This recipe for a warming Moroccan chickpea stew is both comforting and your daily dose of vegetables, all in one dish.
Created by chef Radhikah of Radikal Kitchen, this recipe can also be viewed on her Youtube channel.
Fresh baby spinach and chickpeas, slow-cooked with ginger, garlic, and onion with tomatoes and warm spices, finished off with a healthy dash of lemon.
Serves 4
Ingredients
- 5 tbs olive oil
- 2 onions sliced
- 1 tablespoon finely chopped ginger
- 1 tbs garlic paste
- 1 “ cinnamon stick
- 3-4 pepper corns
- 1 tsp cumin seeds
- 2-3 bay leaves
- 2 red dry chillies – optional
- 250 gm spinach leaves, washed and coarsely chopped
- 1 veg stock cube
- ½ can tomatoes
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp harissa paste
- Juice of 1 lemon
- Ready fried onions – 2 tbs for garnish
- ½ tsp ginger slivers, for garnish
- Salt to taste
Method
- In a wide saucepan, heat the olive oil, add the red chillies and whole spices , then add the sliced onions and fry the onion in for 5 minutes or until the onion is softened, stirring occasionally.
- dd ginger, garlic paste and cook on medium heat for 5 min.
- Now add the tomatoes, cook for 5 min.
- Add the spices, and salt.
- Dissolve the stock cube in one cup of water. Add to the mix.
- Add the chopped spinach. Mix well, simmer on low heat for 20 minutes.
- Add the harissa paste ; add more water and cook for another 10 min.
- Add the ginger slivers.
- Finally squeeze the lemon juice and sprinkle the fried onions on top.