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Vegetarian: Moroccan Stew
Ingredients
- Ingredients
- 1 tablespoon olive oil
- 1 white or yellow onion, chopped
- 4 cloves garlic, finely minced
- 2 pounds chopped plum tomatoes, or 1 28-ounce can whole, peeled tomatoes*
- 1-2 teaspoons sugar (to taste, will vary based on level of acidity and whether you use fresh or canned tomatoes)
- 1/2 teaspoon salt (adjust to taste)
- 1 teaspoon ground cumin
- 3/4 teaspoon ground ginger (substitute 1 1/2 teaspoons fresh, minced or grated ginger)
- 1/4 teaspoon cinnamon
- 1/8 teaspoon freshly ground black pepper
- 1 small pinch ground cloves
- 2 cups low sodium vegetable broth or water (480ml)
- 1 tablespoon tahini (substitute cashew butter or a few tablespoons plain non-dairy yogurt)
- 3 cups cooked chickpeas (480g, or two 15-ounce / 425g cans, drained and rinsed)
- 2 teaspoons red wine vinegar
- cooked couscous, bulgur wheat, quinoa, brown rice, pita or other flatbread, or toast, for serving
- fresh chopped parsley leaves, for serving (optional)
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