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Moroccan Inspired Warm-Spiced Chickpeas Recipe
Warm spices, golden nutty chickpeas, bright red sauce, this Moroccan inspired dish feels like a celebration dish, but is quick enough to enjoy anytime.
Two hand-painted bowls of Moroccan Inspired Warm-spiced Chickpeas with a bowl of Saffron & Lemon Infused Rice behind
Course Main Dish
Prep Time 20
Cook Time 30
Servings
Ingredients
  • 1 large ripe red bell pepper or jarred red pepper
  • 1 onion diced
  • 1 2in piece ginger grated about 2 Tbls
  • 4 cloves garlic grated or crushed, about 1 Tbls
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 1/4 tsp ground black pepper
  • 1 tbls Aleppo or 1 tbls paprika plus 1/4 tsp cayenne more Aleppo or cayenne if you like it more piquant
  • 1 tsp cinnamon
  • 1 14oz can diced tomatoes or crushed tomatoes
  • 1 tbls chickpea miso optional
  • 2 cups chickpea stock or vegetable stock
  • 6 cups cooked chickpeas or 4 cans of chickpeas drained and rinsed
  • 6 dried apricots sliced optional
Course Main Dish
Prep Time 20
Cook Time 30
Servings
Ingredients
  • 1 large ripe red bell pepper or jarred red pepper
  • 1 onion diced
  • 1 2in piece ginger grated about 2 Tbls
  • 4 cloves garlic grated or crushed, about 1 Tbls
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 1/4 tsp ground black pepper
  • 1 tbls Aleppo or 1 tbls paprika plus 1/4 tsp cayenne more Aleppo or cayenne if you like it more piquant
  • 1 tsp cinnamon
  • 1 14oz can diced tomatoes or crushed tomatoes
  • 1 tbls chickpea miso optional
  • 2 cups chickpea stock or vegetable stock
  • 6 cups cooked chickpeas or 4 cans of chickpeas drained and rinsed
  • 6 dried apricots sliced optional
Two hand-painted bowls of Moroccan Inspired Warm-spiced Chickpeas with a bowl of Saffron & Lemon Infused Rice behind
Instructions
  1. Remove the stem and seeds from the bell pepper and rough cut to fit in the blender cup or blender. Place the pepper in the blender cup or blender. If using a blender cup, wrap a paper towel around the top so the liquid doesn’t spatter out. Continue blending until you get a pretty smooth consistency. Set aside.
  2. Heat the pan to medium-high. Test the pan heat by putting a few onion pieces. The pan is ready if you hear a sizzle, the color changes quickly and the onions will jump about the pan.
  3. Put the diced onions in the pan and let cook a few minutes until they start to show color and even stick a little to the bottom of the pan, then stir a little to let more of the onions stick and pick up color. Sticking is a good thing at this point, just watch, stir and adjust heat if need to make sure it doesn’t burn. (3–5 minutes).
  4. Make a space in the center of the pan and add the grated ginger. Using the edge of the spatula push the ginger down to make a layer. Cook until it picks up a little color and starts to stick to the bottom of the pan so that it caramelizes a little and becomes fragrant (about 1–2 minutes).
  5. Do the same for the grated garlic next; make a space in the center of the pan and add the grated garlic. Using the edge of the spatula push the garlic down to make a layer. Cook until it picks up a little color and starts to stick to the bottom of the pan so that it caramelizes a little and becomes fragrant (about 1–2 minutes).
  6. Clear an area in the pan and sprinkle in the cumin and coriander. Let the spices heat through until they just start to smoke and become fragrant (about 1 minute). This step brings out a toasty, nutty flavor in the coriander and a, smoky flavor in the cumin.
  7. Sprinkle in the rest of the spices on the top of the onion mixture. These spices, turmeric, pepper, aleppo pepper and cinnamon don’t need toasting.
  8. Pour in the blended red bell pepper mixture and stir in onion mixture.
  9. Add the can of diced tomatoes to the blender along with the miso or salt if using and blend until smooth, then add to the pan as well and stir. This is a good time to take a taste of the sauce in the pan so far. It will taste concentrated and not quite blended, but will give you an idea. If you want more of any of the spices, put some of sauce mixture in a small bowl and add the desired spices to this mixture before adding back into the sauce. Doing it this way as opposed to just adding the spices directly to the sauce in the pot will make it so the spices aren't gritty.
  10. Then slowly add the vegetable stock, one cup t at time stirring after each cup
  11. Add in the drained beans, stir, put the lid on and simmer for at least 20–30 minutes, stirring occasionally.
  12. Add in the apricots if using about 10 minutes before cooking is finished. This will allow them to plump up and give a sweet note to the dish.
  13. Garnish with fresh herbs. Parsley and mint are both good choices for this dish.
  14. Enjoy accompanied with the Saffron & Lemon Infused Basmati Rice.
Recipe Notes

To make this Moroccan Spiced Chickpea dish SOS free, omit the miso. A little lemon juice just before serving will brighten it up.