Recipe

Moroccan Chickpea Stew

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Moroccan Chickpea Stew

A spicy stew with Moroccan flavours - cumin and harissa - served with warm chilli and garlic pitta wedges.




Ingredients to serve 2

  • . x PITTA WEDGES
  • 2 x pitta breads – cut into wedges/quarters
  • 2 tbsp x olive oil (from your pantry)
  • 2 cloves x garlic – crush, peel and chop finely
  • 1/2 x fresh chilli – de-seed and chop (optional)
  • . x sea salt and black pepper
  • . x CHICKPEA STEW
  • 1 1/2 tbsp x olive oil (from your pantry)
  • 1 stalk x celery – cut off ends & chop
  • 1/2 x onion – peel and chop finely
  • 1/2 tsp x harissa
  • 2 cloves x garlic – crush, peel and chop finely
  • 1 1/2 tsp x ground cumin
  • 1/2 tsp x sugar (from your pantry)
  • 1 tin x tinned chickpeas – open and drain
  • 2 tsp x vegetable stock granules
  • 1 cup x boiling water
  • 1 tin x chopped tomatoes
  • 1/2 x lemon – halve and juice
  • 1 tbsp x fresh coriander – chop coarsely
  • Olive oil, salt and pepper (from your pantry)

Ingredients to serve 4

  • . x PITTA WEDGES
  • 4 x pitta breads – cut into wedges/quarters
  • 4 tbsp x olive oil (from your pantry)
  • 4 cloves x garlic – crush, peel and chop finely
  • 1 x fresh chilli – de-seed and chop (optional)
  • . x sea salt and black pepper
  • . x CHICKPEA STEW
  • 3 tbsp x olive oil (from your pantry)
  • 2 stalks x celery – cut off ends & chop
  • 1 x onion – peel and chop finely
  • 1 tsp x harissa
  • 4 cloves x garlic – crush, peel and chop finely
  • 3 tsp x ground cumin
  • 1/2 tsp x sugar (from your pantry)
  • 2 tins x tinned chickpeas – open and drain
  • 4 tsp x vegetable stock granules
  • 2 cups x boiling water
  • 2 tins x chopped tomatoes
  • 1 x lemon – halve and juice
  • 2 tbsp x fresh coriander – chop coarsely
  • Olive oil, salt and pepper (from your pantry)

Method

Step 1

Preheat oven to 200⁰C.

Step 2

Vegetable stock: add the boiling water to a large jug and mix in the vegetable stock granules until dissolved.

Step 3

Pitta wedges: mix the following ingredients in a large, flat bowl: olive oil, garlic and chilli. Dip the pitta wedges in the mixture and coat on both sides. Place on a baking tray in a single layer and sprinkle with freshly ground sea salt. Bake for about 5 minutes or until golden brown. Set aside.

Step 4

Stew: heat the olive oil in a saucepan (medium heat) and add the celery, onion, garlic and some salt and pepper. Cook on a low heat with the lid on until soft – about 10 minutes. Add the cumin and cook for another minute, then add the tomatoes, chickpeas, sugar, harissa and vegetable stock. Simmer for 5 minutes. Then add the lemon juice and chopped coriander. Check the seasoning and adjust if necessary.

Step 5

To serve, divide the stew between the bowls. Add the pitta wedges on the side.