In this comprehensive guide, you’ll learn about all the ingredients that go into authentic Moroccan chickpea tagine, find step-by-step instructions for making it with helpful tips for best results, and get answers to frequently asked questions around cooking this iconic stew. Read on for everything you need to know!

Ingredients Needed for Moroccan Chickpea Stew

An authentic Moroccan chickpea stew recipe uses simple yet robust ingredients that build complex layers of savory flavors. Here are all the main ingredients you’ll need:

– Chickpeas: Dry or canned chickpeas work well. Canned saves time as they don’t require soaking overnight and cooking.

– Onions: Sliced yellow or red onions provide flavor. Caramelizing them well is key.

– Garlic: Minced garlic adds aromatic depth. Use 2-3 large cloves.

– Tomato paste: Concentrated tomato paste flavors the stew.

– Diced tomatoes: Canned diced tomatoes add fresh tomato flavor.

– Vegetable or chicken broth: Use broth to cover the chickpeas while cooking.

– Olives: Green or black olives add briny saltiness.

– Lemon: Fresh lemon juice right before serving perks up flavors.

– Olive oil: Generous drizzles of olive oil sauté the veggies.

– Paprika: Sweet paprika adds backnote of warmth.

– Cumin: Earthy cumin is the dominant spice flavor.

– Cayenne (optional): A pinch of cayenne brings mild heat (skip to keep it mild).

– Cinnamon (optional): A dash of cinnamon adds sweetness.

– Fresh parsley: Chopped parsley finishes it with freshness.

– Salt and pepper: Salt throughout cooking and fresh ground pepper to taste.

Step-by-Step Instructions for Making Moroccan Chickpea Stew

Follow these simple steps for making flavor-packed Moroccan chickpea tagine at home with great results every time:

1. Soak chickpeas overnight: For dried chickpeas, cover with water and soak overnight which allows them to cook evenly. Drain and rinse before using. For quicker cooking, use canned chickpeas.

2. Brown the onion: Heat 3 Tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and cook for 5 minutes until translucent and lightly caramelized. This builds a flavor base.

3. Add garlic & tomato paste: Stir in 3 minced garlic cloves and 2 Tbsp tomato paste. Cook for 2 minutes until fragrant.

4. Add spices & chickpeas: Add 2 tsp cumin, 1 1/2 tsp paprika, 1⁄4 tsp cayenne, 1⁄2 tsp cinnamon, salt, and pepper. Stir for 1 minute. Add drained chickpeas and 3 cups vegetable broth.

5. Simmer: Bring to a boil then reduce heat to medium-low, cover and simmer for 40 minutes, stirring occasionally, until chickpeas are very tender.

6. Stir in tomatoes & olives: Add one 14oz can diced tomatoes including juices and 1⁄2 cup green olives. Simmer uncovered for 15 more minutes.

7. Finish with lemon & parsley: Remove from heat and stir in juice from 1 lemon and chopped parsley. Adjust seasoning with salt and pepper.

8. Serve: Spoon chickpea tagine into bowls over couscous. Top with more parsley and lemon wedges. Enjoy!

Tips for Making the Best Moroccan Chickpea Stew

With these handy tips, you’ll nail tasty Moroccan chickpea stew on your first try:

– If using canned chickpeas, give them a good rinse to remove excess sodium and starch.

– Browning the onions well over medium heat until caramelized builds tremendous flavor. Don’t rush this step.

– Add spices like cumin early so they toast and become more aromatic.

– Cook over medium-low heat so flavors can develop without chickpeas getting too mushy.

– Go light on salt at first. Olives and chicken broth often provide enough.

– Brighten with lots of lemon juice right before eating as it loses acidity over time.

– Serve chickpea tagine with fluffy couscous to soak up the deliciously rich sauce.

Frequently Asked Questions

1. What’s the difference between tagine and stew?

Tagine refers to both a rich Moroccan stew itself as well as the thick clay pot it has traditionally been slow-cooked in. You don’t need the specialized cookware for tasty results!

2. What protein works best?
Ideally use chickpeas as the star since they’re a key part of an authentic chickpea tagine. But you can also add lamb, chicken, or tofu.

3. Can I prepare chickpea tagine in advance?
Absolutely! It keeps well refrigerated for 4-5 days and frozen for 4 months. Gently reheat with a splash of broth to thin as needed. Flavors meld even better overnight.

4. What’s the best way to thicken the broth?
Simmering it uncovered for 10-15 minutes towards the end of cooking reduces and thickens broth beautifully. You can also mash some chickpeas right into the liquid.

5. What should I serve with Moroccan chickpea stew?
Serving tagine with couscous or rice is traditional. Fresh warm pita or crusty bread works too. Round out the meal with a Moroccan chopped salad.

Be sure to try this comforting Moroccan chickpea tagine. With a few easy tips, you can master flavorful and protein-packed stew that makes for satisfying meatless meal!

The post Moroccan Chickpea Stew appeared first on Soya Hungry.

I had never had split-pea soup before so I approached it how I know best, the recipe on the back of the package. After making alterations based off what I had in the kitchen and know I like in my hearty winter soups, I landed at this baby.

She ain’t pretty to look at but she is mighty tasty. And being packed with plant-based protein (we’re talking well over 20g per cup) and veggies to cover all your vitamin needs, she will fill you up and keep you running.

• 1 lb green split peas, rinsed and drained
• 3 carrots, chopped
• 3 stalks celary, chopped
• 1 white onion, chopped
• 4 cloves garlic, chopped
• 1/4 head green cabbage, chopped
• 1 tbsp 21 seasoning salute
• 2 bay leaves
• 6 cups water or veg broth
• 1 fistful fresh parsley

• In a large pot combine all ingredients except fresh parsley. Bring to a boil, cover and reduce to a simmer. Allow to cook for 3 hours, stirring occasionally.
• After 3 hours, add fresh parsley and remove bay leaves. Using an immersion blender (or standing blender in batches) blend the soup to desire consistancy. If soup is too thick, add more water or broth to thin.
• Taste for seasoning and adjust as neccessary. Allow to sit for 15 minutes, covered, before serving.

Soup will keep in the fridge for 5-7 days. Soup will freeze and reheat well. This can be made in a crockpot instead of stovetop in the same way on low for 7-8 hours or high for 4-5.

The post Split-Pea Soup appeared first on Soya Hungry.

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This recipe gets its protein from red lentils. I love keeping a big bag of these on hand at all times because they’re so good as a meat replacement. They do get softer than brown or green lentils so they really meld into the sauce and help thicken the chili. Whenever you use lentils it’s really important to wash them first. I throw mine into a fine colander (this is the one I use and I love it and use it almost daily) and rinse under cool water for a minute or two. While you’re washing, look out for any lentils or pieces that look off. Just pluck those babies out and throw them away.

Being from the southwest of the United States, this chili also has beans. I know that’s a sin in some parts of the country but where I come from, beans belong in chili. Plus it makes this so much heartier and adds more protein. And beans are delicious so it’s a win no matter how you look at it. I love black and kidney beans in this but pinto or pink would also work well.

My favorite way to eat this vegan chili is with a nice dollop of homemade hummus, a bunch of diced white onion, and pickled jalapenos on top. But it also slaps with tortilla chips and cilantro. Or vegan sour cream. My point here is that you can’t go wrong as long as you eat it.

• 1 tbsp avocado oil
• 1 medium white onion, diced
• 1 red pepper, diced
• 1 jalapeño, minced
• 4 cloves garlic, minced
• 3.5 tbsp chili powder
• 2.5 tbsp cumin
• 1.5 tsp smoked paprika
• 1 tsp salt (you can always add more later)
• 1 tsp black pepper (you can always add more later)
• 3 tbsp tomato paste
• 2 15 oz can diced fire roasted tomatoes
• 1 cup red lentils
• 1 15 oz can black beans, drained and rinsed
• 1 15 oz can kidney beans, drained and rinsed

• Dice up your pepper, onion and jalapeño (removed seeds and ribs for less heat). Heat oil in a large pot, add pepper, onion and jalapeño and sauté until soft (4-5 minutes).
• Mix all spices (including salt and pepper) in a small bowl. Add half of the spices, garlic cloves and tomato paste to pot and continuously stir for 1 minute until your whole house smells delicious and the spices are toasted.
• Add cans of tomatoes (with liquid) and 3 cups of water to pot. Bring to a boil over meduim high heat.
• Drain and rinse beans. Add to pot along with lentils and remaining spices and stir to combine. Bring back to a boil, cover and reduce heat to low to simmer. Allow to simmer for 30-45 minutes, stirring occasionally. The longer it simmers, the more the flavors will develop and meld together. If it starts to get too thick, add a little water or vegetable broth to thin it out to your preferred consistency.
• Taste for seasoning and adjust accordingly. If you find it’s too spicy for your taste, add a little sugar at a time until it’s a good heat level.
• Serve as is or garnish with avocado, cilantro, diced onion, tortilla chips, jalapeños, vegan sour cream or vegan shredded cheese.

Chili will keep for 4 days in the fridge but also freezes well and will keep for 6 weeks. To reheat from frozen, thaw slightly in fridge for a few hours and reheat on the stove.  

The post Vegan Red Lentil Chili – One-Pot Chili appeared first on Soya Hungry.