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Moroccan Chickpea Stew is a vibrant and hearty dish that showcases the rich flavors of North African cuisine. Packed with fresh vegetables, aromatic spices, and nutritious chickpeas, this stew is both satisfying and wholesome. It’s a perfect choice for a cozy meal and can be served over rice or with crusty bread.
Ingredients
- 450g fresh or frozen okra
- 10–12 sprigs fresh parsley
- 2 tablespoons olive oil
- 1 red bell pepper, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- ½ teaspoon ground ginger
- ½ teaspoon black pepper
- 3 fresh tomatoes (or 250ml canned crushed tomatoes)
- 120ml vegetable broth
- ¾ teaspoon ground cumin
- 450g chickpeas, soaked
- ¾ teaspoon salt
- 1 teaspoon harissa (optional)
Method
- Start by preparing the okra: trim the ends and cut into small pieces. Place in a pot of cold water and bring to a boil, then drain.
- Dice the red bell pepper, chop the onion, and mince the garlic.
- In a large saucepan, heat olive oil over medium heat. Add the diced bell pepper and sauté for 2-5 minutes before transferring it to a bowl.
- In the same pan, add the chopped onion, minced garlic, ground ginger, and black pepper. Cook until the onion is soft and translucent.
- Stir in the chopped tomatoes, vegetable broth, ground cumin, okra, and half of the chopped parsley. Cover and simmer for 10-15 minutes.
- Add the soaked chickpeas to the pot along with salt. Cook for an additional 5 minutes, then remove from heat.
- Allow the stew to sit covered for a few minutes. Before serving, stir in the harissa if desired and garnish with the remaining parsley.
Enjoy your Moroccan Chickpea Stew!