One of my most memorable vacations was the 21 day tour of Morocco–not just because of the amazing people and culture, but because of their delectable spices and distinctive cuisine.

That’s why this Spicy Vegan Moroccan-Inspired Chickpea Stew is one of my favorites.

The intense spice blend of garlic, red onions, red bell peppers,  ground cumin, smoked paprika, fresh thyme leaves, cayenne pepper (or harissa powder) and lime juice creates a rich flavorful broth for the chickpeas, crushed tomatoes, butternut squash and kale.

Harissa seasoning is key to Moroccan-inspired cooking. It’s a staple in North African cusine — a smokey, spicy blend made with chili peppers, paprika, cumin, coriander, caraway, garlic and red pepper.  This spice blend has an unforgettably intense, slow burn that will spice up any dish with a complex flavor that is more than merely chile-hot.

Chickpeas are a nutritious staple in many countries and cuisines. This spicy recipe is a delicious way to benefit from this healthy legume.

Spicy Vegan Moroccan-Inspired Chickpea Stew

Prep time: 15 minutes
Cook time: 25-30 minutes
Serves: 4

Ingredients:

2 T. extra virgin olive oil
1 small red onion, diced
2 medium carrots, diced
1 medium red bell pepper, diced
3-4 garlic cloves, chopped
Sea salt and black pepper, to taste
2 T. tomato paste
1 T. ground cumin
1 t. smoked paprika
2 T. fresh thyme leaves
¾ t. cayenne pepper (or harissa powder)
1 15-oz. can chickpeas, rinsed and drained
1 15-oz. can crushed tomatoes
2 c. butternut squash, cubed
2 c. vegetable broth or water
2 c. kale, tough stems removed and chopped
2 T. fresh lime juice

Directions:

Heat the olive oil in a large skillet over medium heat.

Add the onion, carrots, bell pepper, and garlic.

Season with salt and black pepper, to taste, and stir to combine.

Cook, stirring occasionally, until the veggies soften and develop a bit of color, around 5-6 minutes.

Add tomato paste, ground cumin, smoked paprika, fresh thyme, and cayenne pepper (or harissa powder for a more authentic flavor).

Stir to combine and continue cooking until the spices become really fragrant, approximately 1-2 minutes.

Add the chickpeas, crushed tomatoes, butternut squash, and vegetable broth.

Season with another layer of salt and black pepper, if desired.

Simmer, stirring occasionally, for 15-20 minutes or until the butternut squash is fork tender.

Stir in the chopped kale and cook, stirring occasionally, just until it wilts, approximately 1-2 minutes.

Remove from heat and stir in the lime juice.

Taste and adjust seasonings, as desired, before serving.

Enjoy!

Have you made Moroccan-inspired dishes?

Share your thoughts and comments with us.

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“Shared on the Homestead Blog Hop #311”