I have never been to Morocco but I love the warm spices that are used in Moroccan recipes. This recipe comes from liveeatlearn.com. Not to mention that a simple can of chickpeas can be magical because they are so versatile.
This recipe uses just a few ingredients but I love it. I will definitely be making it again. This is what’s in it:
- Chickpeas: We tried this with dried and canned chickpeas, and canned came out on top! They’re super convenient and soak up all those spices while simmering.
- Aromatics: Yellow onion and fresh garlic lay the flavor foundation. (You could also use white onion here!)
- Tomato (2 Ways): We’ll use tomato paste to give this Middle Eastern chickpea stew body and umami flavor. And fire-roasted tomatoes are our secret weapon to create a subtle smoky-sweetness (find them next to regular canned tomatoes).
- Spices: Paprika, cumin, chili powder, garam masala, turmeric, and coriander add smoky, earthy notes and the perfect warmth.
- Flour: You’ll need a little all-purpose flour to thicken things up! Feel free to us a gluten-free all-purpose flour.
I bought a little can of tomato paste but you know how it goes. You use 1 tablespoon then the rest sits in the refrigerator until you notice it and through it out months later. This time I did it differently. I used the 1 tablespoon then froze the rest in ice cube trays. I thought I was being so clever. No waste and I’ll have it to use in this recipe again.
It was way too much for me to eat within a few days so I froze half of it for another meal later on.