This Moroccan Chickpea Stew has all the bold flavors you want in a north African dish, without being overpowering. The cinnamon, cloves, star anise, and coriander, to name a few spices, work perfectly together and fill your mouth with a warmth that is typical of this style of cooking. Spoon it over couscous, rice, or eat with bread.
Moroccan Chickpea Stew [Vegan]
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves of garlic, minced
- 1 star anise, ground
- 2 cloves, ground
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon cayenne pepper (optional)
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 4 1/2 cups cooked chickpeas (or 3 cans drained and rinsed)
- 1 can chopped tomatoes (or 4 fresh tomatoes, chopped)
- 7 cups water
- 1 vegetable stock cube
- salt to taste
- In a pot, heat the olive oil, add the onion and cook until translucent, about 5 minutes.
- Add the garlic and cook for 30 seconds until fragrant.
- Add all of the spices and cook in the oil for a minute.
- Add the chickpeas, tomatoes and water and bring to the boil
- Add the stock cube and turn the mixture down to a simmer and cook for 40-45 minutes until most of the liquid has evaporated and you're left with a thick stew.
- Season with salt to taste.