Warmly spiced chickpeas simmered with tomatoes, harissa, and preserved lemon—hearty, plant-based, and full of North African soul.
This Moroccan chickpea stew is proof that plant-based food can be deeply comforting and packed with bold flavour. Harissa brings heat and smokiness, preserved lemon adds a bright acidic note, and warming spices like ras el hanout tie everything together beautifully. Serve with couscous or crusty bread to soak up every last drop.
Moroccan Chickpea Stew
4
servings10
minutes30
minutes340
kcalIngredients
•t2 x 400g cans chickpeas, drained
•t400g canned chopped tomatoes
•t1 onion, diced
•t3 garlic cloves, minced
•t2 tbsp harissa paste
•t1 preserved lemon, flesh removed and rind finely chopped
•t1 tsp ras el hanout
•t1 tsp cumin
•t1 tsp smoked paprika
•t400ml vegetable stock
•t2 tbsp olive oil
•tHandful fresh coriander
•tCouscous or bread to serve
Directions
- Heat olive oil in a large pan. Cook onion for 6 minutes until softened. Add garlic and cook 1 minute more.
- Add harissa, ras el hanout, cumin, and paprika. Stir for 1 minute to bloom the spices.
- Add chickpeas, tomatoes, stock, and preserved lemon. Stir to combine.
- Simmer for 20-25 minutes until sauce has thickened and chickpeas are tender.
- Taste and adjust seasoning. Scatter with fresh coriander.
- Serve over couscous or with crusty bread.
Notes
- Preserved lemons are available at most supermarkets in the world food aisle.
Adjust harissa quantity to control the heat level.
Add a handful of spinach in the last 2 minutes for extra greens.
Tastes even better the next day once the flavours have developed.
