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Easy Moroccan Chickpea Stew
A one-pot vegan stew where the ras el hanout gets just 30 seconds in the hot pan to bloom before the tomatoes go in — that quick toast is what wakes up the spice blend.
Ingredients
Instructions
Saute the onion and garlic in a splash of oil over medium heat until soft and translucent, about 5 minutes.
Add the ras el hanout and cook for exactly 30 seconds, stirring constantly, until it turns fragrant, this brief toast wakes the spice blend up before the liquid goes in.
Stir in the chickpeas and crushed tomatoes.
Simmer for 20 minutes, until the stew has thickened and the chickpeas have softened further.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
