Moroccan Chickpea Casserole

Name: Moroccan Chickpea Casserole
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Québécoise
Ingredients: 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; 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)

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!

Servings: 4
Preparation time: 10 minutes
Cooking time: 20 minutes

See the recipe

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!