Mega Moroccan Styley Chickpea Stew

Well i have to say i could quite easily have stood at the hob with some bread and stuffed my face silly with this one without even making it to the table.  really zingy because of the lemon, pleasantly aromatic with a touch of spice.  don’t be put off by the Moroccan spice mix as it’s widely available at supermarkets and is used in many Moroccan dishes or any type of stew.


1 medium onion finely chopped

2 cloves of garlic, crushed or grated

a thumb -sized piece of ginger, finely chopped or grated

1 teaspoon of ground turmeric

1 teaspoon of ground coriander

1 teaspoon of Moroccan spice mix, Ras El Hanout (this is now widely available in supermarkets or online but if you can’t get it just use garam masala or a bit of extra coriander)

2 tablespoons of tomato purée

Zest and juice of a lemon

1 tin of plum tomatoes

1 tablespoon of honey or sweetener to taste (optional).

200 mL of chicken or vegetable stock

Small bunch of fresh coriander finely chopped

1 jar of chickpeas in their juice, tinned chickpeas work fine the jarred ones just seem a bit creamier

salt-and-pepper to taste


Gently fry the onions for about five minutes until softened

Add the ginger and garlic and fry for another minute or so.

Add the tomato purée and fry gently for another five minutes, add a splash of water or wine if the pan gets too dry.

Add the dried spices and fry for a couple of minutes to release the flavours. (Top tip! Mix dried spices with a couple of tablespoons of water makes it easier to cook dry spices)

Turn up the heat slightly and add the wine to the pan and bubble for a couple of minutes to burn off the alcohol.

Add the tinned tomatoes and mash them lightly.

Add the hot stock, grate in the lemon zest and squeeze in the juice and a spoonful of honey.

Allow to bubble away gently for about 15 to 20 minutes to reduce slightly.

Add the chickpeas together with their juice and simmer for about ten minutes.

Season to taste.

Serve with warm flat breads or wholemeal tortillas  and try not to burn your mouth as you will find it hard to resist dipping in the tortilla before it’s reached the plate!

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