19. Moroccan Chickpea and Vegetable Stew
Ingredients
- 2 tbs. ghee or coconut oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbs. freshly grated gingerroot
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1½ cups chopped cauliflower
- 4 cups low-sodium vegetable or chicken broth
- 1 15-oz. can coconut milk
- 1 to 2 cups filtered water
- 1 cup dry quinoa, rinsed
- 2 to 3 tbs. ras el hanout
- 1 15-oz. can chickpeas, drained and rinsed
- Sea salt and black pepper
- 3 cups chopped Swiss chard
- Toasted coconut (optional)
- Fresh cilantro (optional)
Instructions
- In a large soup pot, heat ghee or oil over medium heat. Sauté onion, garlic, gingerroot, carrots, celery, and cauliflower for five to six minutes.
- Add broth, coconut milk, water, quinoa, and ras el hanout, and bring to a simmer. Simmer for 15 minutes to allow quinoa to cook thoroughly.
- Add chickpeas and cook for an additional two to three minutes. Season with salt and pepper.
- To serve, place about a ½ cup of chopped Swiss chard in the bottom of each soup bowl and cover with soup. Stir well and allow chard to wilt. Garnish with toasted coconut or fresh cilantro, if desired.