Moroccan Chickpea & Date Stew - Cook For Your Life- anti-cancer recipes

Moroccan Chickpea & Date Stew

1 Star2 Stars3 Stars4 Stars5 Stars (23 votes, average: 3.91 out of 5)
Loading...

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 14 ingredients

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...


Ingredients


  • 1 teaspoon plus 1 tablespoon olive oil, divided
  • 1 (14 ounce) can chickpeas, drained and rinsed
  • 1 onion, quartered and thinly sliced
  • 1 tablespoon ginger, freshly ground
  • 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  flat-leaf parsley, chopped
  • 2 tablespoons fresh cilantro or mint, chopped

Nutrition Facts

Calories

322 cals

Fat

12 g

Saturated Fat

1 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

7 g

Carbohydrates

48 g

Sugar

23 g

Fiber

11 g

Protein

10 g

Sodium

361 mg

Directions

  1. 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.
  2. 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.
  3. Add in the dates, chickpeas, and broth. Bring to a boil, then simmer covered for 20 minutes.
  4. Stir in the spinach and cook for another 3 minutes. Serve in bowls over Basic Couscous, top with chopped almonds, parsley, and cilantro.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.


Leave a Review