Description
This vibrant and comforting 30 Minute Moroccan Stewed Chickpeas with Tomatoes recipe brings together fragrant ras el hanout spices, tender chickpeas, and fresh spinach in a flavorful tomato broth. Perfect for a quick yet hearty meal, it's delicious served with bread or rice and can be garnished with crumbled feta and cilantro for an extra burst of flavor.
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, minced
- 3 garlic cloves, minced
- 2 tsp ras el hanout (Moroccan spice blend)
- 1 (28 oz) can tomato puree
- 2 (14 oz) cans chickpeas, drained
- 2 cups water or vegetable broth
- 3 cups spinach
- Salt & pepper to taste
Optional Toppings
- Crumbled feta cheese
- Minced fresh cilantro
Instructions
- Cook the onions & garlic: Warm the olive oil in a saucepan over medium heat. Add the minced onion and cook for a few minutes until softened. Then add the minced garlic and sauté until fragrant, about 1-2 minutes.
- Add spices, chickpeas & tomatoes: Stir in the ras el hanout spice into the onion and garlic mixture and cook for another minute until aromatic. Pour in the tomato puree, drained chickpeas, and water or vegetable broth, stirring to combine.
- Stew chickpeas: Bring the mixture to a simmer. Once simmering, add the fresh spinach and continue to cook the stew for about 20 minutes, allowing the broth to reduce and thicken to a rich consistency.
- Season to taste & serve: Season the stew with salt and pepper according to your preference. Serve hot topped with optional crumbled feta and fresh cilantro. This dish pairs wonderfully with warm bread or rice.
Notes
- Ras el hanout is a Moroccan spice blend; if unavailable, substitute with a mix of cumin, coriander, turmeric, cinnamon, and paprika.
- For a vegan version, omit the feta cheese garnish.
- Use vegetable broth instead of water for a richer flavor.
- Leftovers keep well in the refrigerator for up to 3 days.
