afoona
Spicy Moroccan Chickpea Stew
vegetables

Spicy Moroccan Chickpea Stew

A Moroccan chickpea stew seasoned with cumin, turmeric and cinnamon – a quick vegetarian dish served with fresh pita

⏱ 40 min🍽 4 servings 🌍 Middle Eastern👩‍🍳 Afoona🧩 2 parts
⚖ Pareve🥬 Vegetarian🌱 Vegan🌾 Gluten-free

👨‍🍳 Method

For the Fried onion

  1. 1
    Heat the olive oil in a wide pot over medium heat.
    ⚙ Pan-fryingStoveWide, shallow pot
  2. 2
    Add the onion and fry for 10 minutes, stirring, until the onion is soft and deep golden.
    ⚙ Adding to the hot fat and fryingStove
    💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.

To assemble

  1. 3
    Add the garlic, cumin, turmeric, paprika, cinnamon, salt and black pepper and stir.
  2. 4
    Add the tomatoes and cook 5 minutes.
    Stove
  3. 5
    Add the stock and chickpeas and bring to a boil.
    Stove
  4. 6
    Turn down the heat, cover and simmer 20 minutes.
    ⚙ SimmeringStoveLid
    💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
  5. 7
    Sprinkle the cilantro on top.
  6. 8
    Serve the stew hot with fresh pita.
323calories
12 gprotein
30 gcarbs
14 gfat
● protein 16%● carbs 41%● fat 43%

Per serving (312 g), of 4 servings

For the Fried onion · To assemble ·

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⚖ About the ingredients

🔧 Tools needed (3) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Lid · Also works: Aluminum foil (tight aluminum foil) · Plate (an upside-down plate)
  • Wide, shallow pot · Also works: Deep skillet (sauté pan) (None) · 💡 Workaround, changes the dish: Pot (Layers instead of a single layer)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Fried onion → Vegetable stew

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