Moroccan Style Stew with Chickpeas and Quinoa

Jessica CarterDinner, Food, Lunch, Recipes, Snacks & SoupsLeave a Comment

This hearty flavorful stew, full of protein rich chickpeas, quinoa, and Harissa Tofu Cubes by Hodo Foods, is perfect for chilly autumn nights. A variety of spices like cumin, smoked paprika, and cinnamon make a savory dish with a hint of sweetness. Serve with your favorite steamed or sauteed vegetables, like Swiss chard, for a balanced and nutritious dish.

Moroccan Style Stew
Votes: 1
Rating: 5
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Servings
6 people
Servings
6 people
Moroccan Style Stew
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings
6 people
Servings
6 people
Ingredients
  • 1 package Harissa Tofu Cubes by Hodo Foods
  • 1 15 oz can chickpeas drained and rinsed
  • 1 15 oz can diced or crushed tomatoes
  • 2/3 cup uncooked quinoa
  • 1 cup sliced carrotts
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 3 cups vegetable broth
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • 1/2 tsp crushed red peppers optional
  • 1 tsp agave nectar
  • 1/2 tso ground turmeric
Servings: people
Units:
Instructions
  1. Add all ingredients to a large saucepan. Heat on a stove over medium-high heat and bring to a simmer. Cover with a lid and reduce heat to medium low, cooking for an additional 20 minutes, stirring occasionally. Serve with steamed greens, roasted potatoes, or a salad. Allow to cool completely and store in an air-tight container in the refrigerator for up to a week.
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Jessica Carter is the Vegan Food and Lifestyle Coach at Compassion Over Killing (COK), a national non-profit animal protection organization based in Washington, DC. Committed to making plant-based eating more accessible for all, she organizes and hosts cooking demos, develops online trainings and multimedia content for TryVeg.com, and coordinates collaborations with vegan influencers. Her recipes have been featured on FOX45 BaltimoreLet’s Talk Live, and Good Morning Washington.

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