Traditional Moroccan Chickpea Stew - Recipe On Cooking The World
 If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. Marta September 5, 2016 Last updated on October 3, 2024 Marta September 5, 2016 Last updated on October 3, 2024 Today I wanted to share another significant dining experience: Recipe for traditional Moroccan Chickpea Stew. This dish has become our standard meal that week cook at least every two weeks. As you probably suspect – very less traditional dishes we can eat daily. Why? Because the number of calories they contain exceed human calorific requirement 🙂 Nord African cuisine, on the other hand, is very simple and lower in calories. I was shocked that this dish turned out to be not only enjoyable but delicious. We decided to cook it regularly. Just yesterday my husband said to me “We are so lucky that we found such a great dish”. I am also glad that we have tried the North African cuisine because the dishes are very different from that what we used to eat growing up in Europe.This recipe is another recipe that we have tried not knowing how the dish supposes to taste – I hope we won’t be disappointed when we go to Morocco and try it there! Moroccan Chickpea Stew Inspired by: No ratings yet Prep Time 30 minutes Total Time 30 minutes Servings 4 people INGREDIENTS 1 onion chopped1 carrot grated2 garlic cloves1 yukon400 g chicken breast cut into 1cm pieces (optional)1 tsp cumin ground1 tsp chilli powder1/2 tsp tumeric ground1 can dieced tomatos1 can chick peas rinsed and drained250 ml vegetable broth200 g cous cous250 g natural yogurt4 tbsp olive oil 1 onion chopped 1 carrot grated 2 garlic cloves 1 yukon 400 g chicken breast cut into 1cm pieces (optional) 1 tsp cumin ground 1 tsp chilli powder 1/2 tsp tumeric ground 1 can dieced tomatos 1 can chick peas rinsed and drained 250 ml vegetable broth 200 g cous cous 250 g natural yogurt 4 tbsp olive oil INSTRUCTIONS Heat 2 tbsp olive oil in a large saucepan.Add onion, carrot, garlic and sauté until tender.Stir in potato, chickpeas, diced tomatoes, spices, the broth and bring it to a boil.Cover the saucepan with lead, reduce heat and simmer for about 15 minutes.In the separate pan preheat the rest of olive oil. Add chicken breast and cook until tender. Set aside.Stir in fired chicken pieces to the pan with sauce.Serve with couscous and yogurt on the side Heat 2 tbsp olive oil in a large saucepan. Heat 2 tbsp olive oil in a large saucepan. Add onion, carrot, garlic and sauté until tender. Add onion, carrot, garlic and sauté until tender. Stir in potato, chickpeas, diced tomatoes, spices, the broth and bring it to a boil. Stir in potato, chickpeas, diced tomatoes, spices, the broth and bring it to a boil. Cover the saucepan with lead, reduce heat and simmer for about 15 minutes. Cover the saucepan with lead, reduce heat and simmer for about 15 minutes. In the separate pan preheat the rest of olive oil. Add chicken breast and cook until tender. Set aside. In the separate pan preheat the rest of olive oil. Add chicken breast and cook until tender. Set aside. Stir in fired chicken pieces to the pan with sauce. Stir in fired chicken pieces to the pan with sauce. Serve with couscous and yogurt on the side Serve with couscous and yogurt on the side Get Potato Salad Video Guide! Signup to my newsletter and get my Potato Salad Video Guide that includes: 3 emails with 3 videos with my potato salad tips and tricksPotato Salad Cookbook PDF with 6 regional potato salad recipes from Germany 3 emails with 3 videos with my potato salad tips and tricks Potato Salad Cookbook PDF with 6 regional potato salad recipes from Germany LATEST BLOG POSTS ABOUT ME Marta Kieser is a food guide and blogger who lives in Frankfurt with her husband and 1-year-old son. Apart from food guiding, she loves cooking, having guests over, swimming, hiking, and running.