Ingredients
For the Stew:
2 tablespoons olive oil
1 large onion, finely chopped 🧅
3 garlic cloves, minced 🧄
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon smoked paprika
4 large carrots, peeled and sliced into rounds 🥕
1 (14 oz) can diced tomatoes 🍅
1 (14 oz) can chickpeas, drained and rinsed
3 cups vegetable stock
1/4 cup raisins or dried apricots, chopped (optional)
Salt and black pepper to taste
For Garnishing:
1/4 cup fresh cilantro, chopped 🌿
Lemon wedges 🍋
Directions
1. Sauté the Aromatics:
Heat olive oil in a large pot over medium heat.
Add the onion and sauté until softened, about 5 minutes.
Stir in the garlic, cumin, coriander, turmeric, cinnamon, cayenne (if using), and smoked paprika. Cook for 1–2 minutes until fragrant.
2. Build the Stew:
Add the sliced carrots, diced tomatoes, chickpeas, and vegetable stock to the pot.
Bring to a boil, then reduce the heat to a simmer.
3. Simmer:
Cover and cook for 20–25 minutes, stirring occasionally, until the carrots are tender.
Stir in the raisins or dried apricots if using, and season with salt and black pepper to taste.
4. Serve:
Ladle the stew into bowls and garnish with fresh cilantro.
Serve with lemon wedges for a zesty touch and warm flatbread or couscous on the side.
Tips for the Best Stew:
Add a pinch of saffron for an extra layer of authenticity.
For a creamier texture, mash a few chickpeas into the broth while simmering.
This stew tastes even better the next day, as the flavors deepen over time.
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Servings: 4
