North African Chickpeas
Transport your taste buds to the vibrant streets of North Africa with this hearty and flavorful North African Chickpeas recipe. Packed with warming spices like cumin, coriander, cinnamon, and paprika, this plant-based dish is a celebration of bold, aromatic flavors. Tender chickpeas, sweet golden raisins, and colorful vegetables like red bell peppers and carrots simmer together in a fragrant tomato and vegetable broth, creating a dish that’s as nourishing as it is delicious. A finishing touch of fresh lemon juice and cilantro adds a bright, zesty note to this vegan one-pot meal. Quick and easy to prepare in 45 minutes, it’s perfect for a weeknight dinner and pairs beautifully with fluffy couscous or crusty bread. Loaded with protein and fiber, this dish is the ultimate combination of wholesome comfort and exotic flair.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground paprika
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon cayenne pepper
- 1 14-ounce can canned diced tomatoes (with juices)
- 2 cups vegetable broth
- 3 cups cooked or canned chickpeas, drained and rinsed
- 1 medium carrot, peeled and diced
- 1 medium red bell pepper, diced
- 0.25 cup golden raisins
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté until softened and golden, about 5 minutes.
Stir in the minced garlic and ginger, cooking for 1-2 minutes until fragrant.
Add the ground cumin, coriander, paprika, cinnamon, and cayenne pepper. Stir constantly for 30 seconds to toast the spices.
Pour in the canned diced tomatoes and vegetable broth. Stir well to combine.
Add the chickpeas, diced carrot, and red bell pepper to the pot. Stir to mix evenly.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20 minutes, allowing the vegetables to soften and flavors to meld.
Stir in the golden raisins, salt, and black pepper. Cook for an additional 5 minutes.
Turn off the heat and stir in the fresh lemon juice and chopped cilantro.
Taste and adjust seasoning if needed. Serve warm with crusty bread or over couscous.
Nutrition Facts
Calories |
1897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5262 mg | 229% | |
| Total Carbohydrate | 299.3 g | 109% | |
| Dietary Fiber | 74.3 g | 265% | |
| Total Sugars | 92.0 g | ||
| Protein | 78.0 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 676 mg | 52% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 4835 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
