{ Recipe } Chickpea Stew Moroccan

                   

                         1# Ingredients  

* 2 cans crushed tomatoes

* 2 cans chickpeas

* 2 ½ Tbs tomato paste

* 1 clove garlic

* 2 medium onions

* 10-12 ripe cherry tomatoes

* 2 tsp harissa

* 1 tsp cinnamon

* 1 tsp red pepper flakes

* ½ tsp chili flakes

* 100 ml vegetable stock

* 1 tsp agave

* bunch of coriander or parsley

* 2 Tbs olive oil

                             2# Instructions

Peel and chop onion and garlic into small pieces. Wash tomatoes and parsley, rince and dry chickpeas.

Heat up medium pot and add olive oil. Once the oil is hot, add onions and fry until translucent, then add garlic and spices. Stir well and make sure nothing gets burned.
Add chickpeas and cherry tomatoes, fry for about 5 minutes, then add tomato paste and agave.

Keep stiring well and make sure nothing gets burned for at least 2 minutes. Now add crushed tomatoes and vegetable stock Let it cook on high heat for 10 minutes with a lid on and then reduce heat to medium high. Let cook for another 20 minutes before you take it off the stove.


Soups and stews taste the best when they are not too hot because you then can taste all the amazing flavors.You might want to let the stew cool down a bit before serving with rice or flat bread. Just before serving, put some parsley on top of each bowl, enjoy.