My grandmother is Moroccan and is an amazing cook. I always wanted to learn more about the Moroccan cooking and create a vegan version of traditional dishes. When I was required to make up a chickpea recipe for culinary assignment that highlights my choice cuisine, I decided to give this one a try. I love the sweet and hot spices and aromas in this recipe but if you can’t tolerate the heat you can always take out the hot peppers. This is a very filling and flavorful dish and can be served over rice, quinoa or couscous.

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Moroccan chickpea stew
Moroccan chickpea stew
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Rating: 0
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Course Dinner, Main dish
Cuisine Moroccan
Servings
Servings
Ingredients
Course Dinner, Main dish
Cuisine Moroccan
Servings
Servings
Ingredients
Moroccan chickpea stew
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat up the olive oil in a large frying pan. Light sautee the minced shallots on a low heat until almost translucent, stirring from time to time.
    Moroccan chickpea stew ingredients
  2. Next, add the chopped garlic and keep on stirring frequently until the onion is translucent and garlic softens completely.
  3. Add all the ground spices to the fried shallots and garlic mixture and mix well. Continue cooking for a minute or two while stirring the whole time to prevent from burning. Next, add the tomato paste to the pan and stir it in with the shallots and spice mix.
  4. Add the chopped tomatoes, sweet potato, a dash of salt & pepper to taste and the sugar to the pan. Cover the pan with a lid to cook the sweet potato. After about 10 minutes or so, take the lid off and let the sauce thicken by simmering it slowly. Give the sauce a good stir from time to time to prevent from sticking.
    Moroccan chickpea stew
  5. Stir in cooked chickpeas, kalamata olives and cranberries and let them warm through. Serve over rice, quinoa or couscous, topped with some sliced almonds.