Moroccan Chickpea Stew

I love cooking this because in just twenty minutes your kitchen is filled with the smell of spices and you have a great meal that is full of flavour. It’s great for left overs the next day, especially packed lunches. I like to eat this cold as well as hot. It’s so healing because of the spices and a very nourishing choice if you want a meal that is on the lighter of calories but not heartiness.

Moroccan Chickpea Stew

(Serves 4)

1tbsp olive oil
1tsp cumin seeds
1 onion, chopped
1/4 cup of hot water
2 cloves of garlic, finely chopped
1tbsp paprika
1/2tsp each of: ground cumin, ground coriander, ground nutmeg, cayenne pepper, ground turmeric, ground cinnamon & Herbs de Provence
1 large can of diced tomatoes
1 can of chickpeas
Pink Himalayan salt to season
Some fresh coriander to serve

In a large pan, bring the cumin seeds to a sizzle in the olive oil on a medium heat. Then add the onions and garlic and sauté for five minutes until the onion is soft.

Stir in all the spices and hot water and mix well. Add the tomatoes and chickpeas and bring pan to a boil, then, simmer covered on a low heat for about ten minutes. Uncover and simmer on a higher heat for another five minutes or so until the mixture has thickened.

Season, garnish with some fresh coriander leaves and serve.

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