Moroccan

Fennel and Thyme Moroccan Chickpea and Vegetable Stew

Name: Fennel and Thyme Moroccan Chickpea and Vegetable Stew
Total time: 37 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 500g pumpkin, peeled and cubed; 200g chickpeas, cooked; 1 onion, finely chopped; 2 cloves garlic, minced; 1 tsp ground cumin; 1 tsp ground coriander; 100ml vegetable broth; Salt to taste; 2 tbsp olive oil; 1/2 tsp turmeric; 1/2 tsp paprika; 1/2 tsp fennel seeds; 1 tbsp fresh thyme

Introduces a sweet, aromatic flavor with a hint of herbal freshness.

37 minutes4 servings

Method

Crush fennel seeds and mix into the dough, and stir thyme into the stew before serving.
Heat olive oil in a pot over medium heat. Sauté onion and garlic until soft.
Add pumpkin and spices, stir to coat. Cook for 5 minutes.
Stir in chickpeas and broth. Bring to a simmer.
Cook 15-20 minutes until pumpkin is tender. Season with salt.

Soups Vegetarian Mains

Read in another language

More Moroccan recipes →