Moroccan Chickpea stew

Moroccan Chickpea stew

Update: Starting this post, I will try and list the places where you can procure ingredients that feature in the recipe, if it is not a regular pantry item. Since I am currently located in Hyderabad, I will be featuring places from this city, and the areas I am familiar with. Readers are welcome to leave their comments about availability of such ingredients in other parts of Hyd / other cities

A few weeks ago, a fellow foodie friend dropped by home and told us how he loves to dish out Moroccan food in his kitchen and how he managed to get a local potter to make him the tagine dish too! The foodie in me did not need more kindling than that to start craving a hot pot of Moroccan stew with robust flavours, not very unlike our Indian flavours.

My first brush with Moroccan cuisine was in the Momo Moroccan restaurant in London a few years ago. The vegetable stew and couscous was just perfectly spiced and delicious to suit my vegetarian palate. Chickpeas are another common ingredient in Moroccan cuisine and a chickpea stew sounded like the perfect way to satisfy the cravings.

You can easily pair this stew with some hearty bread like ciabatta or a rye loaf. Couscous is fairly easily available in most Metros. [See end of post on where to buy couscous in Hyderabad.] I usually give a laundry list of foodie items to the husband when he travels abroad and he is only too happy to comply.I don't call him my (eating) partner for nothing!

I adapted from a Food Network recipe - Recipe courtesy Dave Liebermann

Moroccan Chickpea stew

Recipe for Moroccan Chickpea Stew

Serves 2

Moroccan Chickpea stewUpdate: Starting this post, I will try and list the places where you can procure ingredients that feature in the recipe, if it is not a regular pantry item. Since I am currently located in Hyderabad, I will be featuring places from this city, and the areas I am familiar with. Readers are welcome to ...

Summary

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    Ingredients

    Dried chickpeas
    1/2 cup
    Extra-virgin olive oil, plus more for garnish
    2 tbsps
    Large onion, thinly sliced
    1
    Garlic, crushed roughly
    6 cloves
    Ground cinnamon
    1 tsp
    Ground cumin
    1 tsp
    Red chilli powder
    1 tsp
    Chopped tomatoes
    1 cup
    Water plus cubes Maggie Super seasoning or Vegetable stock
    3 cups 2 3 cups
    Salt
    Freshly ground black pepper
    Fresh greens (I used spinach)
    1-2 cups of

    Steps

    1. Drain the chickpeas - cover with 2 cups water and pressure cook for 10 minutes, till soft but not mushy. Keep aside.
    2. In a heavy bottomed pan, heat the oil. Saute the onion and garlic on a low flame till soft and cooked, around 7-8 minutes.
    3. Add the spice powders, chopped tomatoes, boiled chickpeas with water and seasoning cubes.
    4. Taste before adding salt as the seasoning cubes contain salt.
    5. Simmer for 7-8 minutes on low flame for the chickpeas to absorb the flavours and the tomatoes to cook.
    6. Add the roughly chopped greens. These will wilt in a couple of minutes.
    7. Grind some black pepper on the top and serve hot / warm with bread or couscous.
    8. For directions on How to Prepare Couscous, check my post on Couscous with roasted Vegetables.



    **Places to buy couscous in Hyderabad**

    • SPAR - Begumpet
    • QMart - Road 2, Banjara Hills
    • Hypercity - Inorbit Mall, Cyberabad

    Places to buy gourmet breads in Hyderabad

    • Deli 9, various outlets
    • Sweet Nirvana Patisserie, Madhapur
    • Beyond Coffee, Road 36 Jubilee Hills
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