Moroccan chickpea stew recipe


1 tin of drained chickpeas
1 tin of chopped tomatoes
1 onion, diced
2 cloves garlic, crushed
2 carrots, peeled and diced
1/2 handful dried apricots, chopped
1/2 handful sultanas
Olive oil for frying
Spice mix: 1 tsp dried ginger, 1 tsp ground turmeric, 2 tsp ground coriander seeds, 1 tsp ground cumin, 1 tsp ground cinnamon, 2 tsp paprika
Salt and freshly ground black pepper


Heat up the oil and gently fry the carrots, onion and garlic until soft. Add the chickpeas, tomatoes, spice mix and dried fruit. Simmer until the chickpeas are soft, but still intact. Season with salt and pepper, serve with harissa and flatbread, cous cous or rice.

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