Easy Moroccan chickpea stew recipe (vegan)

5 from 2 votes

Easy Moroccan chickpea stew recipe (vegan)

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

Prep Time10

Cook Time1 20

Total Time1 30

Course: Gluten-free, Main Course, Vegan

Cuisine: Mediterranean, Moroccan

Servings:

Calories: 555kcal

Author: Makos

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

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