Moroccan Chickpea Stew with Red Cabbage

This recipe takes a bit more prep time but once you have everything chopped it is simple, quick and tasty. If you have the time, soak some dried chickpeas overnight but, in all honesty, 2 cans of chickpeas will work just fine. I serve the stew and red cabbage with Tahini sauce (one of my favorite discoveries from my time in Tel Aviv, the base of which you can find in most middle eastern stores) but you could also use a fresh greek yogurt or the cashew lime sour cream mentioned in one of the earlier posts. This recipe will easily feed four people. You may still have left overs.


Moroccan Chickpea Stew with Red Cabbage (based on a recipe from Coconut and Quinoa)

  • 6 cups cubed/sliced root veggies such as squash, sweet potato, beets, etc. (cut into small pieces)
  • 3 tablespoons extra virgin olive oil, divided
  • Sea salt
  • Black pepper
  • 2 medium onions, chopped
  • 8 large cloves garlic, finely chopped
  • 1/2 small bunch flat leaf parsley, stems attached
  • 1 1/2 teaspoons of ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon za’atar (a middle eastern spice that you can generally find in a whole foods spice section–if you can’t find it, you can leave this spice out or make your own: click here for recipe)
  • 3 medium carrots, sliced into small piece
  • 2 cups water
  • 1/2 veggie bouillon cube
  • 1 28oz can of crushed tomatoes
  • 2 cups cooked chickpeas (about two drained cans)
  • 5 teaspoons of harissa paste or more to taste (harissa paste is a North African/Tunisian paste that can usually be found in the middle eastern area of your super market–if not, this link will lead you to a harissa paste recipe: click here)
  • 2 cups dried quinoa
  • 1/2 cup raisins
  • 1/2 head red cabbage
  • 3 tablespoons raw apple cider vinegar or brown rice vinegar
  1. Finely slice cabbage. Place in a bowl, add 3/4 teaspoon of sea salt and vinegar and use your hands to mix thoroughly for a couple of minutes. If you are planning on eating the cabbage over the next few days, add little extra salt and vinegar to keep the flavor bright as it marinates. Be sure to store it in a closed jar.
  2. Place two cups of quinoa into a small sauce pan with three cups of water. Cover and bring to a boil. Lower the heat and let it simmer until the quinoa is cooked through (about 10 to 15 minutes). Once quinoa is finished removed from heat and let cool. When the grains have cooled add the 1/2 cup of raisins and stir just before serving.
  3. While the quinoa is cooking you can start on the main stew. Preheat the oven to about 365 F or 150 C and place a parchment paper onto a baking tray. Combine the 6 cups of root veggies into a small bowl. Drizzle with 2 tbs of olive oil and a pinch of salt and pepper. Toss to cover. Place the veggies onto the baking pan and evenly spread. Bake for 30 to 35 minutes or until golden brown, string the veggies every ten or so minutes. Remove from oven and set aside.
  4. In a large skillet or pot, warm remaining olive oil over medium high heat. Add the onions and a pinch of salt and pepper and sauté for 3 or 4 minutes or until the onions start to become translucent.
  5. Add chopped garlic and let simmer for another minute.
  6. Finely dice the parsley stems and add to the mixture. Keep the parsley leaves aside for later use.
  7. Add cumin, paprika, carrots and 1 cup of water with half of the bouillon cube to the onion mixture and bring to a boil over high heat. Reduce heat to low, cover and simmer for 5-7 minutes or until carrots are tender.
  8. Add tomatoes and chickpeas and simmer for 5 more minutes.
  9. Stir in harissa paste, parsley leaves, remaining cup of water and the left over bouillon. Continue simmering uncovered for another few minutes until the water has mostly evaporated.
  10. Take off the heat and mix in the roasted root veggies.
  11. To serve, place the stew on top of the quinoa/raisin mix and add a spoonful the pickled cabbage to the side. Drizzle the tahini (or topping of your choice) on top.

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