Moroccan style chickpea and spinach stew
Radhika
October 6, 2021
No Reviews
Ingredients
Adjust Servings
| 5tbsp Olive oil | |
| 2 onions, sliced | |
| 1tbsp fresh ginger, finely chopped | |
| 1tbsp fresh garlic, finely chopped | |
| 1inch cinnamon stick | |
| 4 pepper corns | |
| 1tsp cumin seeds | |
| 3 bay leaves | |
| 2 red dry chillies - optional | |
| 250gm spinach leaves, washed and coarsely chopped | |
| 1 veg stock cube dissolved in one cup of warm water | |
| 1can tomatoes | |
| 1tsp turmeric powder | |
| 1tsp coriander powder | |
| 2 cans of chickpeas, rinsed and drained | |
| 1tbsp harissa paste | |
| Juice of 1 lemon | |
| 2tbsp Ready fried onions | |
| 11/2 tsp ginger slivers-garnish | |
| Salt to taste | |
| 3cups water to cook |
Directions
1.
In a wide saucepan, heat the olive oil, add the red chillies and the peppercorns, cinnamon, bay leaves and cumin seeds.
Mark as complete
2.
Now add the sliced onions and sauté the onions until lightly caramelised, stirring occasionally.
Mark as complete
3.
Add the chopped ginger and garlic and cook on medium heat for 5 min.
Mark as complete
4.
Now add the tomatoes, mix well, and cook on medium heat for 5 min.
Mark as complete
5.
Add the powdered spices, and salt
Mark as complete
6.
Dissolve the stock cube in one cup of water. Add to the mix
Mark as complete
7.
Add the chopped spinach, mix well. Add one cup of water, simmer on low heat for 10 minutes.
Mark as complete
8.
Now add the chickpeas and mix.
Mark as complete
9.
Add the harissa paste; add more water and cook for another 10 min
Mark as complete
10.
Add the ginger slivers as garnish
Mark as complete
11.
Finally squeeze the lemon juice and sprinkle the fried onions on top
Mark as complete
12.
Serve with warn pitta bread or chapati
Mark as complete
Leave a Reply