Recipe | Moroccan Chickpeas

Whether you’re vegan or just want to give yourself a little break from meat, this Moroccan Chickpea recipe is sure to please. We love this dish because it’s one that you can just throw in the oven, so no need to stand over a hot stove for an hour. Because, let’s face it, we know you’d rather be doing more important things like yoga, chillin’ and just being awesome. As with all our recipes we’ve got food intolerances in mind, this recipe is gluten free, corn free, soy free and dairy free. If you’re sensitive to salicylates then leave the tomato paste out, of course feel free to play around with the flavours; add extra cayanne pepper if you like it spicy, or lean hard on the fresh mint if you want a really crisp, fresh dish!

Ingredients

2 cups dried chickpeas or 4 cups canned chickpeas
1 onion
2 tsp cumin
1 tsp cinnamon
2 tsp ground coriander
1 tbs turmeric
1 tsp nutmeg
1 tsp cayenne pepper (leave it out if you don’t like spicy)
1 tsp paprika (sweet, not smoked!)
1 inch of grated fresh ginger (or more!)
4 garlic cloves, crushed
1 small can tomato paste (concentrated)
1 hand full sultanas or raisins
1 hand full dried apricots (chopped)
1 hand full fresh mint leaves (chopped)
1 hand full fresh parsley (chopped)
1 hand full fresh coriander (chopped)
Salt & pepper to taste
Juice of a lemon
Coconut oil

Method

If you’re using dried chickpeas:
1. Soak the chickpeas overnight in a large bowl with plenty of water.
2. The next day, boil the chickpeas for half an hour until they begin to go a little bit soft.

If you’re using canned chickpeas:
1. Drain the canned chickpeas through a colander/strainer and discard the canned water.
2. Rinse the chickpeas under running water.

Let’s begin:
3. Preheat oven to 200°C or 180°C (fan forced).
4. Line a baking tray with baking paper, this makes it easier to clean later on.
5. Grate the garlic and ginger, chop the onion and dried apricots.
6. Place on a baking tray with the chickpeas, dried spices, tomato paste and coconut oil.
7. Mix well with a spoon or by hand to make sure the chickpeas are evenly covered with tomato paste and spices.
8. Place in the oven for 30-45 minutes depending on how crunchy you want the chickpeas to be.
9. Meanwhile, cut up the fresh herbs and juice the lemon.
10. Serve hot with freshly squeezed lemon juice and sprinkled with fresh herbs. Moroccan Chickpeas

Bio
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Eatable's Ash

As a co-founder of Eatable, Ash is committed to helping you live your own luscious life. Hailing from Australia but now calling Denmark home, she's studying nutrition and exploring all the World has to offer. She has a bunch of food intolerances and loves food all the more for it!