Moroccan Chickpea Stew

Recipe by
Total Time:
8-12 hours
Serves:4
Rated 3 based on 100 votes
3
Nutrition facts:240 calories,9 grams fat
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 1 cup - Dried Chickpeas
  • 1 tbsp - Olive oil
  • 1 - Large onion, finely diced
  • 5 Cloves - Garlic, minced
  • 1 tbsp - Ginger, grated
  • 2 - Red bliss or yellow potatoes, diced
  • 2 - Carrots, finely diced
  • 20 - Cherry tomatoes, halved or about 5 Plum tomatoes, quartered
  • 1 - Zucchini, finely diced
  • 1 - Green pepper, finely diced
  • 1 tbsp - Coriander
  • 1 tsp - Cumin seeds, ground into a powder
  • 1/2 tsp - Turmeric
  • 2 tbsp - Thyme (remove leaves from stems and run a knife through them)
  • Harissa paste:
  • 15 red chillies, soaked for about 2 hours and then drained
  • 8 Cloves garlic, minced
  • 1/4 cup extra virgin Olive oil
  • Salt to taste
  • 1 tsp Cumin seeds + 1 tsp coriander seeds, lightly toasted, then powdered in a spice grinder.

How to Make Moroccan Chickpea Stew

  • Soaked the chickpeas for a few hours or overnight.
  • Cooked until tender in a pressure cooker or on the stovetop.
  • Heat the oil; add the onions fry until the edges are browned.
  • Add the ginger and garlic and saute another minute.
  • Add the chickpeas and about 2 cups of liquid.
  • Add tomatoes, coriander, cumin powder, potatoes, turmeric and salt to taste.
  • Cook covered for about 20 minutes.
  • Add thyme, carrots, zucchini and green peppers.
  • Cook another 10 minutes until all the vegetables are tender.
  • Check salt, stir in 2 tbsp of the Harissa paste.
  • Serve hot.
  • Harissa paste:
  • Put all the ingredients in a food processor and process until fairly smooth. You can freeze the remaining paste in an air-tight jar.
  • Recipe courtesy: Holy Cow Vegan.