Moroccan Chickpea Casserole
Travelling is a great source of inspiration for me and stimulates my creativity. I always try to sample as many traditional dishes as possible so that I can reproduce or adapt them in my own way when I get home. This chickpea casserole recipe is quick, tasty and inspired by the flamboyant flavours of Morocco! I hope my recipes will take you on a journey of your own!
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- Preparation time: 10 minutes
- Cooking time: 20 minutes
- Servings: 4
Ingredients
Chickpea casserole
- 3 tablespoons (45 ml) olive oil
- 1 yellow onion, finely chopped
- 1 teaspoon (5 ml) salt
- 3 garlic cloves, chopped
- 1 teaspoon (5 ml) paprika
- 1 teaspoon (5 ml) smoked paprika
- 1 teaspoon (5 ml) ginger
- 1/2 teaspoon (2.5 ml) cumin
- 1/2 teaspoon (2.5 ml) turmeric
- 1/4 c. teaspoon (1.25 ml) cinnamon
- 6 tomatoes, diced (about 4 cups)
- 2 tablespoons (30 ml) tomato paste
- 1 cup (250 ml) vegetable broth
- 1/4 cup (60 ml) golden raisins (optional, but so good!)
- 1/2 cup (125 ml) pitted green olives
- 1 can 540 ml chickpeas, rinsed and drained
- Pepper, to taste
Toppings
- 1/2 cup (125 ml) coarsely chopped fresh parsley
- 1 tablespoon (15 ml) lemon juice
- Olive oil drizzle
- Pita bread to serve (or slices of toasted bread)
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Preparation
Chickpea casserole
- In a large pan, heat the oil over medium-high heat and cook the onion with the salt for 6 minutes, stirring often. Add the garlic and spices and cook for a further 2 minutes.
- Add the tomatoes and continue cooking for 5 minutes, stirring often. Add the tomato paste and cook for a further 1 minute. Add the stock, raisins, olives and chickpeas and cook for a further 4 minutes.
- Serve with fresh parsley, a little lemon juice, a drizzle of olive oil and pita bread or bread of your choice!
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