Moroccan Chickpea Stew with Fresh Bread for Dipping
Ingredients
- 28 oz crushed tomatoes
- 1 tsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 carrots, diced
- 1 Tbl maple syrup
- 1 Tbl Hungarian paprika
- 1 tsp kosher salt
- 1 tsp ground cumin
- Handful cilantro minced
- 15 oz chickpeas drained
- 15 oz red kidney beans drained
Preparation
Saute the onion and garlic in the oil for 1-2 min
Add the spices and cook for 30 seconds
Add the rest of the ingredients and bring to a simmer
Cover and reduce heat
Cook until carrots are soft
Squeeze a lime on top and serve
Great with a bread for dipping or on top of rice or couscous