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Moroccan Chickpea Stew

Print Recipe
Course Soups, Chilis & Stews
Servings 6 Servings

Ingredients
  

  • preferred oil enough to coat bottom of pan
  • 1 onion chopped
  • 0.5 teaspoon salt
  • 6 cloves garlic peeled and chopped
  • 2 summer squashes
  • 2 tablespoons Ras el Hanout see link below for recipe
  • 1 can diced tomatoes 14.5 oz can
  • 3 cans chickpeas drained, 14.5 oz cans
  • 4 cups vegan broth
  • salt to taste
  • 1 bunch fresh spinach

Instructions
 

  • Heat the oil in a large pot.  Add the chopped onion and salt.  Cook it down for 20 minutes, stirring occasionally.  Add garlic and Ras el hanout and cook, stirring often, for two more minutes.  Add the tomatoes, chickpeas, squash, and broth and simmer for 15 minutes. Before serving, stir in the spinach and just let it wilt.  Taste before adding salt.  (Recipe #584)