Moroccan Spiced Chickpea Stew

Instructions

1. Step 1

   Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook, stirring occasionally, until the onion softens.

   Timer: 6 min (fixed)

   Ingredients used: 2.0 piece Carrot, 30.0 ml Olive Oil, 1.0 piece Onion

   Cookware: large pot, wooden spoon

2. Step 2

   Add the garlic, cumin, coriander, paprika, cinnamon, and cayenne pepper. Stir over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 0.5 gr Cayenne Pepper, 12.0 gr Garlic, 1.0 gr Ground Cinnamon, 4.0 gr Ground Coriander, 4.0 gr Ground Cumin, 2.0 gr Paprika

   Cookware: large pot, wooden spoon

3. Step 3

   Stir in the tomatoes, vegetable stock, sweet potatoes, chickpeas, raisins, salt, and black pepper. Increase to high heat and bring the stew to a boil.

   Timer: 5 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 480.0 gr Chickpea, 40.0 gr Raisin, 5.0 gr Salt, 2.0 piece Sweet Potato, 400.0 gr Tomato, 500.0 ml Vegetable Stock

   Cookware: large pot, wooden spoon

4. Step 4

   Reduce to low heat, partially cover the pot, and simmer until the sweet potatoes are tender.

   Timer: 20 min (fixed)

   Cookware: large pot

5. Step 5

   Uncover and simmer over medium heat, stirring occasionally, until the stew reaches a thick but spoonable consistency.

   Timer: 5 min (fixed)

   Cookware: large pot, wooden spoon

6. Step 6

   Remove the pot from the heat. Stir in the lemon juice and cilantro, then taste and serve hot.

   Ingredients used: 10.0 gr Cilantro, 30.0 ml Lemon Juice

   Cookware: large pot, wooden spoon