Savory Moroccan Chickpeas

This Casual Kitchen original recipe can be made from start to finish in under 30 minutes, and the cost is a truly laughably cheap $1.15 per serving. It's mild tasting, healthy and delicious, and you'll be able to serve it to vegetarians, vegans and even gluten-free eaters.

However, if you have a guest who won't eat chickpeas, you're in trouble.

Savory Moroccan Chickpeas

2-3 Tablespoons olive oil
1 onion, sliced into strips
4-5 cloves garlic, pressed or minced
1 jalapeno pepper, seeded and minced
1" square fresh ginger, minced or grated

1 teaspoon ground coriander
3/4 teaspoon cumin
3/4 teaspoon ground cinnamon
1/4 teaspoon black pepper, or more, to taste
1/4 teaspoon ground cloves

2 15-ounce cans chickpeas (or about 3 cups cooked chickpeas)
3/4 cup water or vegetable stock
2 medium tomatoes, chopped
3-4 Tablespoons fresh parsley, chopped, for garnish

1) Saute onions, garlic, jalapeno and ginger in oil on medium heat for 7 minutes, until onions are soft but not browned. Add spices and saute another 2-3 minutes.

2) Add chickpeas and the water or stock. Bring to a boil, cover and simmer for about 7 minutes. Then uncover, add the tomatoes, stir well, and simmer for another 3-5 minutes until tomatoes are just beginning to soften.

3) Remove from heat, add fresh parsley, and serve over rice or couscous.

Serves 4.

1) One thing you might notice about this recipe: there is no salt added whatsoever. The mix of spices is so fragrant and flavorful your guests won't even miss it.

2) If you have some extra homemade vegetable stock around, fell free to use it, but plain water also works well in this dish. I recommend avoiding store-bought stock or bouillon.

3) This dish is quite flexible and can be served warm over rice or couscous, or you can let it cool and serve it by itself as a cold salad. Enjoy!

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Charmian @ Christie's Corner said...

You had me at ginger. Love the sounds of this. I'm not big into salt and love that you didn't add any to the recipe. I

I'm hoping to cook more with lentils and legumes this winter, and with a fresh batch of home cooked chickpeas sitting in the freezer just begging to be used, I will definitely be giving this a try!

Daniel said...

Charmian, thanks for your comment! This dish is a real keeper, and yes, I've always felt that most recipes contain too much salt in the first place, so I never add it--and in fact often remove salt from recipes that I make and modify.

I find that most people have to retrain their palates a bit to adjust to this, but the end result is an increased ability to appreciate subtleties in cooking.


Anonymous said...

I used the chickpea fluid out of the can enstead of water.
I would also add the crushed garlick a little after the onions get transparent as it tends to burn faster! Loved the dish! Diana Z

jules said...

great minds daniel - I've been thinking about a moroccan chickpea dish myself - you're looks inspirational

Daniel said...

Hi Diana, you can certainly use some liquid from the cans, that's a good idea. Also, yes you can definitely wait a bit before adding the garlic, but I just dump them all in together to make the recipe as simple as possible. So glad you enjoyed it!

Jules, thanks for stopping by--I'd be curious to hear how this one comes out for you!


SteamyKitchen said...

Oh I'm glad you used canned chickpeas. I can never get my act together to be able to remember to soak dried beans. I'm more of a spontaneous cook.

Daniel said...

Same here Jaden! Most of the time I just want to whip up something, not plan for a meal a day ahead or several hours ahead, so I generally lean towards canned beans in all of my recipes. It's a trade-off between convenience and cost though.

Thanks for stopping by!


chow and chatter said...

oh these look awesome nice blog you have here Rebecca

Daniel said...

Thanks for stopping by Rebecca!


Leesie said...

I'm new to your blog having discovered it via Food52 and I have taken a quick liking to it! This dish sounds lovely. I'd probably use dried and then soaked over night chicks for this recipe.

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Daniel said...

Thanks Leesie for the feedback. And yes, you can easily use dried-then-soaked chickpeas in this recipe, as long as they are thoroughly cooked through before you add them to this dish. Enjoy!


Daniel said...

Thanks Leesie for the feedback. And yes, you can easily use dried-then-soaked chickpeas in this recipe, as long as they are thoroughly cooked through before you add them to this dish. Enjoy!


Elizabeth said...

Had this bookmarked for months, finally made it tonight - it's delicious! I ended up using chickpeas that were soaked but not yet cooked, so I simmered the dish for about an hour and added some more water as needed. I added the tomatoes after the chickpeas were done. The dish has a wonderful flavour and is great over brown rice.

Daniel said...

Thanks for sharing Elizabeth! Really glad you enjoyed it.