Spicy Moroccan Chickpea Stew

Nothing beats a hearty winter warmer this time of year, and this homemade Spicy Moroccan Chickpea Stew.

Family friendly

Quick and easy

Good for batch cooking  

Ingredients (Serves 1)


1 1/2 tsp olive oil

1/2 red onion, peeled and diced

1/2 red pepper, deseeded and diced

1 clove garlic, peeled and crushed

10g tomato puree

2 tsp ras el hanout

140g chopped tomatoes

160g chickpeas (drained weight)

Small bunch coriander, leaves torn

Salt and black pepper

40g yoghurt

20g toasted flaked almonds


Method

Heat the oil in a saucepan over a medium heat, add the onion, pepper and garlic and cook gently for 5 minutes until softened. Stir in the tomato puree and ras el hanout, fry for a minute then increase the heat and add the tomatoes. Cook for a couple of minutes then pour in the chickpeas with a splash of water and cook for a further 5 minutes. Stir in the coriander and season to taste. 

Spoon the chickpea stew into a warmed serving bowl, spoon the yoghurt over the top and scatter over the almonds.


Tip

If you can’t find ras el hanout, raid your spice cupboard and make your own. Just mix together the following and store in an airtight container:

1 tsp ground coriander

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp ground cinnamon

1/4 tsp ground turmeric

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