The Moroccan inspired spices give this dish loads of delicious flavour while the lightly toasted almonds give the dish a lovely texture by adding some crunch. Here are just a few more tips for this vegetarian chickpea stew. Taste and adjust seasoning. Required fields are marked *. It’s definitely one of our regulars. I’m so glad to hear it’s become a staple. *Adjust measurements and ingredients as needed. I’m glad to hear you enjoyed it! Beyond that, there is nothing particularly traditional or authentic Moroccan about this recipe. Your email address will not be published. Give the sauce a good stir from time to time. Serve over rice, quinoa or couscous, topped with toasted almonds and chopped parsley. ★☆ This Moroccan chickpea stew dish is also great because of the myriad of textures and flavors in each bite. So good! Recently started eating no meat and the hardest thing so far has been finding good meat fulfilling recipes and this by far has achieved that. Adapted from Dishing up the Dirt’s Moroccan Spiced Chickpea and Kale Stew, Keywords: Moroccan Chickpea stew, chickpea stew, easy chickpea stew, Tag @plantandvine on Instagram and hashtag it #plantandvine, Your email address will not be published. To serve, add couscous with chopped almonds to bowl and layer on chickpea stew. They will have been canned (pasturized) more than likely, which is a shame. So easy to make and comes together so quickly. Aw, thanks Karla. Add the garlic and ginger and cook until fragrant. Hi, I'm Rachel! 1.5 cups pumpkin, cut into cubes (approx 220gm / 7.07oz), 1 medium carrot, chopped (approx 136gm / 4.8 oz), 2 cups cooked chickpeas or 1.5 can chickpeas, rinsed and drained, 1 Tbspn coconut sugar (or more if you prefer a sweeter taste). Smokey paprika, chickpeas, cinnamon, zesty preserved lemon, apricot, fennel. It’s easy to add salt if necessary but really hard to get it out if your dish turns out too salty. Substitute regular raisins, chopped dried apricots, or currants for the golden raisins. Please leave a comment on the blog or share a photo on Instagram, posted by Rachel Gurk on October 16, 2020, Your email address will not be published. I do love healthy vegetarian dishes like these which are full of nutrient dense veggies. Eggplant, Chickpea & Kale Curry. This recipe requires simple ingredients with a few extra seasonings. It’s been my go-to for a few years now . Hi there! It is made using store cupboard staples, so you might not … Add chopped shallots and fry on a low heat until almost translucent, stirring from time to time. Simmer the stew for twenty minutes or so. The only thing I didn’t use is the canned tomatoes because I get acid reflux. Now add a bunch of chopped kale. It’s so warm and comforting, and it fills our apartment with the most relaxing and welcoming smells. Lazy Cat Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to,, You can serve this chickpea stew with either rice, quinoa, or another favorite grain. Add tomato paste to the pan and stir it into the shallot and garlic mixture. Add more salt and pepper if needed. I didn’t have Tumeric or Garam Masala so I added some coriander and curry. Add lemon juice, tomatoes, chickpeas and water. I just made this for my lunches. All Rights Reserved. Once you’ve accomplished that, roughly chop the kale leaves, making sure you don’t leave really large pieces or strips. I believe that you can put a delicious, well-balanced meal on the table without stressing or spending hours doing dishes. First, saute chopped onions in olive oil for 3 minutes on medium heat until onions are soft and edges are slightly browned. You can always add more salt at the end of the cooking time which is safer than getting too much salt in right away. Add diced tomatoes, water, tomato paste, and simmer on low to medium heat for 20 minutes. My lovely mum treats us to our favourite Polish cold weather foods, such as barszcz with uszka (beetroot broth with wild mushroom ravioli), pierogi (dumplings) and a meat-free bigos (cabbage and wild mushroom stew) plus a layered gingerbread cake for dessert, but this Moroccan-inspired chickpea and tomato stew is also the kind of dish I would be happy to come back home to. Place the chickpeas in a pot or bowl and cover with water several inches above the top of the chickpeas. It’s also a flexible recipe that allows for fun or necessary flavor substitutions – Ras el Hanout for a Moroccan profile or garam masala for an Indian profile. Since then she’s been developing and sharing recipes from her own kitchen that are bold in flavor and nourishing to the body! Add the chopped pumpkin, carrot and chickpeas and stir through the spices and onions and garlic. Loaded Lentil Salad Gently spiced with warm curry and cinnamon, with a bright citrus note, and just a little spicy heat, this stew is memorable. The fennel, as I just noted, is the thing. Fresh carrots and raisins add a true taste of … This chickpea stew makes the perfect easy weeknight meal and warmed up the next day can make super tasty left overs! Alternatively you could enjoy alone or serve with crusty bread. I have served this chickpea stew with brown rice but white rice, buckwheat or quinoa can be used. (This was originally published in June 2018). Once the sauce thickens, taste it and season with some black pepper and more sugar if needed. Hi Ania~ What kind o spice is baharat spice? Maybe it’s better than it sounds. I’m sitting in front of a crackling fireplace at my parents’ house in Poland, as I write this. I imagine that Whole Foods or Middle Eastern stores should carry it also. Made this for lunches this week. Finally, stir in cooked chickpeas, olives and currants and let them warm through.