Moroccan Spiced Carrot and Chickpea Stew with Chickpea Rice Pilaf
 
 
Makes 4 servings
Ingredients
Moroccan spiced carrot and chickpea stew:
  • 2 teaspoons olive oil
  • 1 small onion, diced
  • 4 red carrots, peeled and cut into ¼"-thick rounds (see notes)
  • 2 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • ½ teaspoon sweet paprika
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon Aleppo pepper
  • 1 15 oz. can chickpeas, rinsed and drained
  • 1 15 oz. can whole, peeled tomatoes in juice, crushed by hand
  • ½ cup vegetable broth
  • 1 pound red dandelion greens
  • pomegranate seeds and toasted slivered almonds (for serving)
Chickpea rice pilaf:
  • 8 ounces chickpea rice
  • 1 tablespoon olive oil, divided
  • ½ cup diced celery
  • ½ cup thinly sliced green onions
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon Aleppo pepper
  • ¼ cup chopped carrot tops
Instructions
Make the Moroccan spiced carrot and chickpea stew:
  1. In a large pot, heat olive oil over medium heat. Add onion and cook, stirring occasionally, until tender, about 3 minutes. Add carrots and cook, stirring occasionally, for another 3 minutes.
  2. Add next seven ingredients (garlic through Aleppo pepper) and cook until fragrant, about 30 seconds.
  3. Add chickpeas, tomatoes and vegetable broth and bring to a boil. Reduce heat to medium-low, cover and simmer for 20 minutes.
  4. Add dandelion greens and cook until just barely wilted, about 1 minute. If sauce is too thick, thin with a bit of water.
Make the chickpea rice pilaf:
  1. Cook rice according to package directions. Drain and transfer to a large bowl. Add 1 teaspoon olive oil, toss to combine and set aside.
  2. Heat remaining 2 teaspoons olive oil in a fry pan over medium-high heat. Add celery and green onions and cook, stirring occasionally, until tender, about 3 minutes.
  3. Add salt, pepper and Aleppo pepper and cook until fragrant, about 30 seconds. Transfer mixture to bowl with rice. Add carrot tops and toss to combine.
  4. Spoon the chickpea rice pilaf into bowls. Top with Moroccan spiced carrot and chickpea stew, pomegranate seeds and almonds.
Notes
You can substitute orange carrots if it's more convenient.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/moroccan-spiced-carrot-and-chickpea-stew-with-chickpea-rice-pilaf/