Moroccan-Inspired Vegetable and Chickpea Stew

January 01, 2015


In a large skillet, heat the oil over medium heat. Add the shallots, carrot, bell pepper, and garlic. Cover and cook until softened, about 5 minutes.

Add the ginger, cinnamon, cumin, paprika, and turmeric and cook, stirring, for 30 seconds to bring out the flavors.

Transfer the mixture to a 4- to 6-quart slow cooker. Add the green beans, chickpeas, tomatoes, stock, and lemon juice and season with salt and pepper. Cover and cook on low for 6 to 8 hours.

About 20 minutes before serving, add the peas and dried fruit. When ready to serve, stir in the olives and sprinkle with the parsley.

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  • 1 Tablespoon olive oil
  • 3 shallots, chopped
  • 1 large carrot, chopped
  • 1 small bell pepper, chopped
  • 1 garlic clove, minced
  • 1 teaspoon peeled and minced fresh ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon turmeric
  • 8 ounces green beans, ends trimmed and cut into 1-inch pieces
  • 1 1/2 cups slow-cooked or 1 can chickpeas, drained and rinsed
  • 1 can diced tomatoes, drained
  • 1 1/2 cups vegetable stock
  • 1 Tablespoon fresh lemon juice
  • salt and pepper
  • 1/2 cup frozen peas, thawed
  • 1/2 cup mixed dried fruit (apricots, apples, prunes, raisins, etc.), chopped
  • 1/4 cup imported green olives, drained, halved, and pitted
  • 1 Tablespoon minced fresh parsley leaves
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