Moroccan-Inspired Chickpea Tomato Stew

thefullhelping.com

Tracy Langdon Quintrell

1 tablespoon OLIVE OIL

1 white or yellow onion, chopped

4 cloves garlic, finely minced

2 pounds chopped plum tomatoes, or 1 28-ounce can whole, peeled tomatoes

1 to 2 tablespoons sugar (to taste, will vary based on level of acidity and whether you use fresh or canned tomatoes)

¾ tsp kosher salt (or to taste)

1 teaspoon ground coriander

1 teaspoon ground cumin

½ teaspoon crushed red pepper flakes

¼ teaspoon ground cloves

¼ teaspoon cinnamon

2 cups low sodium vegetable broth or water

1 tablespoon tahini (substitute cashew butter or a few tablespoons plain non-dairy yogurt)

3 cups cooked chickpeas (2 14.5-ounce cans chickpeas, drained and rinsed)

2 teaspoons red wine vinegar

cooked couscous, bulgur wheat, quinoa, brown rice, pita or other flatbread, or toast, for serving

fresh chopped parsley leaves, for serving (optional)

Directions at thefullhelping.com

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