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Moroccan Chickpea Stew


1. In a large pot, sauté onion in oil at a medium-high heat,
until softened.
2. Add spices and chickpeas and stir well. Add vegetables
and continue sautéing for another 2 minutes.
3. Add tomatoes (including liquid), water and raisins and
bring to a boil.
4. Reduce heat and simmer for approximately 40 minutes.
5. Add olives, cayenne and sea salt to taste. Garnish with
chopped parsley.
Serve and enjoy!


3 tbsp Extra virgin olive oil
1 large Yellow onion (diced)
1 tsp Cumin
1 tsp Coriander, ground
1 tsp Cinnamon
1 can(14oz) Chickpeas, canned, low sodium (drained, rinsed)
1 large Carrots (peeled, sliced into rounds)
2 medium stalk(s) Celery (diced)
1 can(s) (28oz) Diced tomatoes, canned
1/3 cup Raisins, seedless (sultana)
1/2 cup Water
1/3 cup whole Black olives (pitted)
1/4 cup Parsley, fresh (chopped, for garnish)

Chickpeas are an excellent source of plant-based protein!

Dietary servings Per Portion
Fruit 0.2
Meat Alternative 0.4
Vegetables 2.7
Energy sources
Carbohydrates 51%
Fat 38%
Protein 11%

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