This Moroccan-style stew brings warm spices, chickpeas, and sweet-tart cherries together in one pot. Serve it over rice and top with herbs and almonds. It’s flavorful, comforting, and easy to love.
Ingredients
- 1 tbsp (15 ml) extra virgin olive oil
- 1 cup (160 g) diced white onion
- ½ tsp sea salt plus more to taste
- 1 tbsp (9 g) minced garlic
- 3 medium carrots (about 6 inches [15 cm] long), cut into thin coins
- ¾ tsp ground turmeric
- 2 tsp (5 g) ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1 (15-oz [425-g]) can fire-roasted crushed tomatoes with liquid
- 2 cups (480 ml) vegetable stock
- 3 tbsp (22 g) chopped dried cherries
- 2 (15-oz [425-g]) cans chickpeas drained and rinsed
- Juice from ½ lemon
- 4 cups (740 g) cooked rice
- A handful of flaked almonds
- A small handful of fresh cilantro or parsley
Instructions
- Add the olive oil to a large pot or skillet and warm over medium heat. When the oil is hot, add the onion and salt. Sauté until softened, about 4 to 5 minutes.
- Add the garlic, carrots, turmeric, cumin, coriander and cinnamon to the pot. Cook for 3 to 4 minutes. Add the tomatoes and vegetable stock. Bring to a simmer, cover the pot with a fitted lid and let it cook for 20 minutes.
- Stir in the cherries and chickpeas. Continue to cook for 5 minutes without the lid. Squeeze the lemon juice over the top of the stew.
- Taste and season with more salt if needed. Serve divided among bowls with a side of rice. Top with flaked almonds and fresh herbs.