Moroccan Chickpea Stew

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Course Main Dish
Servings 2


  • 1 1/2 tablespoons olive oil
  • 1 onion diced
  • 1/8 teaspoon sea salt
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger peeled and grated
  • 1 tablespoon tomato paste
  • 1/2 tablespoon Ras El Hanout *see spice mix recipe*
  • 1 1/2 cups vegetable broth
  • 1 (15-ounce) can diced tomatoes
  • 1 (15-ounce) can chickpeas drained and rinsed
  • 1 tablespoon sambal oelek (or chilli paste of choice) (optional)
  • Juice of 1/2 lemon
  • 1/2 cup fresh parsley chopped
  • greek yogurt for garnish


  • Heat the oil to a large saucepan over medium heat. Sauté the onions and salt until soft and golden, about 30 minutes.
  • Add the garlic and ginger and sauté for 1 minute. Add the tomato paste and Ras El Hanout and sauté 2 minutes.
  • Add the broth, tomatoes, and chickpeas and bring to a boil, reduce the heat to low, and simmer for 20 minutes.

  • Add the samabl oelek (optional), lemon juice, and parsley and serve with a dollop of yoghurt (optional) over quinoa asparagus tabouleh (optional) *you can simply make plain quinoa, and roasted or streamed asparagus
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