Spicy Moroccan Chickpeas

Spicy Moroccan Chickpeas

I have wanted to travel to Morocco for decades, ever since I was first introduced to the flavorful cuisine way back in High School. This past summer I was lucky enough to take a trip there. While I was exploring the colorful marketplace in Marrakesh, an idea came to me that I should purchase an authentic tagine for cooking. Talk about an impulse buy! It sounded wonderful at the time and in my head I formed the argument that a tagine would make a cool and functional souvenir. I did not take into account that a tagine strong enough to survive in a modern oven would be both be big and heavy. Plus Morocco was one of the first stops on a whirlwind trip that included Spain and Portugal. Over the next few weeks the tagine became like a third carry on item. And I was so afraid of breaking or cracking my new tagine before I ever had the chance to make something delicious in it!


So here it is. The tagine that survived trains, buses, and airport security. Every time I look at this it reminds me of a wonderful time in my life as a young traveler and inspires to eat more Moroccan food, which is always a good thing!

Spicy Moroccan Chickpeas

Prep time: 10 minutes
Cook time: 20 minutes
Yield: 5 to 6 servings


2 TBSP olive oil
1 medium onion, diced
2 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground turmeric
teaspoon cayenne pepper (more or less, according to taste)
¾ tsp. cinnamon
¼ tsp. ground ginger
1 clove garlic, pressed
2 (15 oz.) cans chickpeas
14 oz. can crushed or diced tomatoes
1 cup vegetable broth
¾ cup cilantro leaves, chopped
1/2 cup dried apricots or golden raisins for garnish
Serve with a side of fresh couscous
1) Heat oil in a large skillet, Dutch Oven, or tagine (like mine) over medium-high heat. Add chopped onions and begin cooking for 1 minute. Add all the spices and garlic. Sauté for 5 minutes until the onions turn a golden brown color.
3.) Add chickpeas and mix well in order to evenly coat with the spices. Add the tomatoes and vegetable broth and bring to a boil for 1 minute. Reduce heat to low and simmer for 15-20 minutes.
4.) Remove from heat and stir in cilantro. Serve with a side of couscous and garnish with dried apricots or golden raisins.

Spicy Moroccan Chickpeas

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

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

Twitter picture

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

Facebook photo

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

Google+ photo

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

Connecting to %s