Moroccan-Style Chickpea & Tomato Stew

Name: Moroccan-Style Chickpea & Tomato Stew with Lemony Yogurt & Garlic Pitas
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 3 oz Carrot; 3 Egg; 1 Chickpeas; 1 Tomato; 1 Onion; 2 unit Whole Wheat Pitas; 1 tbsp Paprika; 1 tsp Cumin; 14 oz Canned Tomatoes; 1 Lemon; 2 tbsp Greek Yogurt; 1 tsp Red Pepper Flakes; 1 tsp Garlic Powder; 1/4 oz Cilantro; 1 Ginger; 1 tsp Granulated Sugar, tsp; tsp Salt, tsp; tsp Black Pepper, tsp; 2 tsp Olive Oil, tsp

with Lemony Yogurt & Garlic Pitas

By Recipe0 System

We can’t get enough of the aromatic, richly-spiced flavors of Moroccan cuisine—so we’re channeling them into a steamy, hearty stew that’s sure to warm you from the inside out. Carrot, onion, and chickpeas are seasoned with garlic powder, earthy cumin, spicy chili flakes, fresh ginger, umami-packed tomato paste, and a smoky cinnamon paprika spice blend, then simmered in a tomato broth until thickened. It’s all dolloped with lemony yogurt and served with garlicky toasted pitas for dipping, because you won’t want to let a drop of this stew go to waste.

Mediterranean

African

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

3 oz Carrot
3 Egg
1 Chickpeas
1 Tomato
1 Onion
2 unit Whole Wheat Pitas
1 tbsp Paprika
1 tsp Cumin
14 oz Canned Tomatoes
1 Lemon
2 tbsp Greek Yogurt
1 tsp Red Pepper Flakes
1 tsp Garlic Powder
1/4 oz Cilantro
1 Ginger
1 tsp Granulated Sugar, tsp
tsp Salt, tsp
tsp Black Pepper, tsp
2 tsp Olive Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to middle position and preheat oven to 400 degrees. Wash and dry all produce.

Trim, peel, and finely dice carrot. Halve, peel, and finely dice half the onion (whole onion for 4 servings). Peel and mince ginger. Drain chickpeas (no need to rinse). Roughly chop cilantro.
2

Heat a drizzle of olive oil in a medium pot over medium-high heat. (Use a large pot for 4 servings.) Add carrot, diced onion, and a big pinch of salt. Cook, stirring occasionally, until just softened, 4-6 minutes.
3

Stir in ginger, cumin, Cinnamon Paprika Spice, half the garlic powder (you’ll use the rest later), and a pinch of chili flakes if desired. Cook, stirring, for 30 seconds.

Stir in tomato paste and chickpeas. Cook, stirring, for 1 minute.
4

Add diced tomatoes, stock concentrates, 1½ cups warm water (3 cups for 4 servings), half the cilantro, ½ tsp sugar (1 tsp for 4), pepper, and a couple big pinches of salt to pot. Bring to a boil, scraping up any browned bits from bottom of pot.

Reduce heat to medium low and simmer until thickened, 10-12 minutes. TIP: The stew should be fairly thick— if you prefer it a bit brothier, add water 1 TBSP at a time until it reaches desired consistency.
5

While stew simmers, zest and quarter lemon.

In a small bowl, combine yogurt, a squeeze of lemon juice, and a pinch of lemon zest. Season with salt.

Place pitas on a baking sheet; brush or drizzle with olive oil. Sprinkle with remaining garlic powder and salt.

Toast on middle rack of oven until golden, 3-5 minutes.
6

Stir a squeeze of lemon juice and a pinch of remaining lemon zest into stew. Taste and season with salt, pepper, and more lemon juice and zest if desired.

Divide stew between bowls and top with lemony yogurt and remaining cilantro. Serve garlic pitas on the side. (TIP: Tear off and dip in pieces while you eat!) Serve with any remaining lemon wedges on the side.

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