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BuffaloSpree.com's Recipe of the week: Moroccan Chickpea Stew


Well, it is February...Heart Healthy Month. Trying to stick to my New Year’s Resolutions, too. This is a variation of my daughter Nicole’s Moroccan Chickpea Stew....It will keep you warm AND healthy!


Serves 6



2 T olive oil

1 onion, diced

4 cloves garlic, minced

2 t. cumin

1 cinnamon stick

1 butternut squash, 1” dice

3/4 lb. potatoes, 1” dice

2 c. veggie broth

2 c. chickpeas, drained

14 oz. can stewed tomatoes, with juice

1 c. green olives, pitted

salt and pepper to taste

couscous on which to serve stew


To garnish:

cilantro leaves

slivered almonds

plain Greek yogurt



1. Heat oil in Dutch oven

2. Add onion, garlic, cumin and cinnamon; sauté until onions are soft

3. Add squash, potatoes-cook 3 minutes

Add broth, chickpeas, tomatoes. Bring to boil and reduce to low. Cover and simmer 10 minutes until squash and potatoes are tender.

4. Remove from heat, serve in bowls over couscous and garnish with cilantro, almonds and yogurt. 


Just so you know how healthy this really is:

276 calories/serving

9.4 g of fat, only 2.2 saturated

.5 mg cholesterol

8.6 g protein

7.9 g fiber



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