Moroccan chickpea stew

Moroccan Chickpea Stew

Moroccan Chickpea Stew

This is based on a YAWYE recipe.  Really easy to make & very tasty.   Last time we had this, I made it first thing in the morning & popped it into the slow cooker on low until lunch-time.

DD2(2) loves it, I haven’t given it to DD1 yet, but I’m sure she’ll like it.


  • 1 tbsp olive oil
  • 2 garlic cloves, peeled & crushed
  • 2 medium onions, peeled & sliced
  • 1 bunch fresh coriander (about 10g), roughly chopped
  • about 10g fresh mint, roughly chopped
  • 1 tsp chilli powder (I use mild when giving it to the kids)
  • 1 tsp ground cumin
  • 0.5 tsp ground cinnamon
  • 1 can chopped tomatoes
  • 1 can chickpeas
  • 75g dried apricots, chopped
  • 25g blanched almonds
  • half an organic low-salt stock cube

to serve

  • rice or couscous
  • crunchy salad or lots of steamed green veg


  1. Put the oil, garlic, onions, herbs and spices in a large pan. Place over a medium heat & cook for 5 mins.
  2. Add all the remaining ingredients, then refil the empty tomato can with cold water & pour into the pan.
  3. Bring to the boil, reduce the heat & simmer for 25-30mins.

Vegetarian. One husband, Two cats, Three kids.

Tagged with: ,
Posted in Main Meal, Vegan, Vegetarian

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s


Enter your email address to follow this blog and receive notifications of new posts by email.

Join 263 other followers

%d bloggers like this: