Savory Moroccan Stew on a Bed of Quinoa

This savory vegetarian stew combines some of my favorite ingredients (cinnamon and garbanzo beans) in one dish. The lemon gives a pleasant citrus-y pop. Aaaaand, I’m always looking for new ways to feature cabbage in my diet (this is one vegetable I’m trying to eat more of – check it out). The ingredient list is long, but it comes together in minutes. Bonus: you get to use cinnamon in a savory dish as opposed to something sweet (and boring).

Makes 4-5 servings.


  • 3 cups of thinly sliced cabbage (or more, depending on how much you like it)
  • 1 medium-large onion, finely minced
  • 1 carrot, sliced thinly (I used a mandolin slicer)
  • 14 oz. can of diced tomatoes (I know there is a lot of controversy about eating canned tomatoes, but Sprouts is one of the few companies who is doing something about the lining in their cans)
  • 14 oz. can of garbanzo beans
  • 2-3 tsp of lemon juice
  • 2 tsp olive oil (for cooking onions)
  • 3 cloves of garlic (minced)
  • 1 cup of water
  • 2 scallions (sliced thinly for garnish)
  • cilantro (garnish)
  • 1/4 tsp cinnamon
  • 1/4 tsp black pepper
  • 1/8 tsp chili powder
  • 1/2 tsp salt (and more, to taste)
  • 1 cup of quinoa
  • 1 cup of vegetable stock (or bouillon equivalent)

Totally optional: some people like raisins in their Moroccan food. Personally, I’m not super partial to them, so I nixed them for this recipe. Whatever works.


  1. Cook onions in a stew pot for about 5 minutes (in olive oil).
  2. Cook quinoa according to package directions. I like to use vegetable broth instead of water for extra flavor.
  3. Add some salt, the carrots, garlic and cabbage. Cook for another 2-3 minutes.
  4. Add the remaining spices, tomatoes and garbanzo beans. Cook for about 5 minutes.
  5. Add water and lemon juice. Taste test – add remaining salt (or more salt if you want).
  6. Simmer for ~20 minutes.
  7. Serve in proper bowls over the quinoa with cilantro and scallions for garnish.

As an afterthought, I think having some pita and hummus on the side would compliment this dish nicely.


Rotini with Spicy Moroccan Garbanzo Beans

I finally found a favorite, non-Italian, vegetarian, and healthy pasta dish to make! Easy as pie and so delicious. Literally, so easy to make. The only caveat is that you need quite a bit of variety of spices. But, if you cook Indian food or general Asian food regularly, you should have all of these on hand. This recipe will make about 4-6 servings. This is pretty spicy-hot, so decrease chili powder to your liking.



  • 16 oz. package of noodles (I used Hodgson Mill’s Veggie Rotini with Spinach, Tomato and Beets. Out of all the pastas I’ve tried, they are the tastiest, have the most protein per serving (8g/2 oz. dry pasta), and the least amount of sodium per serving (15 mg/2 oz. dry pasta). Special protein bonus for all us vegetarians!)
  • 15 oz. can of garbanzo beans
  • 6 oz. can of tomato paste
  • 2 cups of water
  • 1 medium sized onion
  • 3 cloves of minced garlic
  • 2 tsp. minced fresh ginger
  • 1 tsp. cumin
  • 0.5 tsp. paprika (this gets spicy when you cook it in hot oil)
  • 0.5 tsp. chili powder (nix this if you want a mild dish; the paprika cooking in hot oil is plenty spicy)
  • 1 tsp. ground coriander
  • 1.5 tsp. tumeric
  • 1-2 tsp. salt, to taste
  • cilantro for garnish
  • olive oil for cooking the vegetables


  1. Boil water and let the pasta cook. Keep an eye on it while you’re cooking the veggies.
  2. Cook the onions and garlic in the olive oil until the onions are soft.
  3. Add the spices and ginger. Cook for about 2 minutes.
  4. Stir in the garbanzo beans and cook for 5 minutes.
  5. Add the tomato paste and water. Taste the sauce and add about 1-2 tsp. salt to your liking. Also, add more chili powder at this point if it isn’t spicy enough.
  6. Allow the sauce to simmer for a bit; about 10 minutes.
  7. Toss with pasta and serve with some cilantro as garnish.