The word ‘Moroccan’ on a recipe always conjures up the subtle aroma of cumin with the sweetness of dates and prunes and a little kick of spiciness. This easy, tasty, Moroccan Chickpea & Date Stew fits the bill perfectly. Serve it with whole wheat couscous or brown rice for a perfect quick supper. Its different flavors can tempt a jaded chemo palate into trying something new.
- Heat 1 teaspoon of olive oil in a deep wide skillet over medium-high heat. Add the chickpeas and cook, stirring occasionally until evenly browned, about 7 minutes. Remove the chickpeas with a slotted spoon. Set aside.
- Add the remaining 1 tablespoon of olive oil to the pan. Add the onions and cook until tender and beginning to brown, about 5 minutes. Add the ground ginger, cumin, turmeric, and cayenne. Stir well for 1 minute. Add the chopped tomato, and cook until they turn orangey red, about 8 minutes.
- Add in the dates, chickpeas, and broth. Bring to a boil, then simmer covered for 20 minutes.
- Stir in the spinach and cook for another 3 minutes. Serve in bowls over Basic Couscous, top with chopped almonds, parsley, and cilantro.
- 1 teaspoon plus 1 tablespoon olive oil, divided
- 1 (14 ounce) can chickpeas, drained and rinsed
- 1 onion, quartered and thinly sliced
- 1 tablespoon freshly ground ginger
- ½ teaspoon ground cumin
- ¼ teaspoon ground turmeric
- ⅛ teaspoon ground cayenne pepper, or to taste
- 7 ounces canned chopped tomato
- 1 cup broth or water
- 4 dates, pitted and chopped
- 2 cups packed baby spinach
- ¼ cup chopped roasted almonds
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons chopped fresh cilantro or mint