Name: Moroccan Chickpea and Vegetable Stew
Total time: 1 h
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 1 large onion (250 g), chopped; 1 tsp garlic powder; 3 medium carrots (200 g), diced; 1 medium sweet potato (300 g, peeled), in ¾-inch cubes; 1 red bell pepper (150 g), diced; 2 tbsp tomato paste, no salt added; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp paprika; 1 tsp ground turmeric; ½ tsp ground cinnamon; ½ tsp ground ginger; ½ tsp black pepper; 1 can (14.5 oz) no-salt-added diced tomatoes, with the juice; 2 cans (15 oz each) no-salt-added chickpeas, rinsed and drained; 3 cups water; ¼ cup (40 g) dried apricots, chopped; 4 cups (100 g) chopped kale, stems removed; 3 tbsp lemon juice; ¼ cup (15 g) chopped parsley; ½ tsp salt

Ingredients

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2 tbsp olive oil
1 large onion, chopped
1 tsp garlic powder
3 medium carrots, diced
1 medium sweet potato (300 g, peeled), in ¾-inch cubes
1 red bell pepper, diced
2 tbsp tomato paste, no salt added
2 tsp ground cumin
2 tsp ground coriander
1 tsp paprika
1 tsp ground turmeric
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp black pepper
1 can (14.5 oz) no-salt-added diced tomatoes, with the juice
2 cans (15 oz each) no-salt-added chickpeas, rinsed and drained
3 cups water
¼ cup dried apricots, chopped
4 cups chopped kale, stems removed
3 tbsp lemon juice
¼ cup chopped parsley
½ tsp salt

Method

Nutrition

Estimated

Per bowl (about 1½ cups) · serving size 1 of 6

Calories301

Total fat	7.7 g
Saturated fat	1.0 g
Sodium	276 mg
Total carbohydrate	51.5 g
Dietary fiber	13.3 g
Total sugars	at least 16.8 g (1 row carries no value)
Protein	10.9 g

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