Moroccan Stew

Moroccan Stew

Serves 8


A note about gluten: When gluten-free chicken broth is used, this recipe is gluten free.

1 tbsp. Kowalski's Extra Virgin Olive Oil
½ cup diced red onion
1 yellow bell pepper, stemmed, seeded and diced
1 tsp. Kowalski's Ground Cinnamon
1 tsp. Kowalski's Ground Ginger
1 tsp. Kowalski's Ground Organic Cumin
1 tsp. kosher salt
½ tsp. freshly ground Kowalski's Black Peppercorns
¼ tsp. Kowalski's Cayenne Pepper
4 cups chicken broth
28 oz. canned crushed tomatoes
½ lb. Kowalski's Signature Kansas City Style BBQ Smoked Pulled Chicken (from the Meat Department)
15 oz. canned chickpeas, rinsed and drained
⅓ cup (about 10) diced dried apricots
1 tbsp. Kowalski's Pure Honey
2 tbsp. freshly squeezed lemon juice
- mashed potatoes, for serving
- garnishes, to taste: toasted sliced almonds, freshly grated lemon zest and chopped fresh Italian parsley
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  1. Heat oil in a large, deep pot over medium-high heat. Add onions and bell pepper; cook until soft and onions are translucent (6-9 min.).
  2. Add next 6 ingredients (through cayenne pepper); cook and stir until fragrant (1-2 min.).
  3. Stir in broth. Add next 5 ingredients (through honey); bring to a boil.
  4. Reduce heat to low; simmer, uncovered, until chickpeas are tender and soup is thoroughly hot (about 20 min.).
  5. Stir in lemon juice.
  6. Serve over mashed potatoes; garnish to taste.


Tasty Tip:

  • This recipe features plenty of heat from cayenne pepper to contrast the sweetness of the BBQ meats, tomatoes, corn and apricots. If you're wary of the spice level, start with ½ the amount of dried pepper called for and work your way up, tasting until your desired flavor balance is achieved.
  • Diced smoked and uncured sausage is a great substitute for the pulled chicken in this recipe. Look for a range of varieties, including Kielbasa and Andouille, in the Meat Department.