Moroccan chickpea stew recipe

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Moroccan Chickpea Stew

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Thick, flavour-intense chickpeas with spinach dish. A family favourite that is relatively simple to prepare with 40 minutes cooking time. Served over rice, this recipe yields about 8 servings.

Ingredients

2-3 chopped onions

Crushed head of garlic

Olive oil (enough to cover bottom of pot plus to drizzle afterwards)

1 tsp cinnamon

1 tsp cumin

1 tsp paprika

Few dashes of cayenne pepper/to taste

3 small-medium-sized cans of chickpeas, rinsed. 

15oz diced tomatoes

4 c. stock of your choice

salt to taste

sugar to taste

black pepper

fresh spinach

Directions 

1. Cook the onion and crushed head of garlic on medium-high in olive oil (enough to coat the bottom of the pot) until soft or carmelized.

2. Add the cinnamon, cumin, paprika, and a dash of cayenne.

3. Add the rinsed chickpeas, diced tomatoes, sugar, and stock. Season with salt and pepper to taste and cook on medium or medium-low for 40 minutes.

4. Mash the soup a little (about half the chick peas) then add in fresh spinach to wilt in stew.

Drizzle stew with olive oil.