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

Moroccan Chickpea & Date Stew

4.1
Rated 4.1 out of 5
4.1 out of 5 stars (based on 34 reviews)
Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 14 ingredients

This easy Moroccan Chickpea & Date Stew appeals to the senses with the subtle aroma of cumin, sweetness of dried fruit, and a little kick of spice. Its flavors can tempt a jaded chemo palate...

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 grated
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground turmeric
  • ⅛ teaspoon ground cayenne pepper, or to taste
  • 7 ounces canned chopped tomato
  • 1 cup vegetable 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
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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

*per serving

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 tablespoon of olive oil to the pan.  Add the onions and cook until tender and beginning to brown, about 5 minutes. Add the ginger, cumin, turmeric, and cayenne. Stir well for 1 minute. Add the chopped tomato, and cook until 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

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians 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, and the American Institute for Cancer Research and the American Cancer Society

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