Here’s a confession: I played with chickpeas and my spice rack once more! And let me tell you, it was delicious! positively yummilicious! Which is why I’m sharing the recipe with you! But let’s not waste time! Here’s the recipe!
My Morrocan-inspired Chickpeas
SOURCE: momentary inspiration, own recipe
PREPARATION TIME: 5 min
COOKING TIME: 30 – 45 min (not sure)
SERVES: 2 – 3
1 tbsp cumin seeds
2 cloves of garlic
1.5 cm ginger
3 small carrots
2 tsp crushed red chilies
1 tbsp ghee (or vegetable oil)
1 tsp turmeric
1 tsp cinnamon
2 tsp ras el hanout
1/2 tsp allspice
1 tsp cayenne pepper
40 g harissa
a little water
salt and pepper
1 tin of chopped tomatoes
2 cans of chickpeas (East End is my favourite brand at the moment)
a small handful of raisins
1. First, toast the cumin seeds until they start to release their aroma. When done, take them out of the pan and leave to cool. Crush them with pestle and mortar and set aside.
2. Now melt the ghee and fry the onions until golden.
3. Add ginger, garlic and carrots. Continue frying until the onions are brown.
4. Add the spices, including half the cumin, and fry for a minute. Then, add the harissa and fry for a few minutes again. Add a little water if necessary.
5. Add the tomatoes and cook until the fat starts to separate, and little specks of ghee appear on the surface of the sauce. The onions will have almost melted, and you will get a thick spicy paste. At this stage, adjust the spices according to your taste. Add a bit more of what you think necessary.
6. Add the chickpeas to the mixture and stir, adding a little water if necessary.
At this stage, I put the rice to boil, so I must have cooked them for another 10 minutes at least.
7. 5 minutes before the end stir in the raisins. At the end, stir in the rest of crushed cumin seeds.
Serve with couscouos or rice.
Loved it! And would make it again! It was spicy though (with all the cayenne, crushed chilies, harissa…), so adjust the level of heat according to how hot you like it/can take it! 🙂 The lemon in the harissa gave it a lovely sour tang, which went well with the earthiness of the cumin stirred in at the end. Also, I loved the contrast between the structures of chickpeas, carrot and raisin. Speaking of carrots, I could have done with more carrot in the stew, so add some more if you wish. Add a bit more garlic, too.
I was going to serve it with a garnish of friend onions and garlic on top, but had no time. Try it, if you want!
You can have it as a vegetarian main course, and even as a side dish. Make loads and take leftover to work for lunch!
Other chickpeas recipes at Maninas: Food Matters:
Catalan Chickpeas with Tomatoes and Almonds V – my addaptation of Melissa’s recipe