No products in the cart
Ras El Hanout Moroccan Chicken Stew (Vegan Option Too)
Print
Ras El Hanout Moroccan Chicken Stew (Vegan Option Too)
We’ve made it out of the “casserole phase” of the pandemic, and now we’re trying to eat a little lighter. Plus we just got an Always Pan from Our Place, so we were itching to make a one-pot meal with it. This dish hit the spot – it’s tasty, filling and low calorie (we peg this at about 260 calories a serving for the chicken version, a bit less for vegan version). We were surprised how easy, fast and yummy it was ~ enjoy!
- Prep Time: 5
- Cook Time: 13
- Total Time: 18 minutes
- Yield: 6 servings 1x
- Category: stew
- Method: stove top
- Cuisine: Moroccan
Ingredients
Scale
- 32 ounces (1 box) chicken broth (or veggie broth)
- 1 can of chickpeas, drained and rinsed
- 1 can diced tomatoes
- 1.5 cup shredded carrots, 2-3 carrots
- 1.5 teaspoons Ras El Hanout (or curry powder would be great too)
- 2 cups cooked chicken, cubed (or 10 ounces [1 bag] of Morningstar Farms Veggie Meal Starters Chik’n Strips)
- 1.5 cups arugula
- 1/2 cup cous cous
- salt to taste
Instructions
- Bring a non stick saucepan (with lid) to medium heat, add carrots and cook for a minute or two, then add Ras El Hanout and stir to combine for 15-30 seconds until spices become fragrant. Add tomatoes, stir for another minute.
- Add broth and bring to a light simmer, then toss in the chickpeas and cooked chicken and simmer, covered for 5 minutes.
- Stir in arugula and cous cous. Remove from heat and let stand, covered, for 5 minutes.
- Add salt to taste (just a tad) before serving.
