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Chickpea Stew Moroccan Style

Chickpea Stew Moroccan Style

I grew up in Berlin, Germany which is not only a place I call home but also a place that I love for its multi cultural aspects.
The Moroccan kitchen has so many amazing flavors and structures, I am deeply in love with it. Most of the dishes I „moroccanized“ are comfort foods like this stew. So yes, I do love to cook authentic meals the traditional way but I also look for new creations I can discover.

Moroccan Spices

Trust me, once you have them at home, you just want to throw them into everything possible. I am a huge raz el hanut, harissa and ground coriander fan. If you have not had the please to taste those amazing flavors, you might want to now.

In this Moroccan chickpea stew, I used a lot of harissa and ground coriander. I find it funny how hard it actually is to describe flavors and a certain taste. You will definately love this stew, even if you are not on a vegan diet or not the biggest Middle Eastern food fan, big promise. This is one of my favorite fall recipes of all time.

This dish can be served with brown rice or Arabian flat bread.

Moroccan Chickpea Stew

11. October 2016
: 3-4

By:

Ingredients
  • 2 cans chickpeas
  • 2 cans crushed tomatoes
  • 2 ½ Tbs tomato paste
  • 1 clove garlic
  • 2 medium onions
  • 10-12 ripe cherry tomatoes
  • 2 tsp harissa
  • 2 tsp ground coriander
  • 1 tsp cinnamon
  • 1 tsp red pepper flakes
  • ½ tsp chili flakes
  • 100 ml vegetable stock
  • 1 tsp agave
  • bunch of coriander or parsley
  • 2 Tbs olive oil
Directions
  • Step 1 Peel and chop onion and garlic into small pieces. Wash tomatoes and parsley, rinse and dry chickpeas
  • Step 2 Heat up medium pot and add olive oil. Once the oil is hot, add onions and fry until translucent, then add garlic and spices. Stir well and make sure nothing gets burned
  • Step 3 Add chickpeas and cherry tomatoes, fry for about 5 minutes, then add tomato paste and agave
  • Step 4 Keep stiring well and make sure nothing gets burned for at least 2 minutes. Now add crushed tomatoes and vegetable stock
  • Step 5 Let it cook on high heat for 10 minutes with a lid on and then reduce heat to medium high. Let cook for another 20 minutes before you take it off the stove
  • Step 6 Soups and stews taste the best when they are not too hot because you then can taste all the amazing flavors
  • Step 7 You might want to let the stew cool down a bit before serving with rice or flat bread. Just before serving, put some parsley on top of each bowl and enjoy


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