Moroccan Chickpea Stew
A fragrant and hearty chickpea and sweet potato stew spiced with baharat, studded with olives, almonds, and barberries. This fiber- and protein-rich plant-based dish is quick to prepare, low in saturated fat, and perfect served over couscous, quinoa, or rice for a satisfying weeknight meal.
Equipment
- 1 large frying pan with lid
- 1 small frying pan
- 1 cutting board
- 1 knife
- 1 stirring spoon
- Measuring Spoons
Ingredients
- 2 tbsp oil olive oil recommended
- 3 garlic cloves finely chopped
- 4 shallots finely chopped
- 5 cups peeled and diced fresh tomatoes OR 2 x 400 g tins of tomatoes
- 3 tsp baharat spice mix
- ½ tsp sweet paprika
- ¼ –½ tsp cayenne pepper or hot chili powder adjust to taste
- ¾ tsp salt adjust to taste
- 2 tsp brown sugar
- Freshly ground black pepper to taste
- 1 tbsp tomato paste
- 2 cups cooked chickpeas
- 1 medium sweet potato approx. 300 g / 0.65 lb, cubed
- 2 tbsp dried barberries or blackcurrants
- 10 black Kalamata olives pitted
- A handful of sliced almonds
- Fresh parsley chopped (optional, for garnish)
- Cooked couscous or quinoa to serve
Instructions
- Prepare the Almonds: Begin by prepping the almonds, which will add a delightful crunch and subtle nuttiness to the finished dish. Slice a small handful of almonds diagonally for even toasting. Place a small, dry frying pan on medium heat. Add the sliced almonds and continuously stir or shake the pan for a few minutes until they turn lightly golden and emit a fragrant aroma. Remove them from the pan immediately to prevent burning and set aside.
- Heat the Oil: Next, pour 2 tablespoons of olive oil into a large frying pan or sauté pan with a lid. Warm the oil gently over medium-low heat, allowing it to shimmer slightly without smoking. The oil is the base that will carry all the flavors of the spices, garlic, and shallots, so ensuring it’s not overheated is crucial.
- Sauté Shallots: Add the finely chopped shallots to the warmed oil. Cook them slowly over low heat, stirring occasionally, until they become soft and almost translucent. This should take about 5–7 minutes. Patience here is key—gently cooking the shallots releases their natural sweetness and forms a flavorful foundation for the stew.
- Add Garlic: Once the shallots have softened, stir in the chopped garlic. Continue cooking on low heat, stirring frequently, for 1–2 minutes until the garlic is soft, fragrant, and fully incorporated with the shallots. Take care not to burn the garlic, as it can develop a bitter taste if overcooked.
- Toast the Spices: Sprinkle in 3 teaspoons of baharat spice, ½ teaspoon of sweet paprika, and ¼–½ teaspoon of cayenne pepper (or hot chili powder). Stir the mixture constantly for about 1–2 minutes to toast the spices lightly. This step releases their essential oils and deepens the overall flavor of the dish. Be attentive—spices burn quickly if left unattended.
- Incorporate Tomato Paste: Add 1 tablespoon of tomato paste to the pan, stirring it thoroughly into the onion, garlic, and spice mixture. Cook for 1–2 minutes, allowing the paste to caramelize slightly. This step enhances the richness and depth of the tomato flavor in the stew.
- Add Tomatoes and Sweet Potato: Pour in the chopped fresh tomatoes or canned tomatoes, then add the cubed sweet potato. Stir to combine everything evenly. Sprinkle ¾ teaspoon of salt and half of the brown sugar over the mixture. Cover the pan with a lid and let the vegetables simmer gently for about 12 minutes, or until the sweet potato begins to soften. Check occasionally and stir lightly to prevent sticking.
- Thicken the Sauce: Remove the lid and allow the sauce to simmer uncovered for another 5–10 minutes. This helps the liquid reduce and the flavors to concentrate. Stir occasionally to ensure the sauce thickens evenly and doesn’t stick to the bottom of the pan. Taste and adjust seasoning with more black pepper and sugar if needed to balance acidity from the tomatoes.
- Add Chickpeas, Olives, and Barberries: Gently fold in 2 cups of cooked chickpeas, the pitted black Kalamata olives, and 2 tablespoons of dried barberries (or blackcurrants). Continue to cook over low heat for 2–3 minutes until everything is warmed through and flavors have melded together. The chickpeas add protein and texture, while the olives and barberries contribute savory and tangy notes.
- Final Seasoning and Taste Check: Give the stew a final taste and adjust seasoning as necessary, adding more salt, pepper, or a pinch of sugar according to your preference. Stir well to distribute the seasoning evenly.
- Serve Over Grain: Spoon the stew generously over cooked couscous, quinoa, or rice. Sprinkle the toasted almonds on top and garnish with chopped fresh parsley, if desired. This step adds texture, freshness, and a final visual appeal to the dish.
- Enjoy: Serve the stew immediately while hot for maximum flavor and texture. Each bite combines the warmth of the spices, sweetness of the sweet potato, hearty chickpeas, and crunchy almonds, making this a comforting, wholesome, and satisfying meal perfect for any day of the week.
Notes
- Use fresh, ripe tomatoes whenever possible for the best natural sweetness and depth of flavor, though canned tomatoes are a convenient alternative.
- Adjust the heat level by varying cayenne pepper or chili powder according to your taste preference. Start small, as it’s easier to add more than to tone it down.
- Toasting the almonds separately ensures they stay crunchy and fragrant instead of becoming soggy in the stew.
- Baharat spice mix is essential for the authentic flavor; if unavailable, you can blend black pepper, coriander, cinnamon, cloves, cumin, cardamom, nutmeg, and paprika for a homemade version.
- Sweet potatoes add natural sweetness and creaminess. Cut them uniformly to ensure even cooking.
