Moroccan style chickpea and spinach stew

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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



In a wide saucepan, heat the olive oil, add the red chillies and the peppercorns, cinnamon, bay leaves and cumin seeds.

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Now add the sliced onions and sauté the onions until lightly caramelised, stirring occasionally.

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Add the chopped ginger and garlic and cook on medium heat for 5 min.

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Now add the tomatoes, mix well, and cook on medium heat for 5 min.

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Add the powdered spices, and salt

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Dissolve the stock cube in one cup of water. Add to the mix

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Add the chopped spinach, mix well. Add one cup of water, simmer on low heat for 10 minutes.

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Now add the chickpeas and mix.

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Add the harissa paste; add more water and cook for another 10 min

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Add the ginger slivers as garnish

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Finally squeeze the lemon juice and sprinkle the fried onions on top

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Serve with warn pitta bread or chapati

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