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.
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.
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