Description
A flavorful and hearty Moroccan chickpea stew featuring a blend of aromatic spices, sweet potatoes, tomatoes, olives, and dried barberries. This vegan and gluten-free dish simmers gently on the stovetop, making it a perfect easy weekday dinner or a nourishing post-exercise meal.
Ingredients
Scale
- 2 tbsp / 30 ml olive oil
- 3 garlic cloves, finely chopped
- 4 shallots, finely chopped
- 5 cups peeled and diced tomatoes OR 2 x 400 g / 14 oz tins of tomatoes
- 1 tbsp tomato paste
- 2 cups cooked chickpeas
- 1 medium sweet potato (300 g / 0.65 lb), cubed
- 3 tsp baharat spice
- ½ tsp sweet paprika
- ¼–½ tsp cayenne pepper or hot chilli powder, adjust to taste
- ¾ tsp salt, adjust to taste
- 2 tsp brown sugar, divided
- Black pepper, to taste
- 2 tbsp dried barberries or blackcurrants
- 10 black Kalamata olives, pitted
- A handful of almonds, sliced
- Fresh parsley, chopped (optional)
- Cooked couscous or quinoa, to serve with
Instructions
- Chop almonds diagonally. Heat a small frying pan over medium heat and dry roast the almonds until they are lightly browned and fragrant, stirring frequently to prevent burning. Set aside.
- Heat olive oil in a large frying pan over low heat. Add chopped shallots and cook gently until they become almost translucent, stirring occasionally to ensure even cooking.
- Stir in the chopped garlic and continue cooking, stirring frequently, until the shallots are fully translucent and the garlic softens, releasing its aroma.
- Add baharat spice, sweet paprika, cayenne pepper, and salt to the shallot and garlic mixture. Fry gently for 1-2 minutes, stirring constantly to prevent the spices from burning and to release their flavors.
- Add tomato paste to the pan and stir thoroughly into the shallot, garlic, and spice mixture, allowing it to cook briefly.
- Pour in the chopped tomatoes (or canned tomatoes), add the cubed sweet potato, half of the brown sugar, and stir well. Cover the pan with a lid and let it simmer for about 12 minutes, allowing the sweet potato to cook through.
- Remove the lid and continue to simmer the stew gently, stirring occasionally, until the sauce thickens to your desired consistency.
- Taste the sauce, then season with black pepper and the remaining sugar if needed to balance acidity and heat.
- Stir in the cooked chickpeas, pitted Kalamata olives, and dried barberries or blackcurrants. Allow the mixture to warm through thoroughly.
- Serve the Moroccan chickpea stew hot over cooked couscous or quinoa. Top each serving with toasted sliced almonds and freshly chopped parsley if desired.
Notes
- Best served with couscous or quinoa.
- Can be garnished with toasted almonds and fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 bowl
- Calories: 418
- Sugar: 8 g
- Sodium: 500 mg
- Fat: 19 g
- Saturated Fat: 2 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 52.5 g
- Fiber: 12 g
- Protein: 14 g
- Cholesterol: 0 mg