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Nutrition

Moroccan Chickpea stew

July 29, 2010

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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

Serves 2

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
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Ingredients Method Notes

Ingredients
  

  • 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
  • Salt
  • black pepper Freshly ground

Method
 

  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.

Notes

**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
by Nandita Iyer 
11 Comments

About Nandita Iyer

View all posts by Nandita Iyer

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Comments

  1. arundati says: July 29, 2010 at 8:21 am

    omg! i was just typing out a draft for moroccan stew! tried to find you online! looks fab…must try this version soon.

    Reply
  2. Raaga says: July 29, 2010 at 11:25 am

    I had a tagine once… and got the recipe for it 🙂 should make it myself once and then post 🙂

    Reply
  3. PS says: July 29, 2010 at 11:51 am

    wow, looks yummy, a new recipe to me. your picture tempts me to try this. have bookmarked it..

    Reply
  4. Mythreyee says: July 29, 2010 at 1:58 pm

    I just bought maggie cubes. I also got the small green channa. I will surely try this recipe.

    Reply
  5. Trendsetters says: July 29, 2010 at 2:36 pm

    great flavorful recipe

    Reply
  6. Priya Suresh says: July 29, 2010 at 3:49 pm

    Stew looks fantastic..

    Reply
  7. work_in_progress says: July 29, 2010 at 6:16 pm

    Very thoughtful to list where ingredients can be sourced:-) Keep up the good work!

    Reply
  8. Sukanya Ramkumar says: July 29, 2010 at 6:33 pm

    Perfect looking stew. Nice recipe. YUM!

    Reply
  9. Radhika Vasanth says: July 30, 2010 at 12:19 am

    Moroccan recipes are so flavorful just like Indian cuisine but yet they are not spiced up. This will be a scrumptious dinner meal.

    Reply
  10. s says: July 30, 2010 at 10:58 am

    I love moroccan cuisine..and this looks real good…love the flavors

    Reply
  11. ramya says: October 14, 2011 at 3:49 pm

    Hi,I am making this now for dinner,and because i did not find tomatoes,i replaced the tomato with pomogranate(one round in mixer). It a beautiful shade of purple.Hope it works!

    Reply

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