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
- 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
- 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