Surely I can’t be the only one that randomly craves stews and soups in the summer, right? There is something about a meal that requires you to just dump everything into a pot and walk away, that’s just so enticing about the busy, summer months. Obviously, I really love comforting warm meals like this in the winter month, the perfect hearty meal in a bowl, but there is also something about enjoying them in the summer, maybe on an unseasonably cool or rainy day or maybe just because those are the flavors I am currently wanting. I say give into the cravings, who cares if a hot stew seems like a crazy idea! It never is.

You guys know that most times when cooking, I opt for fresh, but when you plan to cook with beans just before mealtime and you just don’t have the time or energy to soak, cook or sprout them, good quality organic canned is always an amazing, quick option. A well stocked pantry, in my mind, is having those staple canned goods, the ones you know always work for you in a pinch. There is comfort in knowing you can always go to the pantry, grab a few items, perfect for making a wholesome, healthy and nourishing meal. Pair them up with whatever is in the fridge that needs to be eaten up and voila! If a few canned goods now and again means you actually opt for a healthy meal versus take-out, hitting a drive-thru or opting for a microwave meal, I am all about it.

Safeway and Albertsons have an amazing initiative, “Cans Get You Cooking“. Delicious recipes and meal solutions to nutrition and sustainability information, Cans Get You Cooking showcases the nutrition, freshness and flavor canned foods offer. With a well-stocked pantry —or “Cantry” (see what we did there?) — you can get through the week with creative healthy, homemade meals.

This Moroccan Chickpea Stew is a perfect weeknight meal. You can walk through the door and dinner will be on the table in just about 30 minutes. This stew has so many deep, rich aromatic flavors going on without any spicy heat. I always have homemade preserved lemons on hand, these, in my opinion are a must anytime you make Moroccan-inspired food, bringing a beautiful tangy, bright, zesty citrus flare. I also recommend adding golden raisins, when serving, their sweetness is a beautiful compliment to the spices and the tart preserved lemon. You can serve this stew over rice, quinoa or cauliflower rice, or just as is. This makes a great meatless weeknight meal, but you could also serve it as a side dish with roasted chicken, lamb, beef or some baked fish.

[print_this]Moroccan Chickpea Stew {gluten-free + vegan}
serves 4

Ingredients:

• 2 tablespoons olive oil
• 1 medium yellow or white onion, diced
• 2 cloves garlic, minced
• 1 tablespoon finely chopped fresh ginger
• 2 teaspoons ground cumin
• 2 teaspoons ground cinnamon
• 1 teaspoon ground turmeric
• 2 tablespoons tomato paste
• 2 carrots, peeled and diced
• 1 small bulb fennel, cored and thinly sliced
• 1 14.5 oz can organic diced tomatoes
• 2 cups low-sodium vegetable stock/broth
• 1/2 teaspoon salt
• 1 15 oz can organic chickpeas, or 1 1/2 cups cooked
• 2 large handfuls greens; spinach, kale, chard, etc

For Serving

• fresh cilantro, mint, parsley
• preserved lemons or fresh lemon wedge
• golden raisins
• sprouts

Instructions: 

In a large pot, heat olive oil over medium-high heat. Add the onion and sauté for 3-5 minutes. Add the garlic, fresh ginger and spices. Sauté until fragrant, about 2-3 minutes. Add the tomato paste and give it all a good stir around. Add the carrots and fennel, then the diced tomatoes and vegetable both, Add the salt (add more or less depending on if your broth is salted).

Bring to a boil, reduce the heat and cover, simmer for 15-20 minutes, until the carrots and fennel are tender with a little bite, yet. Add the chickpeas and cook for another 10 minutes. Just before serving add the greens, stir to combine, they will wilt down in just a minute or two. Taste the stew and season with additional salt, if needed.

Serve the stew topped with fresh herbs of your choice, preserved lemons, golden raisins and/or sprouts.

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This is a sponsored conversation written by me on behalf of Albertsons & Safeway. The opinions and text are all mine.