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Moroccan Chickpea Stew

Brittany Alison
  • minutes
  • Serves 6

INGREDIENTS

1

medium onion, diced

2

celery stalks, diced

1

red pepper, thinly sliced

2 tsp

ground cumin

1/2 tsp

ground cinnamon

1/2 tsp

ground ginger

1 tsp

paprika

1/8 tsp

cayenne pepper

1/4 tsp

ground pepper

1 tsp

salt

3

carrots, cut in ¼ inch rounds

1

fennel bulb, stalks removed and cut in bite sized pieces

1/2

head cauliflower, cut into florets

3 cups

cooked chickpeas

1 28 ounce can

crushed tomatoes

2 cups

vegetable broth

2 cloves

garlic, minced