In search of a delicious dish to whip up at a moment’s notice? Give this recipe for Moroccan spiced carrot and chickpea stew with chickpea rice pilaf a go. The plant-based pairing comes together quickly and packs a flavor (and protein) punch!
Moroccan spiced carrot and chickpea stew with chickpea rice pilaf features a double dose of garbanzo beans and plenty of fresh produce, including red bunch carrots, red dandelion greens and green onions from Cal-Organic Farms. Add some spices and canned tomatoes to the mix, and you’ve got yourself a healthy and satisfying meal. And for a pop of crunch and color, sprinkle on pomegranate seeds and sliced almonds.
While exquisite as is, Moroccan spiced carrot and chickpea stew with chickpea rice pilaf is endlessly customizable. Sub in spinach or lacinato kale and parsley for the dandelion greens and carrot tops. Be generous with the garnishes – think dried currants, golden raisins or marinated olives. You get the idea. Now start cooking!
Recipe adapted from Occasionally Eggs.
- 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)
- 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
- 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.
- Add next seven ingredients (garlic through Aleppo pepper) and cook until fragrant, about 30 seconds.
- Add chickpeas, tomatoes and vegetable broth and bring to a boil. Reduce heat to medium-low, cover and simmer for 20 minutes.
- Add dandelion greens and cook until just barely wilted, about 1 minute. If sauce is too thick, thin with a bit of water.
- Cook rice according to package directions. Drain and transfer to a large bowl. Add 1 teaspoon olive oil, toss to combine and set aside.
- 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.
- 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.
- Spoon the chickpea rice pilaf into bowls. Top with Moroccan spiced carrot and chickpea stew, pomegranate seeds and almonds.
