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    Home » Recipes » Legumes

    Easy Moroccan chickpea stew recipe (vegan)

    Published: Jul 8, 2018 · Modified: Sep 21, 2018 by Makos

    Jump to Recipe Print Recipe

    This delicious Moroccan chickpea stew is a healthy recipe rich in protein and fiber. Serve over long grain rice for an easy dinner.

    Easy Moroccan chickpea stew 1

    This Moroccan chickpea stew is an easy and healthy dinner, rich in plant-based protein and fiber. Using dried chickpeas makes this recipe cheaper, plus you know exactly what you’re eating and you don’t have to worry about preservatives and other additives.

    Having said that, if you’re in a hurry, using good quality canned chickpeas will make your life easier and you’ll be able to bring food to the table in less than 30 minutes. 🙂

    Easy Moroccan chickpea stew 4

    My all-time favorite chickpea recipe is this Greek baked chickpeas (Revithada), a classic Greek dish which requires a 4-hour baking for the chickpeas to develop an unbelievable rich taste and become soft and tender without losing their shape.

    So, at first I thought of baking these Moroccan chickpeas instead of making them a stew, but I was afraid that the acidity of the tomatoes would prevent them from becoming soft and creamy.

    That's why I decided to use boiled chickpeas and bathe them in a rich tomato sauce scented with classic Moroccan spices. If you want to go to the extra “trouble” you can combine the boiled chickpeas with the rest of the ingredients in a dutch oven and bake them for a little more than an hour at 390°F (200°C).

    Easy Moroccan chickpea stew 5

    How to boil chickpeas (and other legumes)

    Except for lentils which boil very easily, dried beans and chickpeas can be difficult to cook sometimes, because they require a lot of time to get soft and tender. Aside from using good quality and not too old legumes, it’s always a good practice to soak them overnight in a bowl filled with water.

    Beans will soften even more if you soak them in salted water and chickpeas in water with a tablespoon of baking soda added in it. Just make sure to rinse them very well before cooking and cook them in a pot filled with soft water.

    I remember that my grandma and other women in my villlage used to collect rainwater every time it rained, just for this purpose, since the water in our village was high in calcium and magnesium.

    For the same reason you should never salt your legumes from the start, but wait until they’re soft (the same goes for acidic ingredients like lemon or tomatoes).

    *If you have a pressure cooker you can skip the soaking stage.

    Easy Moroccan chickpea stew 2

    Some notes/tips:

    • If you want to use dried chickpeas, the “secret” for making them soft and tender is to soak them overnight in a bowl filled with water and 1 tablespoon of baking soda.
    • Keep in mind that when you cook legumes, you should use soft water (low in ions of calcium and magnesium). If your tap water is hard, then use bottled water for best results.
    • After you boil the chickpeas you can also bake them in the oven instead of stewing them.
    • This Moroccan chickpea stew will also work if you skip or substitute one or two of the spices with others that you may find fitting (allspice, ginger, turmeric, saffron, cloves, thyme are good choices!)
    Easy Moroccan chickpea stew 6

    Similar recipes you may like:

    Bulgur and lentil lunch salad

    Everything grains stuffed vegetables

    Baked humus balls with yogurt dressing (plus a vegan option)

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    Recipe

    Easy Moroccan chickpea stew f

    Easy Moroccan chickpea stew recipe (vegan)

    Makos
    This delicious Moroccan chickpea stew is a healthy recipe rich in protein and fiber. Serve over long grain rice for an easy dinner.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 1 hour hr 20 minutes mins
    Total Time 1 hour hr 30 minutes mins
    Course Gluten-free, Main Course, Vegan
    Cuisine Mediterranean, Moroccan
    Servings 4
    Calories 555 kcal

    Ingredients
     

    For the chickpeas

    • 1 pound dried chickpeas ((you can also use canned, cooked chickpeas. See notes))
    • 1 tablespoon baking soda

    For the homemade ras el hanout

    • 1 teaspoon sweet paprika (or chili)
    • ½ teaspoon cumin (ground )
    • ½ teaspoon oregano (dried)
    • ½ teaspoon black pepper (freshly ground)
    • ½ teaspoon turmeric
    • ¼ teaspoon cinnamon
    • A pinch cloves (ground)
    • ¼ teaspoon smoked paprika (optional, for a smokey taste)

    For the chickpea stew

    • 2 tablespoons olive oil
    • 1 onion (finely chopped)
    • 0.75 teaspoon salt
    • 2 bay leaves
    • 2 garlic cloves ( minced)
    • 2 cups pureed tomatoes
    • 2 tablespoons chopped raisins, or other dried fruit
    • ¼ cup fresh parsley (chopped)
    Prevent your screen from going dark

    Instructions
     

    Prepare the chickpeas:

    • Soak the chickpeas overnight in a large bowl filled with plenty of water (the water should cover the chickpeas at least by 2 inches).
      The next day drain well and mix them with the baking soda. Let them sit for 20 minutes, then rinse very well under running water.
      Transfer the chickpeas in a large pot, fill with plenty of water and place on the stove. Set the heat to high and when the chickpeas start to foam, skim the foam with a slotted spoon.
      When the water starts to boil, reduce heat to a gentle simmer and cook uncovered for 40 minutes or until soft.
      Drain them and keep aside.

    Make the Ras El Hanout:

    • Combine all the ingredients for the ras el hanout to a small bowl.

    Make the stew:

    • Transfer the olive oil, the onion, the salt, the bay leaves and the ras el hanout mixture to a pot or deep skillet and cook over medium/high heat until the onion is soft (about 4-5 minutes).
      Add the garlic and cook for 1 minute more.
      Add the pureed tomatoes, the chickpeas, the raisins and the chopped parsley and when the sauce starts to boil, reduce the heat to a low simmer and cook uncovered for 20 minutes or until the sauce thickens.
      Serve over rice or with a crusty bread and a green salad.

    Notes

    If you use canned chickpeas you'll need 2 cans (14 oz each) for 4 servings.
    If you use already cooked chickpeas, skip the first step. Rinse them and drain well, and continue the recipe by making the ras el hanout and making the stew.
    Dried chickpeas need to be soaked for at least 8 hours and then treated with baking soda to soften. If you don't add baking soda they will never become soft and creamy, no matter how long you boil them.
    The plain chickpeas are cooked uncovered because if you cover the pot with a lid they form a foam and it boils over.
    If you don't like any of the spices used for this ras el hanout, you can simply omit it or replace it with one of your liking.

    Nutrition

    Calories: 555kcalCarbohydrates: 88gProtein: 25gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gSodium: 1451mgPotassium: 1508mgFiber: 24gSugar: 19gVitamin A: 973IUVitamin C: 24mgCalcium: 188mgIron: 10mg
    Tried this recipe?Let us know how it was!

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    Easy Moroccan chickpea stew 7

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    Reader Interactions

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    1. olivesandfeta

      July 09, 2018 at 12:25 am

      Wonderful recipe Mako!

      Reply
      • Makos

        July 10, 2018 at 8:22 pm

        Thank you very much Marina! 🙂

        Reply
    2. Akhila@Pepper Delight

      July 11, 2018 at 3:30 pm

      5 stars
      Love the spice blend in this Chickpeas stew...its rich and loaded with flavors, I am sure it would taste amazing with some naan.

      Reply
      • Makos

        July 19, 2018 at 8:32 pm

        Thank you Akhila! Naan would be great with this!

        Reply
    3. Stacy

      May 02, 2021 at 4:57 pm

      5 stars
      This was also great! Lots of flavor. Thank you again 🙂

      Reply
      • Makos

        May 02, 2021 at 5:31 pm

        I'm happy you liked it Stacy!

        Reply

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    Hi, I’m Makos. I make traditional Mediterranean recipes more accessible to modern people. Sometimes I'll add a twist. Take a look!

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