Spicy Moroccan Chickpea Stew

Name: Spicy Moroccan Chickpea Stew
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2 people
Ingredients: 1 tablespoon olive oil; 400 g chickpeas; 1 onion; 1 teaspoon cumin; 0.5 teaspoon ground cinnamon; 0.5 teaspoon paprika; 1.5 teaspoon Ras-El-Hanout; 10 g fresh coriander (cilantro); 1 pinch sea salt and ground black pepper; 400 g chopped tomatoes; 1 tablespoon tomato puree; 500 ml boiling water; 1 vegetable stock cube; 40 g dried red lentils; 2 tablespoon harissa

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4.9

216 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings
2 people
Calories
499 kcal
Course
Main Course
Cuisine
North African

Spicy Moroccan Chickpea Stew

Leo Hart

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This Spicy Moroccan Chickpea Stew is made using store cupboard staples, so you might not even need to go shopping to make it!

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Ingredients

Servings

1 tablespoon olive oil
400 g chickpeas drained
1 onion thinly sliced
1 teaspoon cumin
0.5 teaspoon ground cinnamon
0.5 teaspoon paprika
1.5 teaspoon Ras-El-Hanout
10 g fresh coriander (cilantro)
1 pinch sea salt and ground black pepper
400 g chopped tomatoes canned
1 tablespoon tomato puree
500 ml boiling water
1 vegetable stock cube
40 g dried red lentils rinsed
2 tablespoon harissa

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Instructions

Heat 1 tablespoon Olive oil in a large pan, add 1 Onion and gently cook for 2 minutes.
Add 1 teaspoon Cumin, 0.5 teaspoon Paprika, 1.5 teaspoon Ras-el-hanout0.5 teaspoon Ground cinnamon and 1 pinch Sea salt and ground black pepper and stir well and cook for a further minute.
Add 400 g Chopped tomatoes, 1 tablespoon Tomato puree, 2 tablespoon Harissa, 500 ml boiling water and 1 vegetable stock cube and stir well.
Add 40 g Dried red lentils, stir and simmer for 10 minutes. Then add 400 g Chickpeas and simmer for a further 10 minutes. Add a little more water if needed.
Add 10 g Fresh coriander (cilantro), stir and simmer for 5 more minutes.

Notes

You could serve this with rice or couscous if you didn't want to dip bread in it.
Whilst we have gone with Moroccan spices, you can use any you like. We often make a Mexican version of this chickpea stew.
This freezes and reheats really well, but it does tend to get spicier when reheated.
It's a great vegan recipe, but you can add some leftover chicken to it, or even crumble some feta on top.
Add some crunch before serving with some flaked almonds or toasted pine nuts.
If you want this to be more of a soup consistency, then add some more stock.

Nutrition Information

Show Details

Serving 1portion Calories 499kcal (25%) Carbohydrates 78g (26%) Protein 26g (52%) Fat 13g (20%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g Monounsaturated Fat 7g Sodium 865mg (36%) Potassium 1383mg (40%) Fiber 27g (108%) Sugar 19g (38%) Vitamin A 867IU (17%) Vitamin C 30mg (33%) Calcium 237mg (24%) Iron 11mg (61%)

Nutrition Facts

Serving: 2people

Amount Per Serving

Calories 499 kcal

% Daily Value*

Serving	1portion
Calories	499kcal	25%
Carbohydrates	78g	26%
Protein	26g	52%
Fat	13g	20%
Saturated Fat	2g	10%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	7g	35%
Sodium	865mg	36%
Potassium	1383mg	29%
Fiber	27g	108%
Sugar	19g	38%
Vitamin A	867IU	17%
Vitamin C	30mg	33%
Calcium	237mg	24%
Iron	11mg	61%