Moroccan Pumpkin and Chickpea Stew

This vegetarian recipe is full of flavor and can even be made vegan by using agave nectar instead of honey. The best part...
Contributor

Photo courtesy of Mug Meals - © 2015 by Andrew Purcell.

This vegetarian recipe is full of flavor and can even be made vegan by using agave nectar instead of honey. The best part of the stew is the chickpeas, which are packed with healthy protein, fiber, vitamins, and minerals. 

Ingredients

  • 1/4 Cup low-sodium vegetable stock
  • 1/2 Cup canned pumpkin or butternut squash purée
  • 1/2 Cup canned chickpeas, rinsed and drained
  • 1/4 Cup fresh spinach leaves, washed and patted dry
  • 1 Teaspoon honey
  • 1/8 Teaspoon ground cumin
  • 1/8 Teaspoon ground coriander
  • 1/8 Teaspoon ground cinnamon
  • 1/8 Teaspoon kosher salt
  • Toasted country bread, for serving

Directions

Combine the stock, pumpkin or squash, chickpeas, spinach, honey, cumin, coriander, cinnamon, and salt in a small bowl, then pour into a 16-oz. mug.

Cover and microwave until hot and the spinach is cooked through, two to three minutes. Serve with the bread.

Moroccan Shopping Tip

Choose raw fruits, vegetables, and meats, and unprocessed foods.

Moroccan Cooking Tip

Substitute butter for olive oil, and bake, broil, or grill instead of fry.