cook time: 15 min
Total time: 15 min
Ingredients: 1 onion (chopped); 3 clove garlic (minced); 1-2 sweet potatoes or yams (peeled and cubed into 1 inch chunks); 19 oz. chickpeas (drained); 28 oz. diced tomatoes; 12 black Kalamata olives; 1 cup vegetable broth; 1 Tbsp. brown sugar; 2 tsp. cumin; 2 tsp. curry powder; 1 tsp. paprika; 1/2 tsp. cinnamon; 1/2 tsp. turmeric; 1/4 tsp. cayenne pepper; salt and pepper; 1 large (gallon) freezer bag or reusable silicone bag

Moroccan Chickpea Stew

onion (chopped)

garlic (minced)

potatoes

chickpeas (drained)

tomatoes

black Kalamata olives

vegetable broth

brown sugar

cumin

curry powder

paprika

cinnamon

turmeric

cayenne pepper

salt and pepper

Add all ingredients to a large resealable freezer bag. Remove excess air, seal, and freeze.

Assembly instructions:

Thaw. Simmer on the stovetop until yams are tender or cook for 2-4 hours on high in the slow cooker.

Serve with rice or thick bread for dipping.

Optional: you can serve with poached eggs on top.

Cooking instructions:

Moroccan Chickpea Stew

Cook Time: 15 minutes

Total: 15 minutes

Servings: 4

Author : Christie

Ingredients

Instructions

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