Description
Elevate your vegetarian recipe repertoire with these Moroccan spiced stewed chickpeas. Made with canned chickpeas simmered in a fragrant tomatoey broth, this meal comes together on the stovetop in just 30 minutes. It’s the perfect cozy main dish to serve in the colder months with a loaf of fresh bread or bowl of rice.
Ingredients
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- 2 tbsp olive oil
- 1 large yellow onion, minced
- 3 garlic cloves, minced
- 2 tsp ras el hanout (see note for substitute)
- 1 (28 oz) can tomato puree
- 2 (14 oz) cans chickpeas, drained
- 2 cups water or vegetable broth
- 3 cups spinach
- Salt & pepper to taste
- Optional: crumbled feta and/or cilantro, minced
Instructions
- Cook the onions & garlic. Warm olive oil in a saucepan over medium heat. Add minced onion and cook for a few minutes before adding the minced garlic. Continue to sauté until fragrant.
- Add spices, chickpeas & tomatoes. Add the ras el hanout and mix in with the onions & garlic until fragrant before pouring in tomato puree, chickpeas, and water.
- Stew chickpeas. Bring the broth to a simmer before adding spinach. Continue to stew for 20 minutes or until the broth has reduced and thickened.
- Season to taste & serve. Add salt & pepper to taste before serving with a sprinkle of crumbled feta and/or fresh cilantro (optional). Enjoy with bread or rice!
Notes
If using dried chickpeas: soak 1 cup of dried chickpeas overnight. Drain and add to a pot full of water. Bring to a boil before lowering to a simmer and cooking until fork tender, about an hour and a half.
Ras el hanout substitute: make your own ras el hanout, buy a jar online, or substitute with equal parts cumin, cinnamon, ginger, black pepper, and turmeric.
