Do you need a new idea for Meatless Monday? Try Moroccan Chickpeas with Squash and Carrots. It’s gluten-free too.
You took one look at the recipe for Moroccan chickpeas below and said “too long, too many ingredients,” didn’t you? Didn’t you? While the recipe may look complicated, making it can be a team effort.
Divide and Conquer Moroccan Chickpeas with Squash and Carrots
Gather your team and divide up the tasks:
- One person makes the spice blend and ties up the parsley.
- A couple of people chop the vegetables, preferably the ones with the best knife skills. (I wouldn’t give this task to your six-year-old.) You could also buy pre-chopped butternut squash, carrots, zucchini, and onions to save even more time.
- Assign another person to toast the almonds. Pick the biggest showoff; they can do that pan-tossing thing and impress everyone. If you’re running out of people, the almond-toaster can be the same person who made the spice blend.
- The last person gets pot-watching duty. They add ingredients to the pot, handle the stirring, and time everything.
Dinner will be ready before you know it and everyone will be more likely to appreciate the meal because they helped cook.
There are a couple of ways to enjoy this dish:
- Serve on its own as a stew for Meatless Monday alongside a salad full of leafy greens.
- Drain off some of the liquid and have it as a side dish with grilled pork tenderloin or chicken.
Other Moroccan Dishes
Like Moroccan spices? You might also enjoy these recipes:
Moroccan Chickpeas with Squash and Carrots
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon freshly ground black pepper
- Pinch crushed red pepper
- 1/4 cup extra-virgin olive oil
- 1 large onion halved and thinly sliced
- 3 sprigs fresh parsley tied together with kitchen string
- 14.5 ounces fire-roasted diced tomatoes, undrained 1 can
- 4 cups low-sodium vegetable broth
- 1/2 pound carrots peeled and cut into 2-inch sticks (about 4 medium carrots)
- 3/4 pound butternut squash peeled, seeded, and cut into 1-inch cubes
- 2 medium zucchini cut into cubes
- 1/2 cup raisins
- 14 ounces chickpeas, rinsed and drained 1 can
- Kosher salt and freshly ground pepper
- 1/2 cup slivered almonds toasted
- In a small bowl (custard cup sized), mix together turmeric, cinnamon, ginger, pepper, and crushed red pepper. Set aside.
- Heat olive oil in stockpot over medium heat.
- Add onions and cook, stirring occasionally, until softened and beginning to caramelize, about 15 minutes.
- Stir in spice mixture and cook an additional 5 minutes.
- Add parsley, tomatoes, and broth. Bring to a boil over medium-high heat, then reduce heat to low and simmer 10 minutes.
- Add carrots and butternut squash. Increase heat to medium-high, bring to a boil, then reduce heat to low, and simmer 10 minutes.
- Add zucchini, raisins, and chickpeas. Cook until all vegetables are tender, about 10 more minutes. Season with salt and pepper to taste.
- To serve, remove parsley, ladle into bowls and sprinkle with toasted almonds.