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
Recipe for Moroccan Chickpea Stew
Moroccan Chickpea stew
- 1/2 cup chickpeas dried
- 2 tbsps extra-virgin olive oil , plus more for garnish
- 1 onion large , thinly sliced
- 6 cloves garlic , crushed roughly
- 1 tsp cinnamon ground
- 1 tsp cumin ground
- 1 tsp red chilli powder
- 1 cup tomatoes chopped
- 3 cups 2 3 cups water Maggie Vegetable stock plus cubes Super seasoning or
- black pepper Freshly ground
- Drain the chickpeas - cover with 2 cups water and pressure cook for 10 minutes, till soft but not mushy. Keep aside.
- 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.
- Add the spice powders, chopped tomatoes, boiled chickpeas with water and seasoning cubes.
- Taste before adding salt as the seasoning cubes contain salt.
- Simmer for 7-8 minutes on low flame for the chickpeas to absorb the flavours and the tomatoes to cook.
- Add the roughly chopped greens. These will wilt in a couple of minutes.
- Grind some black pepper on the top and serve hot / warm with bread or couscous.
- For directions on How to Prepare Couscous, check my post on Couscous with roasted Vegetables.
- SPAR - Begumpet
- QMart - Road 2, Banjara Hills
- Hypercity - Inorbit Mall, Cyberabad
- Deli 9, various outlets
- Sweet Nirvana Patisserie, Madhapur
- Beyond Coffee, Road 36 Jubilee Hills