In a dutch oven, heat oil over medium-high heat. Add onion; cook and stir 2 minutes. Add garlic; cook and stir 2 minutes. Stir in seasoning; cook 1 minute. Add tomatoes and 1/2 cup water; heat to a simmer. Reduce heat to medium-low; cover and cook 15 minutes. Add chickpeas and raisins; cover and cook 5 minutes, stirring occasionally. Stir in salt to taste. Makes about 6 cups.
Divide into 4 bowls; sprinkle with cashews.
Pump up the protein: Serve with chicken strips sprinkled with additional Moroccan blend seasoning.
Ingredients
Directions
In a dutch oven, heat oil over medium-high heat. Add onion; cook and stir 2 minutes. Add garlic; cook and stir 2 minutes. Stir in seasoning; cook 1 minute. Add tomatoes and 1/2 cup water; heat to a simmer. Reduce heat to medium-low; cover and cook 15 minutes. Add chickpeas and raisins; cover and cook 5 minutes, stirring occasionally. Stir in salt to taste. Makes about 6 cups.
Divide into 4 bowls; sprinkle with cashews.