moroccan chickpeas

A delicious Tunisian-inspired Tagine (with your choice of  Chicken or chickpeas)  Carrots, Cous Cous and flavorful Green Harissa Sauce. A one-pan meal that can be made in 45 minutes! Vegan and Gluten-free adaptable! 
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Tunisian Tagine (w/ Chicken or Chickpeas) Couscous &amp; Green Harissa Sauce

chicken or

salt and chili powder

carrots

onion

ginger-minced

garlic cloves- rough chopped

cumin

coriander

turmeric

cinnamon

caraway seeds, optional but very tasty

salt

sugar

tomatoes

¼ cup dried apricots, diced (or sub raisins)

water

couscous

yogurt yogurt

Italian parsley, small stems OK

garlic

jalapeño

½ teaspoon smoked paprika

coriander (or cumin)

In a large heavy-bottom, ovenproof skillet or dutch oven heat to the oil. Cut chicken into bigger bite-sized pieces, 1-2 inches, and generously salt and pepper and sprinkle with chili powder (If using chickpeas, see notes). Sear chicken 5 minutes on each side, turning the heat down to medium if necessary until it&#8217;s golden brown. While chicken is searing, prep the veggies.

Slice the carrots at diagonal ⅓ inch thick. Slice the onions into rings ⅓ inch think, then cut into half-moons. Rough chop the garlic, and finely mince the ginger. Chop the apricots.

When Chicken is golden, remove it from the pan, and set it aside on a plate (it will finish cooking in the oven).  Add the onions and carrots to the same pan (adding a tad more oil if need be) and cook over medium-high heat for 3-4 minutes, stirring very often. Turn heat to medium and cook for just a few more minutes until onions become tender. Add the garlic and ginger, sauté for 2 minutes. Add the spices, and sauté for one minute to bring out their flavor. Add the salt, sugar, undrained tomatoes, dried apricots and water. Bring to a simmer and stir a bit. Once it&#8217;s simmering, stir in the couscous. Nestle in the chicken cover and place in the oven for 15 minutes.

While it&#8217;s baking, make the Green Harissa Yogurt Sauce &#8230;by placing the parsley or cilantro, garlic and jalapeño in a food processor and pulse (or finely chop) then place in a bowl. Stir in yogurt spices &amp; salt.

After 15 minutes, pull the pan from the oven. If you want the chicken to darken up a bit, broil for a minute or two. Scatter with the mint leaves and serve with Green Harissa Yogurt Sauce.

We’ve found so many fabulous recipes on this site- thank you!
I wanted to share that I made this in the slow cooker (because we didn’t have any oven-proof pots/pans that were big enough) and it turned out great! Just threw all the ingredients in and cooked it on low for 4 hrs. I added pearl couscous at the end and cooked it 15 min longer on low. 
I bet the original method of cooking this dish makes it all the more delicious, but wanted to share this option too!

This is the third recipe I've made  from this site and it was absolutely amazing!! Made it with just the chickpeas, reduced the cumin by half because I don't like the taste of cumin and the dish was perfect. I can't wait to try more recipes.

Detox Moroccan Chickpea Glow Bowl: clean eating meets comfort food! vegetarian / vegan.

Detox Moroccan-Spiced Chickpea Glow Bowl

olive oil

garlic,

chili powder and cumin

turmeric and garam masala

sea salt

dash of each -cinnamon and cayenne (to taste)

chickpeas

cucumbers

mint, parsley, cilantro

yogurt or hummus

lemon juice

pita

Heat the olive oil in a large skillet over medium heat. Add the onion; saute until soft. Add the garlic, spices, salt, and chickpeas &#8211; stir until very fragrant. Add the tomatoes (undrained) and simmer for 20 minutes while you prep the other ingredients.

Chop the cucumber, cook the couscous, and mince the herbs. Arrange bowls with desired amounts of all ingredients. Voila!

Looks amazing!

Also - can you have these recipes pull through to the "Recipes" tab? The last one on there is the Sweet Potato Casserole!

p.s. I know this, because I use your recipes exclusively to meal plan for my crazy week. I loooooooooove your recipes, they make me healthy and happy, and when I have people over, I fool them into thinking I'm a cooking wizard. I'm just borrowing your magic!

Yumm!! That looks like such a beautiful dish. Love cooking with chickpeas as well since they are so cheap (:

Hi Lindsay,   thanks for sharing such informative articles

Hi! Great recipe and, as always, great post! I don't use a lot of garam masala in my cooking, but I have to say that I just loved it in this recipe! I'll definitely be testing it out in my future recipes. Thanks for the inspiration!

I’ve made this for meal prepping during the week and it’s so delicious and satisfying !! Do you think it would freeze well if I made a double batch and put half in the freezer ?

Heavens!  This recipe is yummy!  Quick, flavorful, and cheap- my favorite way to cook!  I haven't found a recipe on this blog yet that I haven't loved!

This was a really good weeknight meal.  I added some of the same spices (cumin, garam masala) to the yogurt and served it with some golden raisins.  They provided a really nice little pop of sweetness to the dish.

Lindsay, I made this for dinner tonight and it was delicious.  The kitchen smelled so good as the chickpeas cooked.  My husband was thrilled--good and spicy but not hot.  That dash is just the right amount of cinnamon.  You nailed it!  Thanks for so many great recipes.

Would this be good with parmesan couscous? That's all I have on hand

I rarely comment but have been following POY for years and love all the recipes! I made this last night and the flavors are out of this world. We absolutely loved it. Thanks for another great recipe!

https://content.jwplatform.com/videos/6RqvKwZ6.mp4

Moroccan Spiced Chickpea Glow Bowl

These bold and cozy Moroccan chickpeas come together in 30 minutes using just a few pantry staples–an easy, flavorful vegetarian dinner perfect for busy weeknights!

Moroccan Spiced Chickpea Bowls

olive oil (15 mL)

½ medium yellow onion (diced)

garlic (minced)

tomato paste (30 g)

Tbsp all-purpose flour

tsp each paprika, cumin, chili powder, and garam masala

½ tsp each turmeric, coriander, and salt

15-oz cans chickpeas (drained, 425 g cans)

fire-roasted diced tomatoes (do not drain, 425 g)

Flavor Base

Flavor Base: Heat 1 Tbsp olive oil in a large saute pan over medium heat. Add ½ medium yellow onion (diced) and 2 cloves garlic (minced), cooking until soft and fragrant, 3 to 5 minutes.

Spice It

Spice It: Stir in 2 Tbsp tomato paste, 2 Tbsp all-purpose flour, 1 tsp each paprika, cumin, chili powder, and garam masala, and ½ tsp each turmeric, coriander, and salt.

Simmer

Simmer: Stir in 2 15-oz cans chickpeas (drained) and 1 15-oz can fire-roasted diced tomatoes (do not drain). Halfway fill the empty tomato can with water and stir that in. Cover and let simmer for 15 minutes.

Serve

Serve: Taste and add more salt as needed before serving. Serve warm with couscous, sliced cucumbers, fresh chopped mint, a dollop of yogurt, and pita bread.

This was delicious! Thank you for sharing!

https://www.youtube.com/watch?v=oo__Xbfoj5s

Got 30 minutes and a couple cans of chickpeas? Dinner is handled! These Moroccan chickpeas are bold, cozy, and come together with just a few pantry staples. This is the easy weeknight meal you’ll want to keep on repeat!

Grab the full written recipe here: https://www.liveeatlearn.com/moroccan-spiced-chickpeas/

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Top 3 moroccan chickpeas recipes from across the web

The most viewed moroccan chickpeas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tunisian Tagine (w/ Chicken or Chic...

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The most viewed moroccan chickpeas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine