Moroccan Olive and Chickpea Stew

Name: Moroccan Olive and Chickpea Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: New Zealand
Ingredients: 1 can chickpeas, drained and rinsed; 1/2 cup Truffle Infused Olives; 2 tomatoes, diced; 1 onion, chopped; 2 cloves garlic, minced; 1 tsp cumin; 1 tsp paprika; 1/2 tsp cinnamon; 2 cups vegetable broth; Fresh cilantro for garnish

A recipe for moroccan olive and chickpea stew, featuring 1 can chickpeas, drained and rinsed.

Total time 45 minutes

Servings 4 servings

Ingredients

1 can chickpeas, drained and rinsed
1/2 cup Truffle Infused Olives
2 tomatoes, diced
1 onion, chopped
2 cloves garlic, minced
1 tsp cumin
1 tsp paprika
1/2 tsp cinnamon
2 cups vegetable broth
Fresh cilantro for garnish

Instructions

Cook the Aromatics: Heat a pot over medium heat. Add the onion and garlic, cooking until softened.
Add Spices and Vegetables: Stir in cumin, paprika, cinnamon, tomatoes, chickpeas, olives, and vegetable broth. Bring to a boil.
Simmer the Stew: Reduce heat and simmer for 20-25 minutes, until thickened.
Serve: Garnish with fresh cilantro and serve with couscous or bread.