Sunday, January 12, 2014


This moroccan inspired chickpea stew is the perfect one pot winter meal that was created by Simon over the last year or so! If you have been reading the blog for a little while you'll remember that Simon used to post his soup recipes quite often. It's been a while and so I thought I'd post one of my favourite and perhaps one of the easiest recipes he makes. Over the christmas holidays we gave our family members a mini cookbook with some of our favourite snacks and meals and this one definitely made the list! I am fortunate enough to live with an amazing cook and fellow lover of food. A lot of people seem to think I'm the one that does all of the cooking when in fact I tend to be the one who does most of the creating and mistake making! At school these days a lot of people ask me what I'm eating and I almost always have to say...well I'm not exactly sure...Simon made it! So maybe with a few nudges I'll be getting him to write down more of his dinner recipes so I can post them on the blog this coming year! 

On a side note:
We received a ton of recipe books over the holidays and so we are having lots of fun weeding through them and testing things out bit by bit. Simon's mom gave me the new "Against All Grain Cookbook" which is well worth checking out! She also has an awesome blog. Check out her coconut milk yogurt recipe! Yum!

A note on cooking chickpeas:
If you want to make the chickpeas easier to digest buy them dried. Soak the chickpeas overnight covered in water. When ready to start cooking them drain the overnight water and place in a large pot covered in fresh water with a few pieces of kelp. Bring the pot to a boil and simmer until the chickpeas are cooked through (about an hour or so). 

Moroccan Chickpea Stew

✿ 1 medium onion (chopped)
✿ 1 butternut squash, 5 cups (cubed)

✿ 3 dashes of cinnamon
✿ 7 dried figs (de-stemmed and quartered)
✿ 2 medium tomatoes (chopped)
✿ 2 cups cooked chickpeas
✿ 2 cups chicken broth
✿ 1/4 tsp sea salt
✿ fresh cilantro to garnish
✿ optional: cooked leftover chicken pieces

1) Heat olive oil in a large pot and fry the onion for 4-5 min. on medium heat. 
2) Add the squash and cinnamon to the pot. Cook for five minutes, stirring occasionally. 
3) Add figs, tomatoes and chickpeas. Stir until evenly mixed.
4) Add the broth to the pot and increase the heat to high. Once boiling, reduce to a simmer. 
5) When the squash is cooked add salt to taste. At this point if you would like to add some cooked leftover chicken then you can do so and heat and let it cook for a few minutes. 
6) Garnish with cilantro and serve. 


Malakai (& Simon)

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