Vegan Moroccan Chickpea Stew/Gluten Free Chickpea Stew

I have been cooking from Moroccan cuisine since a while coz of my neighbour friend. She is a Moroccan and her grandma makes traditional Moroccan foods with an ease. Obviously whenever i get some free time, i dont forget to visit my neighbour to learn some Moroccan dishes from my friend or else from her grandma. I have learned Couscous, a traditional Moroccan dish from her which is our family favourite since ever i tried at home. Most of the Moroccan dishes calls for easy cooking method and their cooking style involves spices like cumin,paprika, coriander etc. If your pantry have cumin, coriander, cinnamon like spices you can dish out some succulent Moroccan dishes easily. My today's recipe is a simple stew which you can serve very well along with cooked rice or else with cooked couscous grains. If you want to serve this stew in a healthy way, serve this delicious stew along with quinoa or bulgur. With simple ingredients and cooked chickpeas, this stew makes an excellent meal to serve either for lunch or dinner.

Am running a month of blogging marathon with Protein rich dishes as theme, needless to say how healthy and nutritious this stew will be. Obviously i couldnt stop myself to post this flavourful, gluten free Moroccan chickpeas stew to go under the theme of this month's blogging marathon. If you are looking for a delicious and flavourful rich stew to relish,trust me you have to check this ultimate Moroccan stew. With handful of easy ingredients, one can make this stew quickly. Though you can add couple of vegetables, i just went with some chopped spinach,chopped carrots and cubed potatoes. If you want to prepare this stew more hearty and healthy, you can add any sort of vegetables of your choice. However chickpeas is a must and dont try to replace chickpeas with any other beans. Give a try and do let me know.

1cup Onions (diced)
4nos Garlic cloves (minced)
1cup Carrot (chopped or diced)
2nos Potatoes (cubed)
1/2cup Spinach (chopped)
1tbsp Cumin powder
1/2tsp Paprika powder
1/4tsp Turmeric powder
1can Diced tomatoes
3cups Cooked or Canned chickpeas
Chopped parsley leaves
1cup Vegetable broth
Salt
Olive oil

Heat olive oil in a large pan, add in the diced onions and saute until the onions turns transculent.

Add the diced carrots, cubed potatoes and cook for a while, add in the chopped spinach, saute for a while.

Now add the cooked chickpeas, canned tomatoes, cook again for a while.

Add in the cumin powder, paprika powder, turmeric powder, salt and bring everything boil.

Pour in the vegetable broth, water (if needed) and cook until the vegetables gets well cooked.

Add in the chopped parsley leaves and put off the stove.

Serve hot with cooked rice.

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