Lunch · 40 min · mediterranean

Moroccan Chickpea Stew

Mediterranean flavors, weeknight effort. Chickpeas meets crushed tomatoes in a 40-minute lunch worth keeping in rotation. Each serving lands at 765 calories with 36g of protein, so it eats like a much heavier meal. Naturally vegetarian and vegan, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 1.5 cups Chickpeas
• 1 can Crushed tomatoes
• 1/4 cup Dried apricots
• 1 tsp Cumin
• 1/2 tsp Cinnamon
• 3/4 cup Couscous

Steps

1. Heat 2 tablespoons olive oil in a heavy pot over medium heat.
2. Bloom the cumin and cinnamon 30 seconds until fragrant.
3. Add the crushed tomatoes, chickpeas, and chopped apricots.
4. Bring to a boil, then reduce to a gentle simmer.
5. Cook 25 minutes, stirring occasionally, until thick and the apricots melt into the sauce.
6. Meanwhile, steam the couscous: pour boiling water over it, cover 5 minutes, then fluff.
7. Taste the stew — it should be sweet, warmly spiced, and well salted.
8. Serve over the fluffy couscous.

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