Créé avec l’IA
Moroccan Chickpea Stew
45 min 490 kcal par portion Facile
Ingrédients
4 Portions
- canned chickpeas400 g
- tomatoes200 g
- carrots100 g
- onion50 g
- olive oil1 tablespoon
- cumin1 teaspoon
- coriander1 teaspoon
- paprika1 teaspoon
- cinnamon1 teaspoon
Instructions
- 1
Heat the olive oil in a large pot over medium heat.
- 2
Add the chopped onion and sauté until translucent, about 5 minutes.
- 3
Stir in the cumin, coriander, paprika, and cinnamon, and cook for another minute until fragrant.
- 4
Add the chopped tomatoes and carrots to the pot, and cook for 5 minutes, stirring occasionally.
- 5
Drain and rinse the canned chickpeas, then add them to the pot.
- 6
Pour in enough water to cover the ingredients, and bring to a boil.
- 7
Reduce the heat to low, cover, and let simmer for 20-25 minutes, or until the carrots are tender.
- 8
Season with salt and pepper to taste.
- 9
Serve hot, garnished with fresh herbs if desired.
