Moroccan Chickpea Stew



  • 3 tbsp olive oil
  • 1 large red onion, chopped
  • 5 garlic cloves, finely chopped
  • 1 large sweet potato, skinned and chopped to roughly 1 cm cubes
  • 2 tsp cumin seeds
  • 1/2 tsp chili powder
  • 1 tbsp sweet paprika
  • 1 tbsp cinnamon
  • fresh thyme leaves from 10-12 sprigs
  • 2 cups cooked chickpeas or 2 cans of 400 ml chickpeas
  • 2 large tomatoes, chopped or 1 800 ml can of good quality tomatoes
  • 2 tsp salt or to taste
  • 2 bunches of collard greens or baby spinach or any other green
  • 1/4 cup sweet dried raisins
  • 2 tbsp fresh chopped flat leaf parsley


  1. Heat up a pot / pan on medium heat. Add the olive oil
  2. Add the cumin seeds
  3. Once cumin seeds start crackling, add the onion and garlic and saute for 3-4 minutes
  4. Add the sweet potatoes and saute for 4-5 minutes. This will caramelize the vegetables and bring out their sweetness
  5. Add chili powder, paprika, cinnamon, thyme, salt and mix well
  6. Add the chickpeas and mix well
  7. Add the tomatoes and crush with ladle to release their juices
  8. Add 1 1/2 cups water, turn up the heat to bring to boil. Then let it simmer on medium heat for 15 minutes
  9. Add the greens to the stew along with the dried raisins
  10. Transfer about half the quantity of stew to a blender and blend to puree
  11. Pour the blended stew back into the pot and mix well
  12. Add freshly chopped parsley and serve the stew with your favorite bread

Serves: 4

Inspiration source:

Post a comment or leave a trackback: Trackback URL.

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: