Spiced Chickpea & Vegetable Stew

In response to our recent run of soggy and gloomy days, I have been looking for comfort in my soup pot. From meaty pozoles to classic chicken noodle, I have an arsenal of tested soup recipes kept on file to combat the winter blues. This week, I was craving a vegetable soup that was as nourishing as it was flavorful. Here, I have my take on a chickpea stew inspired by the warm-spiced tagines of Morocco. Colorful vegetables mingle with turmeric, ginger, and cumin, for a healthy and cozy weeknight meal.

Ingredients:

3 tablespoons olive oil

1 large yellow onion, finely chopped

4 garlic cloves, minced

2 (15-ounce) cans chickpeas, drained and rinsed

1 (28-ounce) can chopped tomatoes, with juices

1 pound Yukon gold potatoes, peeled and cut into 1-inch pieces

1 bunch flat leaf parsley, finely chopped (reserve a little for garnish)

1 bunch cilantro, finely chopped (reserve a little for garnish)

3 teaspoons fine sea salt

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon ground turmeric

1 teaspoon ground ginger

1 teaspoon ground cinnamon

¼ teaspoon cayenne, (optional)

1 medium sweet potato, peeled, halved lengthwise, cut into 1-inch pieces

3 small carrots, peeled and cut into 1-inch pieces

1 bunch fresh spinach, well washed and stemmed

Juice of half a lemon

Directions:

In a large soup pot or Dutch oven, heat the oil over medium-high heat. When the oil is shimmering, add the onions to the pan, sautéing for 5 to 8 minutes, until soft and beginning to brown around edges. Add the garlic and cook for another minute until golden and very fragrant.

Next, add the chickpeas, tomatoes with all their juices, potatoes, parsley, cilantro, salt, and dry spices, stirring to incorporate. To the pan add 3 ½ cups of water, raise the heat and bring to a boil. Cover, then turn the heat down low to maintain a gentle simmer. Cook for 20 minutes.

Stir in the sweet potato and carrots. Raise the heat again to bring to a boil, then cover and reduce heat to return to a steady simmer. Cook for another 20 minutes, then begin to test the vegetables for tenderness. You might have to continue simmering for another 8 to 10 minutes to get the vegetables to the right texture. If the stew is too thick you can thin it out with a little hot water. Next, add the spinach and cook for about 2 minutes until cooked through. Taste the stew for seasoning, adding more salt as needed. When done, take off the heat and stir in the lemon juice. Allow the stew to rest for a few minutes before serving. Garnish tops with a sprinkle of chopped parsley and cilantro.

Notes:

For ease, I used canned chickpeas for this recipe, however you could of course cook your own from dry. For this recipe, cook 1 cup of dried chickpeas using your favorite method, to yield about 3 cups cooked. If you cook your own, reserve 1 cup of the cooking liquid to include as part of the water added to the stew in the second step.

This stew comes to life with the lively mix of north African spices. To elevate the flavor a pinch of saffron would be a gorgeous addition. Alternatively, a pinch of dried sumac over the top would also add a bright unique spice note.

This is a very satisfying vegetarian dish full of vibrant colors and nutrient rich vegetables. For a richer version, you could use chicken stock instead of water. You could also serve with a dollop of strained Greek yogurt on top for a creamy note. Serve with a side of buttered rice, couscous, or grilled flatbread. Enjoy!