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Gluten-Free Moroccan Chickpea Stew

by Douglas McNish

Gluten-Free Moroccan Chickpea Stew

Moroccan Chickpea Stew from Eat Raw, Eat Well by Douglas McNish

This slightly sweet and savory dish is perfectly spiced, and I guarantee it will excite your palate. I like to serve this over Cauliflower Rice (page 274). You will need to start this recipe well ahead of time in order to accommodate soaking the chickpeas.

Makes 4 servings

  Spiral vegetable slicer, optional

  Electric food dehydrator

 12 cup       dried chickpeas, soaked                           125 mL
                         (see Tips)

12 cup        dry-packed sun-dried tomatoes,       125 mL
                         soaked (see Tips)

3 cups          chopped tomatoes                                       750 mL

2 tbsp          chopped red onion                                         30 mL

2                      cloves garlic                                                       2

2 tbsp          raw agave nectar                                             30 mL

1 tbsp          freshly squeezed lemon juice                  15 mL

1 tbsp          ground cumin                                                    15 mL

12 tsp         ground cinnamon                                               2 mL

14 tsp         ground turmeric                                                 1 mL

Pinch            fine sea salt                                                            Pinch

Pinch            freshly ground black pepper                     Pinch

Pinch            cayenne pepper                                                  Pinch

1 cup            sweet potato strips (see Tips)            250 mL

1 cup            roughly chopped cilantro leaves       250 mL

12 cup        finely diced carrot                                       125 mL

12 cup        finely diced red bell pepper                   125 mL

1.              In a food processor, process chopped tomatoes, onion, garlic, soaked sun-dried tomatoes and 14 cup (60 mL) of their soaking liquid, until smooth.

2.              Add agave nectar, lemon juice, cumin, cinnamon, turmeric, salt, pepper and cayenne and process until incorporated, stopping the machine once to scrape down the sides with a rubber spatula.

3.              Transfer to a bowl. Add sweet potato, cilantro, carrot, bell pepper and soaked chickpeas and stir well. Transfer to a shallow casserole-type dish and dehydrate at 105°F (41°C) for 30 minutes, until mixture is warmed through.



To soak the chickpeas for this recipe, combine in a bowl with 2 cups (500 mL) water. Cover and set aside in the refrigerator for at least 8 hours or overnight. Drain and rinse well under cold running water.

To soak the sun-dried tomatoes for this recipe, place in a bowl and cover with 1 cup (250 mL) water. Set aside for 30 minutes. Drain, reserving liquid.

If using a spiral vegetable slicer (often called a spiralizer) to make sweet potato strips, fit the machine with the smallest blade. Position the peeled sweet potato according to the manufacturer’s instructions and cut into thin strips. If you do not have a spiralizer, use a vegetable peeler, preferably Y-shaped, to make long, thin slices.

If you are using a dehydrator with fixed depth between the racks, divide the mixture between 4 smaller dishes that fit on the racks and use multiple racks, as necessary.